Description
This Tiramisu Cake Roll is a delicate and elegant dessert combining a light, airy sponge cake rolled with a creamy mascarpone filling infused with coffee and a hint of liqueur. Finished with a dusting of cocoa powder, this classic Italian-inspired cake roll offers a perfect balance of sweetness and coffee flavor, ideal for special occasions or indulgent treats.
Ingredients
Sponge Cake
- 4 large eggs
- 100g (½ cup) granulated sugar
- 28g (2 tablespoons) neutral vegetable oil
- ½ teaspoon vanilla paste or extract
- ⅛ teaspoon salt
- 90g (¾ cup) cake flour
Mascarpone Filling
- 170g (6oz) mascarpone cheese
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla paste or extract
- 1/8 teaspoon salt
- 240g (1 cup) heavy cream
Additional
- 80g (1/3 cup) brewed strong coffee, cooled
- 15g (1 Tbsp) amaretto, dark rum or coffee liqueur (optional)
- Cocoa powder for dusting
Instructions
- Prepare the Pan: Lightly oil or spray a 15x10x1 inch jelly roll pan and line with parchment paper. Preheat your oven to 350°F (180°C) with a rack positioned in the center.
- Separate Eggs: Separate the egg yolks and whites into different bowls. Reserve the yolks for later and place the egg whites in the bowl of your stand mixer.
- Whip Egg Whites: Using the mixer on high speed, whisk the egg whites until foamy, then add half the sugar. Continue whipping until medium-stiff peaks form that hold shape but slightly fold over when the whisk is lifted.
- Set Whipped Whites Aside: Transfer the beaten egg whites to another bowl to keep them airy while preparing the yolks mixture.
- Whip Egg Yolks: Add the egg yolks, remaining sugar, vanilla paste, vegetable oil, and a pinch of salt to the original mixer bowl. Whip on high for about 4 minutes or until the mixture triples in volume, thickens, and forms ribbons when the whisk is lifted.
- Fold Whites into Yolks: Gently fold one-third of the whipped egg whites into the yolk mixture using a rubber spatula to maintain airiness. Repeat folding with the remaining whites in two more additions.
- Add Flour: Sift half of the cake flour over the batter and gently fold it in, being careful not to deflate the mixture. Repeat with the remaining flour until fully incorporated.
- Spread Batter: The cake batter should be light and airy. Pour into the prepared pan and use an offset spatula or dough scraper to evenly spread it into a thin, uniform layer.
- Bake the Sponge: Bake for 10-12 minutes until the top is lightly golden and the sponge springs back when lightly pressed, indicating doneness.
- Prepare Rolling Towel: While the cake bakes, spread a clean tea towel on your workspace and dust it generously with powdered sugar to prevent sticking.
- Invert Cake: Once baked, carefully invert the sponge onto the sugared towel. Peel off the parchment paper, then dust the cake surface with more powdered sugar.
- Roll Sponge: Starting from the short side, roll the cake and towel together into a tight spiral. Let it cool completely on a cooling rack to room temperature.
- Prepare Filling: In a medium bowl, combine mascarpone cheese, powdered sugar, salt, and vanilla paste. Mix on low speed until combined, then gradually increase to medium and slowly pour in the heavy cream. Whisk until the mixture thickens and holds stiff peaks without over-whipping.
- Unroll Cake: Once cooled, carefully unroll the sponge for filling.
- Soak Cake: Mix the amaretto or coffee liqueur (if using) into the brewed coffee. Drizzle the coffee a teaspoon at a time evenly over the unrolled sponge, allowing it to absorb fully.
- Fill and Re-roll: Spread half of the mascarpone cream evenly over the soaked sponge, leaving a small border around the edges. Gently re-roll the sponge tightly.
- Decorate: Pipe the remaining mascarpone cream over the rolled cake and dust the top liberally with cocoa powder.
- Chill: Refrigerate the tiramisu cake roll for at least 60 minutes to let it set and flavors meld before serving.
- Store Leftovers: Keep any leftover cake in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Use cake flour for a tender and delicate sponge texture.
- Ensure egg whites are whipped to medium-stiff peaks for maximum aeration and lightness in the sponge.
- Folding ingredients gently maintains air bubbles critical for a fluffy sponge.
- Allow the cake to cool completely before unrolling to prevent cracking.
- The optional liqueur adds authentic tiramisu flavor but can be omitted for a non-alcoholic version.
- Chilling helps the cake roll hold its shape and intensifies flavors.
- Serve chilled for best texture and taste.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
