Let me introduce you to your new favourite cake: a soft sponge soaked with strong coffee and topped with delicious coffee mascarpone, and topped with even more delicious mascarpone and a sprinkle of cocoa powder.

Tiramisu Cake Roll

Today I am bringing you another delicious cake roll, and this one is tiramisu inspired! When I started working on this recipe I knew it was going to be a good one, I just didn’t know how good it would be! The coffee soaked sponge is soft and light, it is filled with a very generous amount of coffee mascarpone, and once rolled, it is completely covered in more mascarpone and finally topped with cocoa powder and big chunks of dark chocolate. This is the perfect dessert for the coffee and chocolate lovers in your life!

So, what’s in it?

This tiramisu cake roll may seem complicated, but it is very easy to make and doesn’t require many ingredients, all. you’ll need is:

• Eggs
• Granulated sugar
• Salt
• Vanilla essence
• Flour
• Baking powder
• Vegetable oil
• Whole milk
• Mascarpone cheese
• Strong coffee
• Cocoa powder
• Dark chocolate chunks

Tiramisu Cake Roll

Ingredients:

For roll:

• 6 eggs
• 60 gr of sugar divided in half (30/30)
• A pinch of salt
• 1 tsp of vanilla essence
• 110 gr of plain flour
• 1 tsp of baking powder
• 70 ml of vegetable oil
• 70 ml of whole milk at room temperature

For the filling:

• 250 gr of mascarpone cheese
• 200 ml of double (heavy) cream
• 60 gr of icing (powdered) sugar
• 1 tsp of vanilla extract
• 90 ml of freshly brewed strong coffee cooled down

For the top:

• 100 gr of mascarpone 
• 100 gr of double (heavy) cream 
• 20 gr of icing (powdered) sugar 
• 1/2 tsp of vanilla extract 
• Cocoa powder to dust 
• Chocolate chunks (optional)

Method:

1. Separate the eggs yolks from the egg whites, making sure your egg yolks are in a bigger bowl than the egg whites. Then, beat together the egg yolks and 30 gr of sugar until the mix becomes pale, creamy and the sugar is completely dissolved. Once that is done, set aside and beat the egg whites and the salt until foamy, then add the remaining sugar and vanilla extra until soft peaks.
2. Fold 1/3 of the egg whites into the egg yolk mix. Then fold in another third and finally the other third. It’s important that you do this slowly and not add all of them together at once. Make sure it’s fully combined before moving onto the next step.
3. Mix the flour and baking powder in a separate bowl. Sieve them into the egg mix and fold them in making sure it’s fully combined and there’s not flour left unmixed.
4. Once everything is mixed, fold in the oil and milk, fold them in with a spatula doing circular movements from the bottom of the bowl to the top. Liquid tends to go to the bottom, so make sure you reach the bottom of your bowl with your spatula, if you are using a glass bowl, you can always lift it and look underneath to see if there is any liquid.
5. Pour the mix into a baking tray lined with baking paper. Mine was 28 x 38 cm. Spread it over evenly.
6. Bake it in a preheated oven at 170 degrees Celsius for 18-20 minutes until an inserted toothpick comes out clean. Once ready, take it out of the oven and allow it to rest for 5 minutes, then, take it out of the tray and remove the parchment paper, the best way to do this is to tip it over a large tray or board lined with parchment upside down so you can remove it easily. Allow it to cool down completely before moving onto the next step. You can do this the day before, if you do so, make sure you cover one side with cling film and the other side with clean parchment paper so it keeps its moisture.
7. Once you are ready to to fill it, set aside 3 tablespoons of the coffee, and using a pastry brush, brush the sponge with the coffee making sure you cover the whole of the cake. Make sure you don’t soak the cake, as too much liquid will make the cake break once you start rolling it. You should have some coffee left over, set it aside.
8. Move on to the filling, in a bowl, mix together the mascarpone, double cream, icing sugar, vanilla extract and 3 tbsp of coffee until everything is combined and the mix is creamy and stiff. Spread the mascarpone all over the sponge making sure you go all the way up to the edges.
9. Once it’s all spread over, begin tightly rolling the cake up starting from one of the shorter edges of the rectangle helping yourself with the parchment paper. Do this slowly and gently. You can roll it with just your hands, but some bits of the top of the cake may stick to your hands. Make sure you don’t put too much pressure over the cake, it should not break while you do this.
10. Once it’s rolled, brush the remaining coffee over the rolled cake, again, make sure you don’t soak it, discard any left over coffee. Wrap the cake up in parchment paper and place it in the fridge for 2 hours. Make sure that the part of the cake that “closes” it is at the bottom so it seals.
11. Before serving, prepare the cream by mixing the mascarpone, double cream, vanilla extract and icing sugar until you get stiff peaks. Spread it over your cake roll carefully making either upward or downward movements. Don’t do too many movements as it may break the cake.
12. Decorate your cake sprinkling cocoa powder and chocolate chunks.