Tiramisu cake roll
Totally irresistible coffee soaked cake roll with creamy mascarpone filling.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 Eggs (room temp)
- 70 g Superfine sugar
- 30 g Whole milk (room temp)
- 40 g Vegetable oil
- 50 g Pastry flour (low protein content flour)
- 20 g Corn starch
- ½ Teaspoon Cream of tartar (optional)
- Few Tablespoon Coffee (strong espresso to drizzle the sponge)
- 30 Grams Icing sugar
- 250 Grams Mascarpone (high fat content)
- 200 Grams Heavy Cream (36% fat, use very cold)
- Few Tablespoon Cocoa powder (Unsweetened Dutch processed)
- Few Pieces Coffee beans (to decorate)
Instructions
- 1
Heat oven to 170 C / 338°F
- 2
Beat 4 egg yolks with half of the sugar (35g) until pale and fluffy and sugar fully dissolves, ideally in a Stand mixer
- 3
Mix in other wet ingredients: milk and oil
- 4
Sift flour and corn starch in and fold just until combined
- 5
Using your Stand mixer whip 4 egg whites with cream of tartar (if using) on low speed for 2-3 minutes then turn on higher speed and continue whipping and adding the rest of the sugar (35g) in small amount at a time. Whip for about 5 more minutes just until shiny stiff peaks, do not overbeat
- 6
Fold 1/3 of the meringue into the egg yolk flour mixture. Once incorporated, fold the rest of the meringue in very gently with a rubber spatula. The mixture should stay very airy.
- 7
Carefully pour the batter into the baking pan and very gently smooth the top with an offset spatula
- 8
Bake for 25 min
- 9
Prepare a Cooling rack with a kitchen towel on top dusted with powder sugar
- 10
Flip the cake over to the kitchen towel and while it's still hot, roll it up with the kitchen towel in between the roll
- 11
Let the cake roll cool to room temperature in this rolled format
- 12
Make the filling while cake is cooling
- 13
Beat mascarpone, heavy cream and powder sugar until smooth and fluffy, about 1-2 minute with Electric hand mixer. Once it has reached the right consistency, do not overbeat as it can become runny.
- 14
Place frosting into the fridge until cake is cooling to further set
- 15
Make sure sponge is on room temp and filling is cold and stable, can hold its shape
- 16
Make a small amount of strong espresso
- 17
Gently unwrap the cake roll, drizzle coffee all over it, the sponge should get the coffee flavour all over without getting super wet
- 18
Spread an even layer of whipped mascarpone on the sponge with an Offset spatula. Leave some whipped mascarpone for later usage to frost the cake roll
- 19
Carefully roll up the cake from the short edge using the kitchen towel to help push the cake roll onto itself
- 20
Wrap the cakeroll into plastic wrap and place into the fridge for min 4 h to set
- 21
After 4 h unwrap the cakeroll, spread some more whipped mascarpone on the top evenly and generously dust with cocoa powder
- 22
Decorate with more whipped mascarpone using Wilton petal nozzle tip and a few coffee beans
- 23
Cut the edges off before serving
- 24
Store in fridge