Tiramisu Cake Roll
Ingredients:
– 3 large eggs
– 1/2 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 cup cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup brewed espresso, cooled
– 1 tablespoon coffee liqueur (optional)
– 1 cup heavy whipping cream
– 1/2 cup mascarpone cheese
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– Unsweetened cocoa powder for dusting
Instructions:
1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, allowing some overhang for easy removal later.
2. In a mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes.
3. Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
4. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
5. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the towel and peel off the parchment paper. Roll the cake up tightly in the towel, starting from one short end. Let it cool completely.
6. In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Gently fold the whipped cream into the mascarpone mixture until smooth and creamy.
7. Once the cake has cooled, unroll it carefully. Brush the surface with the cooled espresso and coffee liqueur mixture. Spread the mascarpone filling evenly over the cake.
8. Roll the cake back up without the towel, starting from one short end. Wrap it in plastic wrap and refrigerate for at least 2 hours to set.
9. Before serving, dust the top of the cake roll with unsweetened cocoa powder. Slice into pieces and enjoy!
Preparation time: 30 minutes
Baking time: 15 minutes
Chilling time: 2 hours
Total time: 2 hours 45 minutes
Servings: 8-10 slices
Calories: Approx. 250 kcal per slice