Description
A coffee-kissed Swiss roll filled with creamy mascarpone and dusted with cocoa, combining the classic tiramisu flavors in an elegant, sliceable cake. Perfect chilled, impressive on a dessert table, and surprisingly easy to make.
Ingredients
Scale
- 4 large eggs
- 100 g granulated sugar (1/2 cup)
- 90 g all-purpose flour (3/4 cup)
- 10 g cornstarch (1 tbsp)
- 1 tbsp instant coffee powder
- 250 g mascarpone cheese (1 cup)
- 200 ml heavy cream (3/4 cup)
- 80 g powdered sugar (2/3 cup)
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder (for dusting)
Instructions
- Preheat your oven to 180°C (350°F) and line a Swiss roll tin or jelly roll pan with parchment paper.
- Whisk the 4 large eggs with 100 g granulated sugar until the mixture is pale and ribbons form when the whisk is lifted.
- Sift together 90 g all-purpose flour, 10 g cornstarch, and 1 tbsp instant coffee powder. Gently fold the dry mixture into the whipped eggs until just combined.
- Spread the batter evenly into the prepared baking tray and smooth the surface with an offset spatula.
- Bake the sponge for 10 to 12 minutes, until it springs back lightly when touched and is just set.
- Immediately turn the hot sponge out onto a sheet of parchment paper, peel away the baking parchment, and roll the sponge gently with the parchment inside. Allow it to cool rolled up to set the shape.
- While the sponge cools, whip 200 ml heavy cream with 80 g powdered sugar and 1 tsp vanilla extract until soft peaks form, then fold in 250 g mascarpone cheese until smooth and spreadable.
- Unroll the cooled sponge carefully, spread the mascarpone cream evenly across the surface, leaving a small margin at the edges to prevent overflow.
- Re-roll the sponge tightly but gently, using the parchment to guide a neat spiral. Trim the ends for a clean presentation if desired.
- Chill the rolled cake in the refrigerator for at least 1 hour to let the filling set and the flavors meld.
- Just before serving, dust the top generously with 2 tbsp unsweetened cocoa powder. Slice with a serrated knife, wiping the blade between cuts for neat slices.
Notes
- Roll the sponge while warm to prevent cracks, then fill after it cools slightly.
- For extra coffee intensity, brush the unrolled sponge lightly with a strong, cooled coffee syrup before spreading the filling.
- If mascarpone is unavailable, blend cream cheese with a little heavy cream until smooth as a substitute.
- Keep the roll chilled and slice with a serrated knife for clean, even pieces.
Nutrition
- Serving Size: 1 slice (1/8 of roll)
- Calories: 285
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 90 mg