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Creamy Tiramisu Cake Roll Recipe
If you love tiramisu, this creamy tiramisu cake roll (Rotolo al Tiramisù) is a delightful twist on the classic Tiramisu recipe.Made with a soft, easy-to-roll sponge cake soaked in coffee, it’s filled with velvety mascarpone cream and dusted generously with unsweetened cocoa powder for an elegant finish
Ingredients
For the Sponge Cake
- 100 g flour ⅔ cup
- 130 g granulated sugar ½ cup + 2 tablespoons
- 4 eggs
- 50 ml milk ⅕ cup, whole
- ½ teaspoon baking soda
For The Mascarpone Cream
- 250 g mascarpone cheese 8 oz
- 2 egg yolks
- 50 g granulated sugar 3 tablespoons
- 25 ml water 2 tablespoons
Other Ingredients
- 100 ml coffee ½ cup, espresso
- unsweetened cocoa powder for decoration
Instructions
The Mascarpone Cream
- Place the sugar in a small saucepan and pour in the water. Stir gently to help dissolve the sugar as much as possible. Then, heat the mixture over medium heat until it turns into a syrup.
- To know when the syrup is ready, you’ll need to measure its temperature using a kitchen thermometer. The syrup should reach exactly 121°C (250°F). This is an important step because the sugar will start to caramelize if the temperature goes higher. If you don’t have a thermometer, don’t worry! You can tell the syrup is ready when you see small, white bubbles forming evenly across the surface. This is a clear sign that the syrup has reached the correct stage.
- In the meantime, place the egg yolks in a stand mixer. Set the mixer to the highest speed and start whipping the yolks until they become light and fluffy.
- Once the syrup is ready and still hot, carefully pour it into the bowl with the egg yolks. Make sure to pour it slowly in a thin stream while keeping the mixer running at high speed. Keep whipping the mixture until it cools down and becomes thick and creamy.
- Keep whisking the cream until it has completely cooled down. This process usually takes about 10 minutes. To check if the cream is ready, touch the sides of the mixing bowl with your hands. When the bowl feels cold, you’ll know the cream has reached the right temperature.
- In a mixing bowl, gently stir the mascarpone cheese to make it soft and creamy. Once it is smooth, add it to the pate à bombe mixture. Use a whisk or an electric mixer on a medium-low speed to combine the ingredients. Keep whisking until everything is fully blended and you have a smooth, creamy mascarpone mixture. Your mascarpone cream is now ready! Transfer the cream into a small bowl and cover it. Place the bowl in the refrigerator to keep the cream fresh until you’re ready to use it in the recipe.
The Sponge Cake
- Start by placing the flour in a bowl and adding half a teaspoon of baking soda. Sift the flour through a fine sieve to remove any lumps, then set it aside for later.
- In a stand mixer, beat the eggs and sugar together for 15 to 20 minutes. This may feel like a long time, but it’s very important to get the right texture for your tiramisu cake roll. The mixture needs to become very foamy and pale in color.
- Once the eggs are light, fluffy, and foamy (this will take at least 15 minutes), pour in the cold milk. Beat the mixture on low speed for just a little longer, then turn off the mixer.
- Gradually add the sifted flour into the egg mixture. Add it a little at a time, using a spatula to fold it in gently. Use circular motions, starting from the bottom of the bowl and moving upwards, to keep the batter light and airy. Continue until all the flour is fully mixed in and the batter is smooth and lump-free.
- Next, line the baking pan with parchment paper. Pour the batter onto the prepared pan and spread it out gently to cover the entire surface evenly.
- Bake the sponge cake in a preheated static oven at 220°C (430°F) for exactly 6 minutes. Be careful not to bake it longer than this, as it can dry out. Once baked, set the sponge cake aside to cool slightly. Now it’s time to turn this into a tiramisu cake roll!
Make the Tiramisu Cake Roll
- After the sponge cake has cooled a little, carefully lift it with the parchment paper still attached and place it on a flat surface, such as a table. Cover the top of the cake with cling film, pressing it gently so it sticks. Then flip the cake over.
- Use a knife to carefully remove the parchment paper from the back of the cake. Be gentle to avoid tearing the cake. Once the parchment is removed, trim the edges of the sponge cake with a sharp knife to create clean, even edges.
- Make the coffee and let it cool slightly. Using a teaspoon, gently drizzle the coffee over the sponge cake to moisten it. Be careful not to use too much coffee, as this can make the cake too soft and difficult to roll.
- Next, spread the mascarpone cream evenly over the entire surface of the sponge cake. Use a spatula to smooth it out, but leave about half an inch of space around all the edges without cream. This will help prevent the cream from spilling out when you roll the cake.
- Now it’s time to roll the sponge cake. Carefully use the cling film to lift and roll the cake into a log shape. Take your time to ensure the roll is tight but not too tight, as this could cause the cake to crack.
- Once rolled, wrap the entire cake roll in the plastic wrap and twist the ends to seal it, like wrapping a candy.
- Place the tiramisu cake roll in the refrigerator for at least 2 hours, or keep it chilled until you’re ready to serve.
- When you’re ready to serve, remove the tiramisu cake roll from the fridge and unwrap it. Place it on a serving plate and generously dust the top with unsweetened cocoa powder. Finally, slice the roll into even pieces and serve. Enjoy your creamy and delicious tiramisu roulade!
Nutrition
Serving: 100gCalories: 323kcalCarbohydrates: 33gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 162mgSodium: 122mgPotassium: 65mgFiber: 0.3gSugar: 23gVitamin A: 632IUCalcium: 72mgIron: 1mg
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