Tiramisu Swiss Roll
A sophisticated twist on classic tiramisu, this Swiss roll combines a light espresso-soaked sponge cake with creamy mascarpone filling, dusted with cocoa for an elegant Italian dessert.
Ingredients
Sponge Cake:
- 4 large eggs
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- 1 tsp vanilla extract
- pinch of salt
Soaking Syrup:
- ½ cup espresso
- 2 tbsp granulated sugar
- Mascarpone Cream:
- 8 oz mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Finishing:
- 2 tbsp unsweetened cocoa powder
- ¼ cup dark chocolate shavings optional
Instructions
- Preheat oven to 350°F; line a 10x15-inch jelly roll pan with parchment.
- Beat egg yolks with sugar; whip egg whites to stiff peaks, fold together with flour.
- Spread batter in pan, bake 10-12 minutes.
- Roll warm cake in a powdered sugar-dusted towel; cool 1 hour.
- Mix espresso, Marsala, and sugar for syrup.
- Whip cream and powdered sugar; combine with mascarpone and vanilla.
- Unroll cake, brush with syrup, spread with cream, reroll.
- Chill 4-6 hours, dust with cocoa, and serve.
Equipment
Equipment
- 10x15-inch jelly roll pan
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Whisk
- Spatula
- Clean kitchen towel
- Pastry brush
- Fine sieve
- Serrated knife
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