Description
This Tiramisu Swiss Roll is a delightful twist on the classic Italian dessert. Featuring a light cocoa sponge cake rolled with a creamy mascarpone filling and infused with coffee syrup, this dessert offers a perfect balance of flavors and textures. It’s elegantly dusted with cocoa powder and optionally garnished with chocolate shavings, making it an impressive yet approachable treat ideal for any occasion.
Ingredients
Scale
For the Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (for dusting towel)
For the Coffee Syrup:
- 1/3 cup strong brewed coffee (cooled)
- 1 tablespoon sugar
- 1 tablespoon coffee liqueur (optional)
For the Filling:
- 8 ounces mascarpone cheese (softened)
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping:
- Cocoa powder (for dusting)
- Chocolate shavings or curls (optional)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper to prevent sticking. In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract together using an electric mixer until the mixture is thick, pale, and fluffy, about 5 minutes. This aeration is key to a soft and tender cake.
- Combine Dry Ingredients and Fold: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually fold the dry ingredients gently into the beaten egg mixture, being careful not to overmix to keep the batter light and airy.
- Bake the Cake: Pour and spread the batter evenly into the prepared pan. Bake in the preheated oven for 10–12 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- Roll the Cake While Warm: Immediately after baking, dust a clean kitchen towel liberally with powdered sugar to prevent sticking. Turn the warm cake out onto the towel, carefully peel off the parchment paper, and roll the cake up in the towel starting from the short end. This shapes the cake and prevents cracking. Allow the rolled cake to cool completely.
- Make the Coffee Syrup: While the cake cools, stir together the brewed coffee, sugar, and coffee liqueur (if using) in a small bowl until the sugar dissolves completely. Set aside.
- Prepare the Mascarpone Filling: In a mixing bowl, beat the softened mascarpone cheese with heavy cream, powdered sugar, and vanilla extract until the mixture is smooth and fluffy. This creamy filling adds richness and indulgence to the dessert.
- Assemble the Swiss Roll: Once the cake has fully cooled, gently unroll it from the towel. Brush the inside of the cake with the prepared coffee syrup to infuse coffee flavor and moisture. Spread the mascarpone filling evenly over the entire surface of the cake.
- Re-roll and Chill: Carefully roll the cake back up without the towel, ensuring the filling stays intact. Place the roll seam-side down on a serving plate. Chill the roll in the refrigerator for at least 1 hour to allow the flavors to meld and the filling to set.
- Finish and Serve: Before serving, dust the Tiramisu Swiss Roll generously with cocoa powder and optionally decorate with chocolate shavings or curls for an elegant presentation. Slice and enjoy this exquisite coffee-infused dessert.
Notes
- Ensure the cake is fully cooled before spreading the filling to prevent melting or slipping.
- Skip the coffee liqueur if preparing the dessert for children or for a non-alcoholic version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
