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Tiramisu Jelly Roll

This airy cake is filled with delicious espresso flavor. A simple, yet impressive holiday treat.

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Ingredients
Sponge Cake
  • Powdered Sugar (additional, for sprinkling)
  • 1 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, separated
  • 3/4 cup Granulated Sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup Powdered Sugar
Espresso Coffee Syrup
  • 1 tablespoon instant espresso powder
  • 2/3 cup Turbinado Sugar
  • 1/3 cup water
Mascarpone Filling
  • 1 cup milk
  • ½ cup Granulated Sugar
  • 4 egg yolks, lightly beaten
  • ½ cup heavy cream
  • 1 teaspoon vanilla
  • 1 lb. mascarpone cheese, room temperature
Cocoa Powdered Sugar for Dusting
  • 1 tablespoon Powdered Sugar
  • ¼ cup unsweetened cocoa
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Instructions
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Yields: 10 servings

Sponge Cake
Step 1

Preheat oven to 400°F. Grease a 15x10x1-inch jelly roll pan. Line bottom with parchment paper; grease paper.

Step 2

Sift flour, baking powder and salt onto parchment paper and set aside.

Step 3

In a mixer bowl, beat egg yolks on high speed until thick and lemon colored. Slowly add sugar then beat an additional 2 minutes after all the sugar is added until thick and light in color. Add in vanilla.

Step 4

Fold in flour mixture in thirds until completely blended.

Step 5

In a separate mixer bowl, beat egg whites on high speed until stiff but dry peaks haven't formed.

Step 6

Fold in egg whites. Spread batter evenly into prepared pan.

Step 7

While cake is baking sift the powdered sugar all over the tea towel.

Step 8

Remove cake from oven and turn out immediately onto the tea towel  Gently roll the cake in the towel and hold aside, seam side down.

Espresso Coffee Syrup
Step 1

In a medium pot over medium-high heat whisk espresso powder together with sugar and water until mixture comes to a boil.

Step 2

Reduce heat to medium-low and gently boil, undisturbed, for 1 full minute. Remove pot from heat, cool to room temperature, and store in a covered container, chilled, until ready to use.

Mascarpone Filling
Step 1

Prepare the bottom of the double boiler with simmering water and cover while simmering.

Step 2

In the top of the double boiler, whisk milk, cornstarch, and sugar together. Heat over medium high heat, whisking constantly, until mixture comes to a boil.

Step 3

Reduce heat to low then whisk about ½ cup of the mixture into the egg yolks to temper them. Pour egg yolk mixture into pot, whisking to blend. Heat the custard until it reaches 165 F then place pot on top of simmering water and whisk until it heats to just below the boiling point thickens. Custard will still be pourable. Remove from heat, pour into a clean bowl, cover with parchment or film, and cool to room temperature, stirring occasionally. Chill a minimum of 2 hours or overnight.

Step 4

In a clean bowl whip cream almost until stiff. Add mascarpone to the bowl and mix at lowest speed just until blended. Fold cream into prepared custard.

Assemble
Step 1

Carefully unroll the cake from the towel and trim the ends off just one of the short sides.

Step 2

Brush the cake with the espresso syrup

Step 3

Use an offset spatula to spread ½ of the Mascarpone filling over the jelly roll.

Step 4

Gently roll the cake from the trimmed end first and without the tea towel back into a roll. Trim a thin slice off of both ends then place the roll, seam side down, on a serving platter. Cover and chill until ready to serve.

To Serve
Step 1

Sift sugar and cocoa together then sift over finished jelly roll just before serving.

QUICK TIP
  • Make the mascarpone filling a day ahead and chill until ready to assemble cake.
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