Step 1
Preheat the oven to 350°F (180°C) and prepare a 17x12 inch baking pan by lining it with parchment paper. Lightly grease the parchment paper and the sides of the baking sheet with oil.
Step 2
In the bowl of a stand mixer, whisk the sugar and eggs for 10 minutes on high speed until they have doubled in size and are foamy.
Step 3
Lower the speed of the mixer and add the milk and vegetable oil for just 30 seconds.
Step 4
Slowly and carefully add the cake flour to the whipped eggs at the lowest speed.
Step 5
Pour the batter into the prepared pan and spread it evenly with an offset spatula.
Step 6
Bake for about 12-13 minutes or until a toothpick inserted into the center of the cake comes out clean.
Step 7
Remove the cake from the oven and let it cool for 2 minutes.
Step 8
Heavily dust the top of a clean towel with powdered sugar and then invert the cake onto the towel. Remove the parchment paper, dust the top of the cake with powdered sugar again, and gently roll up the sponge cake, with the towel. Place the rolled cake on a wire rack to cool.
Step 1
Mix the brewed coffee and light brown sugar is fully dissolved. Set aside.
Step 1
In a medium bowl with a hand mixer, mix mascarpone cheese, and powdered sugar until light and fluffy, about 2 minutes. Add cold heavy whipping cream slowly while mixing on high speed, about 2 minutes more.
Step 1
Gently and very slowly unroll the cooled cake. Use a pastry brush to gently brush the sponge with the coffee soak.
Step 2
Spread half of the filling on top with a spatula to the edges.
Step 3
Gently roll the cake back up without the towel this time. Roll it slowly and carefully place it on a board. Wrap the cake and refrigerate it for at least 1 hour.
Step 4
Using a small offset spatula, use the remaining mascarpone filling to cover the outside of the cake. You may decorate according to your desire at this point.
Step 5
Dust the Tiramisu roll generously with cocoa powder.
Dust the Tiramisu roll generously with cocoa powder.