Tiramisu Swiss Roll
Delicious coffee soaked sponge rolled with a mascarpone filling make this cake version of the ever popular Italian dessert tiramisu.
Servings: 8 slices
Equipment
- 38 x 25cm (15 x 10 in) Swiss roll tin.
- electric stand or hand whisk
- piping bag
- large star nozzle
Ingredients
For the sponge
- 3 large eggs
- 125 g golden caster sugar plus extra to sprinkle (4oz)
- 125 g self-raising flour (4oz)
For the filling
- 2 large eggs separated
- 50 g golden caster sugar (50g)
- 250 g tub mascarpone cheese (9oz)
- 150 ml very strong black coffee (¼pt)
- 2 tablespoon marsala wine
- 25 g plain chocolate finely grated (1oz) plus extra to sprinkle
- 100 ml double cream (4floz) to decorate
Instructions
To make the sponge
- Preheat the oven to 190℃ (180℃ fan)/375℉/gas mark 5. Grease and line a 38 x 25cm (15 x 10 in) Swiss roll tin.
- Whisk 3 eggs and 125g sugar together in a large mixing bowl until very thick and creamy. Sift in 125g flour and gently fold in until just combined. Pour into the lined tin and gently spread level.
- Bake in the centre for 12–15 minutes until springy to the touch. While the cake is baking place a sheet of baking parchment on the work surface and sprinkle with a little caster sugar.
- As soon as the cake is baked, turn out onto the sheet of baking parchment and carefully remove the lining paper. Trim the edges of the sponge and make a small cut halfway through the sponge about 2 cm (¾in) in from one of the short ends, this will make it easy to roll up.
- Starting this end roll up the sponge tightly with the baking parchment inside. Allow to cool completely.
To make the filling
- Whisk the 2 egg yolks and 50g caster sugar together until creamy, then whisk in 250g mascarpone cheese.
- Using clean beaters whisk the 2 egg whites until standing in soft peaks. Fold the whisked egg whites into the mascarpone mixture a third at a time.
- Carefully unroll the sponge. Stir 2 tablespoons marsala wine into 150ml strong coffee and spoon evenly over the sponge.
- Spread the mascarpone mixture over the sponge taking it right up to the sides but leaving about 5cm (2in) clear at the end. Sprinkle 25g grated chocolate over the mascarpone cream.
- Carefully re-roll the sponge and transfer to a serving plate.
- Whip 100ml cream to soft peaks and pipe in a line down the centre of the roll. Sprinkle with a little more chocolate and chill until ready to serve.
Notes
Cook's Tip
When whisking the sponge, the mixture should be thick enough that the whisk will leave a trail for several seconds when lifted from the mixture.
The sponge can be made the day before if well wrapped until required.
This recipe uses raw eggs – If you're concerned about raw eggs, you can use pasteurised eggs. While the risk of illness from eating raw eggs is low, children, the elderly, pregnant women and anyone who has a weakened immune system should avoid eating raw eggs, so please use pasteurised instead."
Store
Not suitable for freezing. Leftovers will keep covered in the refrigerator for up to 1 – 2 days.