Go Back
Tiramisu Swiss Roll - Pepper Delight #pepperdelightblog #recipe #cakerecipes #swissroll #tiramisu #cakes #tiramisuyulelog
Print
Tiramisu Swiss Roll
Prep Time
20 mins
Cook Time
15 mins
Cooling Time
50 mins
Total Time
35 mins
 

Classic Italian dessert Tiramisu with a twist… it’s a Tiramisu Swiss Roll Cake with the bold flavours of Espresso, Cocoa, Mascarpone cheese & Marsala, topped with flaky chocolate shavings…!!!

Course: Dessert
Cuisine: Italian
Keyword: swiss roll, tiramisu, tiramisu swiss roll
Servings: 6
Author: Akhila
Ingredients
For making cake
  • ½ cup flour
  • ½ cup + 2 tbsp granulated sugar
  • 5 large eggs separated (at room temperature)
  • 1 tsp vanilla essence
  • ¼ tsp salt
  • ¼ tsp cream of tartar
  • ¼ cup unsalted butter (softened at room temperature)
  • 2 tbsp powdered sugar
For making Espresso Syrup
  • ½ cup brewed espresso
  • 2 tbsp sugar
  • 1 tbsp Marsala wine
For making filling
  • 8 oz mascarpone cheese
  • ¼ cup powdered sugar
  • ¼ tsp ground cinnamon
  • 1 tbsp Marsala wine
  • ½ cup chilled heavy cream
  • Cocoa for dusting
  • White & dark chocolate shavings (decoration)
Instructions
For making cake
  1. Preheat oven to 350 degrees.
  2. Grease a cookie tray or a baking pan (30*40cm) with baking spray. Line a parchment paper with some baking spray and dust with flour. Shake off excess flour and set aside.
  3. In a bowl using a hand mixer or a stand mixer, beat egg yolks, vanilla essence, and sugar at high speed until thick and pale yellow. Beat for about 10 minutes.
  4. Add half of the flour to yolk mixture and fold it gently. When it is properly mixed, add rest of the flour and fold it gently. Set aside.
  5. In a large mixing bowl, beat salt, egg whites, and cream of tartar on a medium speed until soft peaks form. The peaks hold their shape when beaters are lifted.
  6. Add 2 tbsp sugar and continue beating until whites just hold soft peaks.
  7. Fold ¼ egg whites into yolk mixture, mix well and then fold remaining whites into yolk mix until it is thoroughly combined.
  8. In another bowl, pour melted butter and mix half of the prepared cake batter, fold it gently.
  9. Gently pour the mixture back to the bowl, fold altogether until it is thoroughly combined.
  10. Spread the batter evenly into the previously prepared pan. Rap the pan once to eliminate air bubbles.
  11. Bake for 13 - 15 minutes, until the cake is golden and crisp at the edges.
  12. Dust powdered sugar on to a clean kitchen towel.
  13. Carefully flip the cake on to kitchen towel. Carefully peel off the parchment paper. Be careful with heat, use oven mitts.
  14. After peeling sheet, dust with more powdered sugar. Trim the edges. Using the towel, roll up the cake, and once rolled wrap it in the towel. Allow it to cool completely.
For making Espresso Syrup
  1. Combine espresso and sugar in a small saucepan and bring to a boil. Stir until the sugar dissolves. Then boil until the liquid reduced to ¼th cup.
  2. Remove from heat, stir in Marsala and let it cool in room temperature.
For making filling
  1. In a mixing bowl, combine mascarpone cheese, cinnamon powder and Marsala, beat until thoroughly combined.
  2. In another bowl, beat heavy cream until soft peaks form. Fold the whipped cream into the mascarpone mixture until combined well.
Assembly
  1. Unroll the cooled down cake gently back on to the towel. Brush the cake with espresso coffee all on the inside.
  2. Using a spatula, spread whipped cream filling evenly over the cake on the coffee brushed side leaving a ½ inch border all around.
  3. Starting from the long side nearest you, roll up the cake as you did previously but without the towel, leaving the seam side down on baking sheet.
  4. Dust with cocoa powder and decorate with white and dark chocolate shavings.
  5. Chill for at least 30 minutes before serving.
Notes
  • Always use fresh eggs, and while beating the egg whites do so till soft peaks are properly formed and hold their shape when lifting the beater.
  • Alternatives to Marsala wine are Frangelico, Brandy (Cognac) or dark rum.
  • If you prefer non-alcoholic, substitute Marsala with watered down red grape juice or cranberry juice; but of course the taste wouldn’t be exactly the same.