Tiramisu cake roll

Ingredients

Sponge biscuit

4 eggs
170 grams (6 ounces) sugar
95 grams (3.35 ounces) flour
1 tablespoon cornstarch
1 teaspoon baking powder
30 grams (1 ounce) buttermilk
15 grams (0.5 ounces) vegetable oil

Syrup

2 teaspoons coffee
150 milliliters (5.1 fluid ounces) hot water
1 tablespoon amaretto

Cream

200 grams (7 ounces) cream (33% fat)
400 grams (14 ounces) mascarpone
80 grams (2.8 ounces) powdered sugar

Equipment

Mixing bowls
You'll need a few different sizes for mixing your ingredients. Make sure they're clean and dry.
Electric mixer
A stand mixer or hand mixer works best for whipping the cream to the perfect consistency.
Baking tray
A standard size baking tray works well for this recipe. Line it with baking paper to prevent sticking.
Spatula
An offset spatula is excellent for spreading the batter evenly and smoothing out the cream.
Baking paper
You'll need this not just for the tray but for rolling and handling the sponge cake without breaking it.

Instructions

Step 1

Step 1: Combine the eggs and sugar together, then beat them until you get a light-colored fluffy mixture. This can take about 5-7 minutes on a high-speed mixer.

Step 2

Step 2: Pour in the buttermilk and the oil, mix on low speed until combined. Make sure they're well incorporated.

Step 3

Step 3: Add the flour together with the baking powder and cornstarch. Mix with a spatula until combined. Don't overmix; stop as soon as everything is just mixed.

Step 4

Step 4: Preheat the oven to 180°C (356°F). Line your baking tray with baking paper and grease it with some vegetable oil. Pour the sponge batter onto the tray, even it out with a spatula and bake for about 15 minutes. A toothpick inserted into the center should come out clean.

Step 5

Step 5: While the sponge is baking, line your work surface with some more baking paper and sprinkle it heavily with sugar. Once the cake is ready, remove it from the oven and put the sponge upside down so that its top part touches the sugar. Remove the baking paper sheet from its bottom, then cover it with a new one. Place another baking tray onto the sponge and put some weight on top of it to flatten the cake. Leave the sponge to sit like this for 30 minutes while making the syrup and the filling. Ensure the weight is evenly distributed for a uniform shape.

Step 6

Step 6: Brew 2 teaspoons of coffee with 150 milliliters (5.1 fluid ounces) of boiling water, then add 1 tablespoon of amaretto and let the syrup cool. Let it cool completely before using.

Step 7

Step 7: Whip the cream until stiff peaks form. In a separate bowl, combine mascarpone and powdered sugar together, then carefully mix until incorporated. Gradually pour in the whipped cream while continuing to beat the mixture on low speed. Be gentle to maintain the airy texture.

Step 8

Step 8: Remove the weight and the sheet of baking paper from the sponge and trim the edges to make it more even. Soak the sponge with the coffee syrup, then spread the filling over it. Grate some chocolate and sprinkle it on top of the cake followed by cocoa powder. Ensure an even coating for balanced flavors.

Step 9

Step 9: Start gradually rolling the sponge cake. Once the roll is formed, wrap it in the sheet of baking paper that it’s been lying on, then transfer it to the freezer for half an hour to set. This helps maintain its shape.

Step 10

Step 10: Once it has chilled, remove the tiramisu roll from the fridge and frost it with the rest of the filling. You can also use it to make some cream swirls on top of the roll if you want. Dust the roll with some cocoa powder and enjoy! Chill for another 30-60 minutes for best results before serving.

Servings

✨ **Elevate Your Dessert Game with These Serving Suggestions** ✨

Looking for ways to make your Tiramisu Roll the star of the show? Here are some creative and delicious ideas that'll leave your guests in awe:

Fancy up the Plate: 📸 Serve each slice on a bed of chocolate shavings or drizzle the plate with a little caramel or chocolate sauce. Not only does this add a touch of elegance, but it also adds extra flavor points!

Fresh Fruit Fusion: 🍓 Pair your Tiramisu Roll with fresh berries or a fruit compote. The tartness of the fruit complements the creaminess of the roll, creating a delightful contrast of flavors.

Perfect Pairings: ☕ For a **classic Italian experience**, enjoy your Tiramisu Roll with a robust espresso or a glass of sweet dessert wine like Moscato. Cheers to indulgence!

Creative Garnishing: 🎨 Dust some additional cocoa powder on top or sprinkle with finely grated chocolate. You can even add a few mint leaves for a pop of color and a hint of freshness.

Variations

🌿 **Gluten-Free and Vegan Variations** 🌿

Whether you're gluten-intolerant, vegan, or just looking for a different twist, these variations have you covered:

Gluten-Free Option: 📌 Substitute the regular flour with a **1:1 gluten-free flour blend**. Ensure the blend contains a binding agent like xanthan gum to keep the sponge cake texture moist and cohesive.

Vegan Version: 📌 Replace the eggs with a **flaxseed meal and water mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water for each egg)**. Use dairy-free mascarpone and whip coconut cream instead of heavy cream. Also, check that your sugar and chocolate are vegan-friendly.

Faq

How do I keep my sponge cake from cracking when I roll it?
Make sure not to overbake the sponge; it should be just set and still a bit spongy. Also, rolling it while it’s still slightly warm helps prevent cracks.
Can I make the tiramisu roll in advance?
Yes, you can make the tiramisu roll a day ahead and keep it refrigerated. It can even taste better as the flavors meld together!
What can I use if I don’t have Amaretto?
You can substitute Amaretto with another liqueur like Kahlúa or even coffee syrup if you prefer a non-alcoholic version.
Is it possible to freeze the Tiramisu Roll?
Absolutely! Wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to a month. Thaw in the fridge before serving.
How do you get the perfect whipped cream consistency?
Chill your mixing bowl and whisk in the freezer for about 10 minutes before whipping. Start at a medium speed and gradually increase for stiff peaks.
Can I add other flavors to the cream filling?
Sure thing! Fold in some finely ground coffee or a teaspoon of vanilla extract to add a unique twist to your cream filling.