Tiramisu is one of my family’s favourite desserts. In my tiramisu recipe I even mention the love of chocolate my mom has that she ends up tripling the amount of chocolate in almost every recipe. However, tiramisu reminds me of my sister because it’s her favourite, and every time I come home from studying I have to make it at least once. I like switching it up though, so a tiramisu swiss roll seemed cool! The idea is heavily inspired by Izy’s recipe from Top With Cinnamon.
Ingredients
For the cake:
- 5 large eggs, divided into whites and yolks
- 100 g granulated sugar
- 1 tsp vanilla extract
- 75 g unsalted butter, melted and cooled to room temp.
- 100 g plain flour
- 25 g corn starch
- icing sugar, for dusting and rolling
For the filling and the coffee soak:
- 150 ml double cream
- 130 g mascarpone cheese
- 75 ml Marsala wine, I always add extra 🙂
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- 100 ml boiling water + 1 tbsp instant coffee + 75 ml Marsala wine
For the chocolate glaze:
- 30 g unsalted butter
- 150 ml double cream
- 100 g dark chocolate
- 1 tbsp honey or golden syrup
- 1 tbsp milk
- + chocolate decorations of your choice
Method
- Preheat the oven to 180 degrees Celsius (or 350 Fahrenheit) and line a rimmed 30 by 40 mm baking sheet with parchment paper.
- In a large bowl (preferably glass or metal) beat the egg whites until soft peaks form. Gradually add in 50 g of sugar while beating and mix until stiff peaks form. Set aside.
- In another bowl, mix together the egg yolks and the other 50 g of sugar. Mix until very light and pale, for about 5 to 8 minutes. Here you can add in the vanilla.
- Slowly and gently fold in the whipped egg whites into the egg yolks, being careful not to overmix. At this point this doesn’t have to be completely mixed, just combined.
- Next, sift in the flour and the corn starch and again fold gently. Take out a few spoonfuls of the mixture and mix with the melted butter. Finally, tip that mixture back into the rest of of the batter and mix until homogenous.
- Gently spread the batter out on the baking sheet and bake for 8-10 minutes until the cake is springing back to the touch and is lightly golden. Take another piece of parchment paper and place it on top of a damp tea towel. Dust the paper in icing sugar and turn out the still hot cake onto the dusted paper. Roll into a log and let cool.
- For the coffee soak mix together the boiling water, instant coffee and the Marsala wine. Let cool.
- For the filling beat the mascarpone with the icing sugar. Add in the vanilla and double cream and whip until soft peaks form. Finally, add in the Marsala wine and mix until combined.
- For the glaze place butter, cream, milk, and honey into a saucepan and heat until simmering. With the heat off add in the chopped chocolate and stir until melted and combined. Let slightly cool, but use while still warm.
- Unwrap the cooled roll cake and brush with the coffee soak. I then take some of the glaze and spread a thin layer on top of the cake, but you can skip this step if you’d like. Then spread the mascarpone filling all over the sponge and roll. Let sit in the freezer for about 20 minutes just to quickly set. Finally, pour the glaze all over the roll and decorate as you’d like. Keep in the fridge for 2-3 days. Enjoy!