Tiramisu Swiss Roll Cake

Soft and fluffy coffee Swiss roll cake filled with delicious mascarpone cream and savoiardi cookies. It's a delicious and visually impressive dessert that reminds you of the classic tiramisu.

📝 Ingredients

• 15 g cocoa powder (plus more for decorating)
• 5 g instant coffee
• 30 g hot water
• 80 g egg yolks (from 4 large eggs, about 58-62 g with the shell)
• 50 g oil
• 30 g milk
• 10 g sugar
• 65 g cake flour
• Pinch of salt
• 120 g egg whites (from 4 large eggs, about 58-62 g with the shell)
• 65 g sugar
• 1 tsp vinegar (or lemon juice)
• 4 g instant espresso powder
• 15 g sugar
• 5 g coffee liquor (skip if you don't have any)
• 50 g hot water
• 140 g heavy cream
• 20 g icing sugar
• 5 g coffee syrup you prepare earlier
• 10 g coffee liquor (skip if you don't have any)
• 120 g mascarpone cheese
• 6 Ladyfingers cookies (or as needed)

👨‍🍳 Instructions

1. 1Spray the baking pan, 9 x 13 x 1 inch, with non-stick cooking spray or brush some oil and then line with a parchment paper on the bottom and the side
2. 2--- Prepare the cake batter: ---
3. 3Combine coffee, cocoa powder, and hot water. Stir into a paste and set aside to let it cool down
4. 4Preheat oven to 350 F (180 C) for a conventional oven. Lower the temperature by 20 F (15 C) degrees for a convection oven. In a large mixing bowl, whisk egg yolks, oil, sugar, milk, and coffee mixture until combined. Sift in the cake flour, and salt. Whisk to mix until combined and no lumps
5. 5--- Prepare the meringue: ---
6. 6Make sure the egg whites are at room temperature. Place egg whites in a mixing bowl of a stand mixer fitted with a whisk attachment. Whisk until foamy on medium speed and then add cream of tartar or lemon juice/vinegar and whip again for another minute then and 1/3 of the sugar and continue to add sugar until you use it all up. Whip until the egg white develops a medium-soft peak (refer to video if you need to). When you lift the meringue up it will hold up its shape but the tail will bend. Do not whip until stiff peak. The cake will crack when you roll it later
7. 7--- Fold meringue into the cake batter: ---
8. 8Fold about 1/3 of the meringue into the egg yolk batter and use a rubber spatula or whisk to fold or whisk until mix and continue to fold in the next 1/3 until you use up all the meringue and the batter is smooth . The batter should be a pourable consistency
9. 9--- Pour into the baking pan: ---
10. 10Pour the batter into the pan and use a rubber spatula to help to spread evenly. You can use a dough scraper to help you even out the surface too if necessary
11. 11--- Bake: ---
12. 12Gently tap the baking sheet on your working surface several times to pop any air bubbles
13. 13Bake in a preheated oven for 30 minutes and then switch to convection mode (fan mode) and bake for another 3-4 minutes or until the top is golden brown and dry to touch. If you don't have convection mode, bake another 5 minutes and check to make sure the top is golden brown and dry to touch. It is important that the top is dry to touch so this layer won't peel off when you roll later
14. 14--- Cool down: ---
15. 15Remove the cake from the oven and then lift it out from the pan immediately to a cooling rack and peel off the parchment paper from 4 sides. This helps to prevent wrinkles on the surface. Let it cool down like this for 10 minutes (I use a timer to actually time it)
16. 16Prepare the filling while waiting
17. 17--- Prepare the filling: ---
18. 18Combine espresso powder, sugar, coffee liquor and hot water and stir to combine
19. 19Place the cold heavy cream, icing sugar, coffee syrup and coffee liquor in a mixing bowl and whip on medium speed until just thickened but the cream can still drip. Add the mascarpone cheese and whip on low speed until stiff. Do not overwhip until the cream turns grainy
20. 20--- Assembling: ---
21. 21Place a new piece of parchment paper, larger than the cake, on top of the cake and flip over to the other side. Peel off the parchment paper
22. 22Use a serrated knife to trim about 1/4-inch of the 4 edges. This makes rolling the cake easier.
23. 23Spread 1/3 of the mascarpone cream on the surface of the cake, leaving about 1/2 inch border on the edges. Dip the ladyfinger cookies in the coffee syrup quickly and place them on the long side of the cake. You may need 2-3 pieces,depending on the size of the cookies. Break into smaller pieces if needed to fit the length of the cake. Cover with ta hin layer of cream on top of the cookies. Stack another layer of the cookies and cover with a thin layer of cream again
24. 24Very gently use one hand to lift the parchment paper up to help you roll the cake up until you reach the other side. Tuck the parchment paper under and use a dough scraper to help you tighten the roll-up. Tighten the roll by using a bench scraper to tuck underneath the parchment paper while pulling the paper at the same time
25. 25Keep it wrap in the parchment paper and chill in the refrigerator for at least 1 hour
26. 26Keep the rest of the cream covered in the refrigerator
27. 27--- Decorating the cake with more cream: ---
28. 28Trim both ends of the cake a bit to make it looks neat. Spread the rest of the mascarpone cream all over the surface of the roll cake. Use a spatula to scrape the cream at an angle to create simple design. Chill in the refrigerator for at least 1 hour before cutting
29. 29--- To serve: ---
30. 30Sprinkle the cake with some cocoa powder. Cut into the desired size and serve