Tiramisu Roll
Ingredients:
- cake flour - 1/2 cup plus additional for dusting pan
- eggs, room temperature, seperated - 5
- vanilla extract - 1 tsp
- sugar, divided - 1/2 cup plus 2 T
- salt - 1/4 tsp
- cream of tartar - 1/4 tsp
- butter, melted, cooled - 4 T
- powdered sugar - 2 T
- brewed espresso - 1/2 cup
- sugar - 2 T
- Frangelico - 1 T
- mascarpone cheese - 8 ounces
- sugar - 1/4 cup
- ground cinnamon - 1/4 tsp
- Frangelico - 1 T
- chilled heavy cream - 1/2 cup
- cocoa - for dusting
Instructions:
Prepare cake -- lightly coat a jelly roll pan with baking spray; line with parchment paper. Coat parchment paper with baking spray; dust with flour, shake off any excess flour; set aside. In a bowl, beat together on high speed, yolks, vanilla and ½ cup sugar until thick and pale yellow; about 10 minutes. Fold in 1/4 cup flour to yolk mixture. Gently fold in remaining flour; set aside. In a second bowl, beat on medium speed, egg whites, salt and cream of tartar; until soft peaks form. Add 2 T sugar; continue to beat until whites just hold stiff peaks. Fold ¼ of whites into yolk mixture, then fold in remaining whites until thoroughly combined. In a small bowl, stir together melted butter and ½ cup prepared cake batter. Gently fold butter mixture back into the remaining batter; fold until thoroughly combined. Spread batter evenly in prepared pan; tap pan once on counter to eliminate air bubbles. Bake in a preheated 350 degree oven for 8 - 10 minutes, or until top of cake springs back when touched.
Sift powdered sugar over cake; cover cake with a kitchen towel and a baking sheet. Holding sheet and cake pan together, flip cake onto cloth covered baking sheet. Carefully peel parchment paper off. Using the towel, roll up cake, jelly-roll style, keeping it wrapped in the towel. Place cake seam side down on a rack, (still wrapped in the towel,) cool completely.
Prepare syrup -- in a saucepan, combine espresso and 2 T sugar, bring to a boil. Stir until sugar dissolves, then boil until liquid is reduced to a ¼ cup. Remove from heat and stir in 1 T Frangelico; let cool to room temperature.
Prepare filling -- in a bowl, thoroughly mix, mascarpone, 1/4 cup sugar, cinnamon and 1 T Frangelico; set aside. In a separate bowl, beat heavy cream until it just holds stiff peaks. Fold whipped cream into mascarpone mixture until combined.
Assemble -- gently unroll cooled cake on a baking sheet, keeping it on the towel. Brush cake with the espresso syrup. Spread cream filling evenly over cake, leaving a ½ inch border all around. Start on the long side nearest you, roll up cake (without the towel), leaving it seam side down on baking sheet. Dust with cocoa powder. Slice and serve.
