The Ultimate Tiramisu Cake Roll: A Dream Dessert

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment.
2. 2

   In a small bowl, whisk together flour, baking powder, and salt.
3. 3

   In a large bowl, whisk egg yolks with 1/4 cup (50g) granulated sugar, 1/4 cup cooled espresso, and vegetable oil until pale and combined.
4. 4

   Gradually add the dry ingredients to the yolk mixture, mixing until just combined. Do not overmix.
5. 5

   In a very clean, separate bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup (50g) granulated sugar and beat until stiff, glossy peaks form.
6. 6

   Gently fold one-third of the whipped egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites in two additions until no streaks remain.
7. 7

   Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Do not overbake.
8. 8

   Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Let cool completely on a wire rack, seam-side down.
9. 9

   For the filling: In a large bowl, whisk cold mascarpone cheese, cold heavy cream, powdered sugar, vanilla extract, and optional coffee liqueur/rum until stiff peaks form. Be careful not to overbeat.
10. 10

    Once the cake is completely cool, gently unroll it. Brush evenly with the remaining 1/4 cup cooled espresso. Spread the mascarpone cream filling over the cake, leaving a small border.
11. 11

    Carefully re-roll the cake, starting from the short end. Place seam-side down on a serving platter. Cover loosely and refrigerate for at least 2 hours, or overnight.
12. 12

    Before serving, dust generously with unsweetened cocoa powder. Slice and enjoy!