Dreamy tiramisu roll

I've always been captivated by the rolled tiramisu log cake, with its elegant look that turns this Italian classic into a festive treat perfect for special gatherings. This version blends a light sponge cake with rich, coffee-infused mascarpone cream to make an irresistible dessert.

My family always gets excited for dessert time when I make this log cake during the holidays. The first time I tried it, I couldn't believe how easy the process was compared to how fancy it looks.

Components

For the cream and finishing

• Mascarpone: 250 g at room temp so it's easier to mix
• Powdered sugar: 90 g for just the right sweetness without going overboard
• Egg yolks: 2 at room temp which you need for proper mixing
• Ristretto coffee: 15 cl brewed strong for big flavor
• Amaretto: 1 tablespoon of this Italian liqueur adds a gentle almond hint
• Unsweetened cocoa powder: for that classic contrast and authentic finish

For the sponge cake

• Eggs: 4 at room temp to get maximum fluffiness
• Powdered sugar: 100 g for structure and sweetness
• Sifted flour: 100 g to avoid lumps
• Butter: 50 g to add softness and richness
• Salt: 1 pinch to bring out all flavors

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Making the cream

Step 1:

Beat egg yolks and sugar hard until the mix turns pale and fluffy. This step matters a lot for getting air into your mixture.

Step 2:

Now add mascarpone while constantly whipping until everything looks smooth and silky.

Step 3:

For best results, try using cold utensils to help the cream stay firm.

Step 4:

Pop it in the fridge for at least an hour or in the freezer for 30 minutes so the cream gets firm enough.

Creating the sponge cake

Step 1:

Heat your oven to 180°C and slowly melt the butter without letting it boil.

Step 2:

Carefully split the yolks from the whites.

Step 3:

In a bowl, whip the yolks with sugar until the mix gets pale and creamy.

Step 4:

Beat the whites with a pinch of salt until they form stiff peaks.

Step 5:

Gently fold the whites into the yolk-sugar mix, switching between adding sifted flour and warm melted butter.

Step 6:

Spread the batter on a greased and floured baking sheet with parchment paper, making a rectangle about one centimeter thick.

Step 7:

Bake for exactly 10 minutes. The sponge should be just done but not too brown or it'll crack when you roll it.

Putting the log together

Step 1:

Mix ristretto coffee with amaretto in a bowl.

Step 2:

Carefully unroll the cooled sponge and brush it evenly with the coffee-amaretto mix using a kitchen brush.

Step 3:

Spread an even layer of mascarpone cream about 5 millimeters thick across the whole surface.

Step 4:

Roll the cake back up, pressing enough to avoid air pockets but not so much that you squash the sponge.

Step 5:

Cover the entire outside of the log with the remaining mascarpone cream. Make a bark effect by drawing lines along the length with a fork's teeth.

Step 6:

Let it sit in the fridge for 6 to 12 hours so all the flavors can fully blend together.

This dessert really brings back memories of family Christmas when we all got together to make this log cake that's now our tradition. My favorite part is when I get to create the bark patterns on the cream, letting my creativity run wild.

Storage and Serving

This tiramisu log keeps well in the fridge for 3 days in an airtight container. Don't store it near smelly foods because mascarpone easily picks up surrounding scents. For the best taste experience, take the log out of the fridge about 15 minutes before serving so the flavors can fully wake up.

Possible Variations

For an alcohol-free version, swap out the amaretto for almond syrup or just use more coffee. Chocolate lovers might enjoy adding dark chocolate shavings between the cream and sponge. You can also flavor the cream with a bit of vanilla or orange zest to make it your own.

Tips for Perfect Sponge Cake

The sponge cake is the foundation of this treat and needs special care. To ensure it's light and fluffy, make sure all ingredients are room temperature. Fold in the egg whites with a soft spatula using gentle movements to keep all that trapped air. Don't open the oven during baking or your cake might sink.

Frequently Asked Questions

→ How do I stop the sponge from breaking when rolling?

Roll it up in its parchment paper while still warm, and place a damp towel over it. The moisture from the steam helps keep it soft.

→ What can I use instead of amaretto?

You can swap it with vanilla extract or a mild liquor like rum for a different flavor boost.

→ How should the roll be stored before serving?

Keep it chilled in the fridge for 6 to 12 hours to let the flavors meld and the cream set nicely.

→ Can I make this dessert the day before?

Yep, prepping it a day early is a great idea. It enhances the flavors and texture of the cream.

→ How can I get a firm mascarpone cream?

Chill your mixing tools beforehand. For extra firmness, pop the cream in the freezer for 20-30 minutes before whipping.