(A Creamy, Coffee-Flavored Roll Perfect for Any Occasion!)
Servings: 10-12
Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Total Time: ~4 hours 20 minutes
Ingredients
For the Sponge Cake:
- 4 large eggs, separated
- 1/2 cup (100g) granulated sugar
- 1/2 tsp vanilla extract
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
For the Filling:
- 1 1/2 cups (360ml) heavy cream
- 8 oz (225g) mascarpone cheese, softened
- 1/4 cup (50g) powdered sugar
- 1/2 cup (120ml) strong brewed coffee, cooled
- 2 tbsp coffee liqueur (optional)
- 1 tsp vanilla extract
For Decorating (Optional):
- Cocoa powder, for dusting
- Shaved chocolate or chocolate curls
Instructions
- Prepare the Sponge Cake:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) baking sheet with parchment paper.
- In a mixing bowl, beat the egg yolks with the sugar and vanilla extract until light and fluffy, about 4-5 minutes.
- In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form.
- Sift together the flour and baking powder, then gently fold it into the egg yolk mixture.
- Carefully fold in the egg whites until the batter is smooth and fully combined.
- Pour the batter into the prepared baking sheet and spread evenly. Bake for 10-12 minutes, or until a toothpick comes out clean.
- Once baked, remove from the oven and allow the cake to cool for 5 minutes. Then, roll the cake (while still warm) with the parchment paper inside to form a log shape. Let it cool completely.
- Make the Tiramisu Filling:
- In a large mixing bowl, whisk the mascarpone cheese with the powdered sugar and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until fully combined. This will create a light, fluffy filling.
- Assemble the Tiramisu Log:
- Unroll the cooled sponge cake carefully and remove the parchment paper.
- Brush the cake with the cooled coffee (and coffee liqueur, if using). Be generous but not soaked!
- Spread a layer of the mascarpone filling over the cake, leaving a small border at the edges.
- Gently roll the cake back up, using the parchment paper to help, until it forms a log shape.
- Chill and Decorate:
- Transfer the rolled tiramisu log to a serving platter and refrigerate for at least 4 hours (or overnight) to set.
- Before serving, dust the top of the log with cocoa powder and garnish with shaved chocolate or chocolate curls for a festive touch.
- Serve and Enjoy:
- Slice and serve this indulgent tiramisu log chilled. The creamy mascarpone filling combined with the coffee-soaked sponge cake is simply irresistible! 🍫☕️
Do’s and Don’ts
DO:
- Use room temperature mascarpone for a smoother filling.
- Be gentle when folding the whipped cream into the mascarpone mixture—this will keep the filling light and airy.
DON’T:
- Over-soak the sponge cake in coffee—it should be moist but not soggy.
- Skip the chilling time—it helps everything set and come together.
Pro Tips:
- For extra flavor, add a little cocoa powder to the filling for a deeper chocolatey taste.
- If you don’t want to roll the cake, you can serve the filling as a trifle instead! Just layer the cake and mascarpone filling in a dish.
This Tiramisu Log with Mascarpone is a showstopper! It’s creamy, coffee-flavored, and perfect for any occasion. Whether it’s for a family gathering or a dinner party, this dessert is sure to impress. 🍰✨
