Coffee Roll, a simple dessert with a soft sponge cake that wraps around a creamy filling made with cream, mascarpone, and coffee. Coffee Roll is a very easy dessert to prepare, perfect for many occasions that will enchant everyone: adults and children. We can cut it into slices and serve it very cold for a tasty buffet at home or a party with friends.
But now let’s go to the kitchen and I’ll show you how to prepare the Coffee Roll
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see together what we need to prepare
- 4 eggs (at room temperature)
- 3/8 cup sugar
- 3 tbsp all-purpose flour
- 3 tbsp potato starch
- 1/4 cup vegetable oil
- 2 teaspoons instant coffee
- 1 pinch salt
- 7 oz mascarpone
- 7 oz whipping cream
- 2 tbsp powdered sugar
- 2 teaspoons instant coffee (or 1 small cup of espresso)
- to taste unsweetened cocoa powder
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Baking sheet
Steps
Let’s start preparing
Let’s start preparing the roll, take the eggs, which should be at room temperature, and separate yolks and whites. Start working on the egg whites, which should be whipped until stiff peaks form with the instant coffee and a pinch of salt
When the whites are well whipped, add the yolks, one at a time.
Now start adding the all-purpose flour and potato starch. Both of these ingredients should be sifted to avoid lumps. Continue working with the beaters to incorporate them perfectly.
Now pour the vegetable oil in a thin stream to incorporate it perfectly. Continue working with the electric beaters.
Line a baking sheet of 14×10 with parchment paper and pour the mixture, leveling it with a spatula for a homogeneous roll. Then bake in a preheated static oven at 392°F for 9 minutes.
Now let’s prepare the coffee cream, pour the mascarpone, coffee, and powdered sugar into a bowl and mix with a spatula.
Whip the cream and fold it into the mascarpone and powdered sugar mix with gentle movements from bottom to top to keep the cream from deflating.Now we can fill the roll.
Pour the cream onto the now well-cooled sponge cake. Level it with a spatula to form an even layer.
Leave some space from the edge to prevent the filling from spilling out.
Roll up the sponge cake, starting from the side closest to you.
Once rolled, place the roll on a sheet of plastic wrap and cover it.
Let it rest in the refrigerator for one hour.
Enjoy your meal!!
Marge’s Tips
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