Easy, quick, and delicious tiramisu roll with perfect sponge cake that doesn’t break, without fats and without yeast, perfect to transform into a delicious Yule log for Christmas. I absolutely love the sponge cake, very similar to sponge cake, I change it little to make it more elastic, reduce the amount of sugar and flour, and add an ingredient that makes the sponge cake more resistant while keeping it soft and fluffy. For the tiramisu roll, I used a coffee soak, a good espresso diluted with a bit of milk, otherwise, I can’t sleep, not being used to drinking more than one coffee a day. For the cream, the classic mascarpone cream, I don’t use pasteurize the eggs, raw eggs have never bothered me, but I prefer to use the controlled ones from the supermarket, not the ones from the chicken coop, which I use only cooked, because there is no control and they could be contaminated. Obviously, I know you might want to pasteurize the eggs as well, to ensure they are not raw. To safely pasteurize the eggs, you can follow the bain-marie method while whipping them with sugar, this is the only really safe method, here’s the link how to safely pasteurize eggs. Once the eggs are pasteurized, working directly with eggs and sugar, you will have to add the mascarpone.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Tiramisu Roll
- 4 medium eggs
- 4.2 oz sugar
- 3.5 oz all-purpose flour
- 0.7 oz potato starch
- 1 tsp wildflower honey
- to taste vanilla extract
- 8.8 oz mascarpone
- 2 medium eggs
- 2.8 oz sugar
- 1/2 shot rum
- 3 espresso cups coffee
- 3.4 oz milk
Tools for Preparing Tiramisu Roll
- 1 Baking Tray
- 2 Bowls
- 1 Electric Whisk
- 1 Parchment Paper
- 1 Kitchen Spatula
- 1 Sieve
Steps to Prepare Tiramisu Roll
Let’s start preparing the sponge cake. Immediately prepare a 12×16 inch tray lined with parchment paper. To prevent the paper from slipping, wet the tray with water. After you’ve already measured the ingredients and gathered the necessary items, preheat the oven to 350°F static.
In a bowl, place the eggs and sugar, whisk with the electric whisks at maximum speed for about 5 minutes, until you get a fluffy, light, and frothy mixture. Add the honey and mix again. At this point, we can set aside the electric whisks.
Add the sifted flour and potato starch little by little and incorporate them with a spatula with gentle movements from bottom to top so as not to deflate the eggs with the sugar. Finally, add the vanilla.
Pour the mixture onto the tray lined with parchment paper, and level it well with a spatula or spoon gently, without deflating the mixture too much. Bake for about 12 minutes in the preheated oven at 350°F.
Remove from the oven, roll it up, without squeezing too much, with the same parchment paper, and wrap it in a tea towel. Place in a cool corner to cool down quickly.
Rolled sponge cake
Mascarpone Cream
Separate the egg yolks from the whites and place them in 2 large bowls. Whip the egg whites to stiff peaks with clean electric whisks, turning the bowl upside down should not make them fall.
Then whip the egg yolks with the sugar and a bit of rum with the electric whisks, once a light and foamy mixture is obtained, add the mascarpone and mix again with the whisks. At this point, we can set them aside.
Incorporate the egg whites little by little into the mascarpone cream with a spatula, with movements from bottom to top.
Also prepare the 3-cup moka coffee, diluted with a bit of cold milk.
If the sponge cake is cold, unroll it, soak it with the coffee mixture, distributing it over the entire surface, and then fill with all the cream on the base, leaving the end part of the roll free, so it will close easily without excessive cream spilling out.
Roll it back up following the same direction used previously. Use the parchment paper again, so it will be easier, gently peeling it away as you go.
Transfer the roll to a tray and leave it in the fridge to firm up, I left it overnight, but 3 hours are fine as well.
Then remove the parchment paper, if it’s too long, divide it into 2 and sprinkle with unsweetened cocoa. At this point, our tiramisu roll is ready to be served and enjoyed.
