Tiramisu inspired Swiss Roll

Where have I been?

Good question. I am not sure myself.

But do you know these times, when time is always running low, when you should do this and that and in fact, your energy is just enough for half of your chores? Well that’s kinda what it was like in the past few weeks. So I shamefully admit, that I have neglected my blog and you wonderful people. This shall now change (but let’s keep our fingers crossed for this anyway).

To show you how sorry I am, I have made you a new cake. Well it’s actually a Swiss Roll (eventhough I am Swiss, I have no idea why this one is called Swiss Roll). I adapted the recipe from Katerina’s blog Diethood. She made a wonderful Tiramisu Cake Roll and I just had to try it for myself. But being me, I changed a few bits and bobs and took another recipe for the sponge.

• Servings: 1 roll
• Time: 1h15mins
• Difficulty: medium
• Print

Ingredients for the dough
70g sugar
3 egg yolks
1 tbsp hot water

3 egg whites
1 pinch of salt
2 tbsp sugar
70g flour

1 tsp cocoapowder
1/2 tsp water

Ingredients for the syrup
1dl of coffee
2 tsp sugar
1 tbsp coffee liquor

Ingredients for the filling
250g mascarpone cheese
1 pinch ground cinnamon
1/4 tsp cocoa
1 tbsp coffee liquor
120ml chilled heavy cream

Cocoa for Dusting

Directions for the dough
1. Mix sugar, water and the egg yolks with a handmixer for about 5 minutes, until frothy.
2. In a different bowl, whisk the egg whites with the salt stiff. Add the sugar and whisk until shiny.
3. Gently fold flour and beaten egg whites by layers into the egg yolk mix.
4. Take approx. 3 tbsp from the mixture and leave it in a cup.
5. Spread the remaining mixture 5mm thick and rectangular onto a baking tray.
6. In the meantime mix the cocoa and water with the mixture in the cup.
7. Now pipe the cocoa mix onto the rectangular mix to create a nice pattern. I used a fondue fork to pull a pattern.

Bake in the preheated oven at 220° for about 6 minutes. Once cooked immediatley take the tray out of the oven and turn the cake onto a new baking sheet. With a wet towel gently caressing over the old backing paper try and remove it from the cake. Once removed roll the cake with the new baking paper into a round form and leave to cool entirely.

Directions for the syrup
1. Mix the coffee with the sugar.
2. Once cooled add the liquor, mix well and set aside.

Directions for the filling
1. Combine mascarpone, cinnamon, cocoa and coffee liquor in a large bowl
2. Beat together until thoroughly combined.
3. In a separate bowl, beat heavy cream until very stiff.
4. Fold the whipped cream into the mascarpone mixture until combined.
5. Set aside for later.

Assembling the Swiss Roll
1. Unroll the cake and remove the baking paper.
2. Lightly brush the inner cake with the syrup. Be sure not to soak it or use too little.
3. Spread the filling on the inside of the cake. Making sure to leave a rim of about 2cm all around and to spread it evenly.
4. Gently roll the cake back up.
5. Trim the edges and dust some cocoa powder on top (if desired).

I shall bring this roll to tomorrow’s Fiesta Friday. I’ve been longing to participate again. Then although this blog was quiet, I was still following up what you all were up to. So already happy Friday!