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.

141111 Tiramisu Swiss Roll Cake

Tiramisu inspired Swiss Roll

  • Servings: 1 roll
  • Difficulty: medium
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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!

Pear and Chocolate Mini Bundt Cakes


I have been thinking about autumn dishes and bakes recently. I mean there is the obvious pumpkin and apple, mushrooms and chestnuts. But what about that tasty little fruit that always has to take a back seat because of the much favoured apple? Well yes, it’s the pear. Obviously, right? I am not sure why apples are often favoured over pears. Pears are juicy, have a lovely flavour, wonderful colour, look pretty, have less acidity than apples (well at least that’s what my taste buds tell me) and are quite versataile too. So it beats me as to why this is a bit of a forgotten fruit…

But maybe it’s the fond memories of pears I have, that makes them so appealing. I grew up in an old farmhouse on the countryside. I mean it was old. Literally. We still heated with wood, warming our hot chocolate on the stove in the morning (my dad, that is) and freezing in winter when we had to get out of bed (no one kept putting logs into the stove at night) and the heating wasn’t working just yet. But this just boosted our immune systems. I only remember one time when I was really sick with fever in my entire childhood (the other times I was just being a softy, complaing when I was in fact quite alright). Apart from that we had a huge garden we could use with apple, damsom plum trees, strawberries, raspberries, black berries, red berries (so many my parents actually made wine with them), gooseberries and many more and of course lots of vegetables (we even had a small potato field). All these lovely delicacies were in the backyard and towering over our house in the front was a huge pear tree. Although the pears were just cooking pears it was one of the most beautiful trees I’ve ever seen. Old and sturdy housing hedgehogs in autumn under it’s large quantities of fallen leaves and providing much needed shade to our car in summer. Simply full of life. So yes, I am very fond of pears.


So for all these reasons I really needed to celebrate the beautiful pear in my newest autumn bake.

Pear and Chocolate Mini Bundt Cakes

  • Servings: 15 cakes
  • Difficulty: easy
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40g sugar
1 tsp vanilla sugar
1 small egg
25g butter, melted and cooled
1 tsp lemon juice
8g or 2 squares of milk chocolate (thinly cut or grated)
1 pinch of cinnamon
75g flour
1/4 tsp baking powder
1 pinch of salt
1/2 pear, peeled and cut into squares

4 squares of white chocolate for decorating

1. Mix the sugar, vanilla sugar and egg in a bowl until frothy.
2. Add the butter and lemon juice and mix.
3. Add the flour, cinnamon, chocolate, baking powder and salt and mix well.
4. Add the pear squares and combine well.
5. Pipe into the prepared baking mould.

Bake at 200° in the preheated oven for about 16 minutes. When cooled, decorate with the white chocolate


I think mine were ever so slightly overbaked. So I’ve ajusted the baking time for you. But I just love the combination of pear and chocolate in them. It is such a wonderful pairing and they’re bitesize so you get to snaffle the whole bunch at once. Yay.


So here we go. I am bringing those lovely treats to today’s Fiesta Friday. Let me just shout another big THANK YOU to our lovely host Angie for always putting this party together. It’s such a nice way of meeting fellow bloggers and marvel at all the creativity that these bloggers have. If you don’t know it, go check it out. Well worth it every minute you spend on the internet.

That’s it from me today. I will go have a lie down now and dream about pear trees.

Cherry Double Chocolate Squares

I am back!

Actually I didn’t tell you that I would be gone in the first place. But I was enjoying some days in the wonderful Graubünden.

And that’s what wonderful Flims looks like:

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Yup, so I am super relaxed. Because we walked every morning (I would like to say hiked but I guess a 2-3 hour walk doesn’t qualify for this just yet) and lazed around the spa area and the heated pool all afternoon. Heated pool in summer you say? Yeah, up 1081m it ain’t 30°. I know. I am spoiled. Ooo and have I told you about the 5-course meals in the evening? I am sure I gained at least 3kg, but hey, that’s the price I have to pay. Gladly, I think.

So let’s move on.

Having had just the most indulgent days of the past year, you’d think I would start cooking fruity, healthy snacks? Nope, not me. I went for a double chocolate filled with chocolate treat. Because I thought I had to add some sort of healthy ingredient I added some chopped cherries. Not that healthy, but well, I tried.. 🙂


The reason for this treat isn’t just that I am a glutton, it’s also because coming home yesterday I got these cute little baking-tins delivered. Ooo the joy! Beyond description.


One of them is basically the size of a quarter of a normal sized cake. Perfect I thought. So here they are, my calorie bombs


Cherry Double Chocolate Squares

  • Servings: 4
  • Difficulty: easy
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62.5g melted butter, cooled
1 egg
1.5 tbsp cream
1 tbsp strong coffee (espresso), cooled
62.5g all-purpose flour
1/2 tsp vanilla sugar
62.5g sugar
30g chocolate powder
1/2 tsp baking powder
4 cherries, chopped
A pinch of salt
A few bits of white chocolate (I used white chocolate with hazelnut brittle)

1. Mix the butter, egg, cram and coffee.
2. Add the flour and all ingredients until the salt and mix well.
3. Spoon into the prepared tray.
4. Place the chopped white chocolate bits on top of the mixture. Slightly push down.

Preheat the oven to 180° and place the tray in the middle for 15-20 minutes. Cut into cubes and sift icing sugar on top if desired.


I must admit, I still need some practice cutting these into squares. Right now it looks more like left-overs from a cake feast. Oh well..

So I’ll be heading over to Angie’s place for her Fiesta Friday Feast. Hope you’re ready for my double chocolate cherry treats, because they are HEAVY!




Ooo I almost forgot. Here is the proof that my squares were actually liked, even in raw form. 😉 Happy Fiesta Friday everyone!