Tiramisu Cake Roll

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 1/4 tsp Cinnamon, ground
  • 1 Cocoa
  • 1/4 tsp Cream of tartar
  • 2 tbsp Powdered sugar
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract, pure

• Drinks

  • 1/2 cup Espresso

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Heavy cream
  • 8 oz Mascarpone cheese

• Other

  • 1 tablespoon Frangelico

Found on diethood.com

Description

Ingredients

• 1/2 cup cake flour plus more for dusting the pan.
• 5 eggs, room temperature, separated,
• 1 teaspoon pure vanilla extract
• 1/2 cup plus 2 tablespoons sugar, divided
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 4 tablespoons butter, melted and cooled
• 2 tablespoons powdered sugar
• 1/2 cup brewed espresso
• 2 tablespoons sugar
• 1 tablespoon Frangelico
• 8 ounces mascarpone cheese
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon Frangelico
• 1/2 cup chilled heavy cream
• Cocoa for Dusting

Directions

• Preheat oven to 350.
• Lightly coat a jelly roll pan (18x13) with baking spray and line with parchment paper.
• Spray parchment paper with baking spray and dust with flour; shake off any excess flour and set aside.
• In your mixers bowl, beat together yolks, vanilla, and 1/2 cup sugar at high speed until thick and pale yellow; about 10 minutes.
• Add half of flour to yolks-mixture and fold it in gently.
• Add the rest of the flour and fold in gently. Set aside.
• In a large mixing bowl combine egg whites, salt and cream of tartar; beat at medium speed until soft peaks form.
• Add 2 tablespoons sugar and continue to beat until whites just hold stiff peaks.
• Fold 1/4 of whites into yolk mixture, then fold in remaining whites until thoroughly combined.
• Pour melted butter in a small mixing bowl.
• Stir 1/2 cup of the prepared cake batter into melted butter.
• Gently fold the butter mixture back into the batter; fold until thoroughly combined.
• Spread batter evenly in previously prepared pan; rap pan once on counter to eliminate air bubbles.
• Bake for 8 to 10 minutes, or until top of cake springs back when you touch it.
• Sift powdered sugar over cake; cover cake with a kitchen towel and a baking sheet.
• Holding sheet and cake pan together, flip cake onto cloth on baking sheet. Carefully peel off the parchment paper. Use oven mitts!
• Using the towel, roll up cake, jelly-roll style, keeping it wrapped in the towel.
• Place cake seam-side down on a rack, still wrapped in the towel, and cool completely.
• Combine espresso and sugar in a small saucepan and bring to a boil.
• Stir until sugar dissolves, then boil until liquid is reduced to a 1/4 cup.
• Remove from heat and stir in Frangelico; let cool to room temperature.
• Combine mascarpone, sugar, cinnamon and Frangelico in a large bowl; beat with a mixer until thoroughly combined. Set aside.
• In a separate bowl, beat heavy cream until it just holds stiff peaks.
• Fold the whipped cream into the mascarpone mixture until combined.
• Gently unroll cooled cake on a baking sheet, keeping it on the towel.
• Brush cake with the espresso syrup.
• Using an offset spatula, spread the whipped cream filling evenly over cake, leaving a 1/2-inch border all around.
• Starting from long side nearest you, roll up cake without towel, leaving it seam-side down on baking sheet.
• Dust with cocoa powder.
• Cut and Serve.