Tiramisu Swiss Roll Cake

• Condiments

  • 1 tbsp Golden syrup, light

• Baking & Spices

  • 1 Cocoa nibs
  • 100 g Dark chocolate
  • 2 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 1 White chocolate

• Drinks

  • 1 tbsp Instant coffee

• Dairy

  • 300 ml Double cream
  • 30 g Lurpak butter, unsalted
  • 130 g Mascarpone cheese
  • 1 tbsp Milk

• Beer, Wine & Liquor

  • 150 ml Marsala wine

• Liquids

  • 100 ml Water

Found on topwithcinnamon.com

Description

Ingredients

• 1 x recipe for Vanilla Sponge Cake (recipe below)
• 150 ml double cream
• 130 g mascarpone cheese
• 75 ml Marsala wine
• 2 tbsp icing sugar
• 1 tsp vanilla extract
• 100 ml boiling water
• 1 tbsp instant coffee
• 75ml Marsala wine
• 30 g unsalted Lurpak butter
• 150 ml double cream
• 100 g dark chocolate (70% cocoa solids), broken into small chunks
• 1 tbsp golden syrup or light, runny honey
• 1 tbsp milk
• white chocolate, shaved into curls with a peeler
• cocoa nibs
• 5 large eggs, separated
• 100g granulated sugar
• 1 tsp vanilla extract
• 75g unsalted Lurpak butter, melted and cooled to room temp.
• 100g plain flour
• 25g cornflour (corn starch)
• icing sugar, for dusting + rolling

Directions

• Prepare the vanilla sponge cake according to the recipe below.
• Pour the double cream into a large bowl and whisk until thickened. Add the mascarpone and stir that in until smooth. Pour in the Marsala, icing sugar and vanilla. Stir vigorously until the mixture is smooth and keep whisking until it thickens up again. Chill until needed later.
• In a medium bowl combine the boiling water, instant coffee and Marsala. Stir until the coffee has completely dissolved.
• Unroll the cooled cake and brush all over with the coffee mixture using a pastry brush. Use ALL of the mixture. Spread the filling mixture over the surface of the cake stopping just short of the edges. Roll the cake up again (starting at the short edge as you did before). Transfer to a wire rack and chill while you make the glaze.
• Place the butter, cream and chocolate into a small saucepan over a low heat. Stir gently and constantly until the chocolate has melted. Take off the heat and stir in the golden syrup and milk.
• Remove the cake from the fridge, still on the rack, and set it over a baking tray. Pour the glaze all over the cake, coaxing it with a spoon if needed, so that it covers everything.
• Leave to cool for a few minutes then use a metal spatula and your hands to transfer the cake to a serving platter. Decorate with shaved white chocolate and cocoa nibs. Chill for at least 30 minutes and up to 2 days before serving
• Preheat your oven to 180 C (350 F). Grease and line a 40cm x 30cm rimmed cookie tray with baking paper.
• Place the egg whites into a large, clean bowl and the yolks into a medium bowl.
• Whisk the egg whites using electric beaters until you get soft peaks. Gradually whisk in 50g of the sugar until the mixture turns stiff and glossy.
• Gradually whisk the remaining 50g of sugar into the yolks using the electric beaters until pale and thick.
• Pour the yolk mixture plus the vanilla into the whipped whites and whisk in with the electric beaters just until combined.
• Mix some of the beaten egg mixture into the melted butter, then pour this mixture back into the large bowl. Sift the flour and cornflour into the large bowl too. Fold everything together gently using a spatula until just combined.
• Pour onto the prepared cookie tray and spread out over the whole tray in an even layer. Bake for 15 minutes - the cake should be evenly golden and crisp at the edges.
• Flip the hot cake out onto a clean kitchen towel which has been dusted with icing sugar. Peel off the baking paper and dust the whole cake with more icing sugar. Trim all the edges of the cake so its a ~28cm square (now eat those edge trimmings!!). Starting at the short edge, *tightly* roll the hot cake up with the towel (so the towel is literally rolled in between the cake layers, not just around the outside). Leave the cake to cool completely.