What I love about this dessert is that it is naturally gluten-free! The egg-based chocolate layer is so light and airy that it pairs well with the mascarpone filling. Make sure to whip the filling well to get it fluffy too. There really isn’t a good substitute for mascarpone, so it would be difficult to make this dairy free, although you can substitute the mascarpone filling with a dairy-free pastry cream.
Once the cake layer cools, you’ll use the parchment paper to help you roll up the roulade. The cake might crack a bit but don’t worry as you can use the powdered sugar or garnishes to cover up the cracks.
We used candied cranberries for this recipe as a garnish as we made it for a Christmas dinner. My granddaughter just loved them and ate them on their own. While they aren’t necessarily intended to be eaten, they make a great sweet-tart flavor burst if you eat them with a forkful of the cake! You can use any extra candied cranberries as a garnish for your cocktails!
The recipe for candied cranberries is in the recipe notes. I just took fresh rosemary and used the same technique to get it to look like it had been frosted!
Looking for a chocolate dessert, but not this one? Consider one of these:
- Chocolate Espresso Cake – Dairy-free, vegan
- Chocolate Mousse – Gluten-free
- Chocolate Mousse Cake
- Decadent Flourless Chocolate Cake – Dairy-free, gluten-free
- Fourth of July Brownie
- Tiramisu
Tiramisu Roulade
Ingredients
- 8 eggs separated
- ⅔ cup granulated sugar
- 2 Tbsp unsweetened cocoa powder
- 1 Tbsp granulated espresso
- 16 oz mascarpone
- 6 Tbsp heavy whipping cream
- 7 Tbsp powdered sugar
Instructions
- Preheat oven to 350°. Grease a sheet pan that is about 15 1/2 inches by 11 1/2 inches. Line with parchment paper and grease that too.
- Beat egg whites until glossy and soft peaks form. In a separate bowl beat the egg yolks with the sugar until thick and pale yellow in color. Stir in cocoa powder and espresso. Take a big scoop of the egg whites and mix it into the yolks, then fold the yolks into the egg whites.
- Pour into prepared pan and even out with a spatula. Bake for 20 minutes. Remove pan from oven and let cake cool in pan. When cool, turn the cake out on to another piece of parchment paper that has been dusted with powdered sugar. Remove the parchment paper from the bottom of the cake.
- For filling, mix mascarpone cheese with cream until well mixed and creamy. Add powdered sugar and mix well. Smooth filling over the cooled cake. Using the parchment paper to help you, roll the roulade from one of the short ends. Carefully lift it and place it on a serving platter. Don't worry if it cracks. Dust with additional powdered sugar and garnish with grated chocolate, candied cranberries, or other festive garnishes. Chill in the refrigerator for at least 30 minutes but serve the same day.
Notes
- Make a simple syrup by stirring 1/2 cup of sugar into a 1/2 cup of water. Heat to boiling and then reduce to a simmer and cook for a few minutes until all the sugar is melted.
- Add cranberries and coat. Use a slotted spoon to remove cranberries and place them on a rack to dry for about an hour.
- The cranberries will still be sticky so roll them in 1/4 cup sugar until they are coated. That’s it!