Tiramisu Roulade
This is an impressive dessert that has to chill which means it can be made ahead of time. It's really quite simple to make, so there's no problem making this in the morning, although I would recommend serving it the same day that it's made.
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
To make candied cranberries you need 3/4 C sugar, 1/2 C water, 2 oz cranberries:
- 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!