Tiramisu Cake Roll

This tiramisu cake roll makes a stunning dessert.

It's an airy sponge roll filled with rich mascarpone cream, soaked in coffee and dusted with cocoa.

Beat 4 egg whites with a 1/4 cup sugar until medium-stiff peaks.

Whisk egg yolks, oil, remaining sugar, vanilla and salt until tripled in volume.

Fold in the egg whites carefully.

Sift in cake flour. If you don't have cake flour you can make your own with all-purpose flour and cornstarch.

Gently fold into a thick and airy cake batter.

Pour into a jelly roll pan and spread it out evenly. Bake for around 10 minutes.

Tip onto a powdered sugar dusted towel and lift off the parchment paper.

Roll it up with the towel into a log and let it cool to room temperature.

Whip mascarpone cheese, powdered sugar, vanilla and heavy cream.

Drizzle over coffee, a spoonful at a time, over the cake, and let it soak in.

Add on half the mascarpone cream and spread it out.

Roll the cake back up and pipe on the remaining cream.

Generously dust with cocoa powder.

See the link for the full recipe!