Delicate Tiramisu Roll Cake with Mascarpone Cream and Espresso-Soaked Ladyfingers

This Tiramisu Roll Cake is an elegant twist on the classic Italian dessert, featuring layers of espresso-soaked ladyfingers and rich mascarpone cream, all rolled into a stunning cake. With a soft, melt-in-your-mouth texture and a deep coffee flavor, this dessert is perfect for any occasion. Topped with a sprinkle of cocoa powder and dark chocolate shavings, it’s as beautiful as it is delicious.

Why You’ll Love This:

You’ll love this Tiramisu Roll Cake for its luscious, creamy filling and the way it captures the essence of traditional tiramisu in a unique and visually appealing form. The espresso-soaked ladyfingers add a robust coffee flavor that perfectly balances the sweetness of the mascarpone cream. This dessert is ideal for impressing guests, as it looks stunning on the table and delivers an unforgettable taste experience.

Perfect Occasion:

This roll cake is perfect for dinner parties, holidays, or special celebrations where you want to serve something that’s both impressive and indulgent. It’s also a great choice for a sophisticated dessert after a nice meal, pairing beautifully with a cup of espresso or dessert wine.

Decoration Tips:

For a classic tiramisu look, dust the top of the roll cake generously with cocoa powder just before serving. You can also decorate with dark chocolate shavings for added elegance. To serve, slice the roll cake into even pieces and arrange them on a platter, making sure to showcase the beautiful swirl of mascarpone cream inside.

Ingredients:

For the Base:

• 18-20 ladyfingers (savoiardi)
• Espresso coffee, enough to soak the biscuits

For the Mascarpone Cream:

• 4 egg yolks
• 500g mascarpone cheese
• 30g sugar
• 150g heavy cream
• For the Syrup:
  • 50g water
  • 50g sugar

For Decoration:

• 75g dark chocolate, finely chopped
• Unsweetened cocoa powder, for dusting

Instructions:

1. Prepare the Base:
   • Line a baking tray or rectangular plate with plastic wrap.
   • Dip each ladyfinger in the espresso, making sure they’re well soaked but not soggy, and arrange them in two parallel rows on the tray.
   • Cover the ladyfingers with plastic wrap and let them chill in the refrigerator for about 30 minutes.
2. Make the Mascarpone Cream:
   • In a bowl, whip the cold heavy cream until stiff peaks form. Refrigerate until needed.
   • In another bowl, beat the egg yolks with 30g of sugar until the mixture becomes pale and fluffy. Set aside.
   • In a small saucepan, combine 50g of water and 50g of sugar. Cook over medium heat, stirring until the sugar is fully dissolved and the syrup reaches 121°C (250°F). If you don’t have a thermometer, cook the syrup until it just starts to bubble, then remove from heat.
   • Slowly pour the hot syrup into the egg yolk mixture while beating continuously with an electric mixer on high speed. Continue to beat for about 5-10 minutes, until the mixture is thick, pale, and cool.
   • Add the mascarpone to the egg yolk mixture and gently mix on low speed until smooth.
   • Finally, fold in the whipped cream using a spatula, being careful not to deflate the mixture. Mix until the cream is smooth and well combined.
3. Assemble the Roll:
   • Uncover the chilled ladyfingers. Spread a generous layer of mascarpone cream over the soaked ladyfingers, smoothing it out evenly.
   • Carefully roll the ladyfingers into a tight log using the plastic wrap to guide you. Make sure the seam is on the bottom to keep the roll intact.
   • Wrap the roll tightly in the plastic wrap and refrigerate for at least 2-3 hours, or until firm.
4. Decorate and Serve:
   • Once the roll has chilled and set, unwrap it and place it on a serving platter.
   • Dust the top with unsweetened cocoa powder and sprinkle with finely chopped dark chocolate.
   • Slice and serve the tiramisu roll chilled.

Enjoy!