Description
A festive log cake combining classic tiramisu flavors with a soft vanilla sponge.
Ingredients
Scale
- 1 cup Vanilla sponge cake
- 1/2 cup Espresso coffee
- 8 oz Mascarpone cheese
- 1 cup Heavy cream
- 1/2 cup Sugar
- 1/4 cup Cocoa powder
- 3 Eggs
- 2 tbsp Rum (optional)
- 1 tsp Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
- Whisk together eggs and sugar until thick and pale. Add vanilla extract and mix briefly. Gently fold in sifted flour by hand.
- Spread the batter evenly in the pan and bake for 15 minutes. Turn the warm sponge onto a prepared towel, peel off parchment, and roll it up.
- Let the rolled cake cool briefly, then unroll and brush with espresso and rum if using.
- Prepare the mascarpone filling by whipping mascarpone, heavy cream, and sugar until smooth. Spread over the cooled sponge and re-roll tightly.
- Wrap in plastic and chill in the refrigerator for at least 2 hours before serving. Dust with cocoa powder before slicing.
Notes
Keep tools ready: jelly roll pan, parchment paper, mixer, and a tea towel dusted with powdered sugar.
- Prep Time: 30
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 18g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg