Tiramisu Swiss roll

This tiramisu Swiss roll tastes exactly like the famous Italian dessert—the only difference is the way it is served. A light coffee sponge roll filled with a creamy mascarpone and whipped cream filling. Not overly sweet, delicately coffee-flavoured, moist and melting in your mouth… utterly addictive! One of its greatest advantages is also how quickly it comes together—see for yourself!

Ingredients for the coffee sponge:

• 3 large eggs
• a pinch of salt
• 50 g caster sugar
• 3½ tablespoons plain flour
• 2 tablespoons potato starch
• 1 tablespoon instant coffee powder
• ¼ teaspoon baking powder

All ingredients should be at room temperature.

Place the egg whites and salt into the bowl of a stand mixer and whisk until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking constantly. Add the egg yolks one at a time, continuing to whisk. Sift the flour, potato starch, instant coffee powder and baking powder directly over the whipped egg mixture. Fold in very gently until combined.

Grease and line a 33 × 26 cm baking tin with baking parchment. Pour in the sponge mixture and spread evenly with a spatula. Bake at 190°C for approximately 8 minutes.

Meanwhile, dust a clean linen tea towel with icing sugar (or vanilla sugar). Turn the hot sponge out onto the prepared towel, placing it upside down so the top of the sponge touches the towel. Immediately peel away the baking parchment. Quickly roll the sponge up together with the towel, starting from the longer side, and leave to cool completely. This step must be done while the sponge is still warm; a cooled sponge may crack during rolling.

Ingredients for the tiramisu cream:

• 250 g mascarpone
• 120 ml double cream
• 2 tablespoons coffee liqueur
• 1 teaspoon instant coffee powder
• 2 tablespoons icing sugar

All ingredients for the cream should be well chilled.

Place all the cream ingredients into the bowl of a stand mixer (yes, all at once) and whip until a fairly thick cream forms and the whisk leaves visible trails in the mixture. Carefully unroll the cooled sponge. Spread the cream evenly over the surface, then roll the sponge back up tightly. Transfer to the refrigerator for several hours to chill thoroughly.

Before serving, dust generously with icing sugar. Slice diagonally for serving.

Store the tiramisu Swiss roll in the refrigerator.

Enjoy!