Tiramisu Swiss Roll

Instructions

Prepare coffee and chocolate cream.

1. Place a saucepan with water and heat until it begins to steam, but never boil.
2. Put a heat resistant bowl over the saucepan and pour in the egg yolks and sugar.
3. Cook in a bain-marie, stirring constantly with the help of a whisk until the mixture reaches 149ºF/65ºC. You will notice that the yolks become whitish and thicken slightly.
4. Add the cocoa powder and mix with the whisk until it is completely integrated. Turn off the heat of the bain-marie, but keep the bowl on the saucepan.
5. In a saucepan, heat the cream together with the freshly brewed coffee, but do not bring to the boil.
6. Add chopped chocolate and the hot cream to the egg yolk mixture and mix with a whisk until smooth and homogeneous.
7. Pour the mixture into a glass bowl and let it cool to room temperature. Once it has cooled, refrigerate for 3 hours.

Finish preparing coffee and chocolate cream.

1. In the bowl of the KA add the butter and mix with the flat beater to soften it.
2. Switch to the whisk and beat for 3-4 minutes at medium speed.
3. Stop, remove the butter from the whisk and the sides, add a little of the chocolate mixture and beat. Start on the lowest speed and increase until you reach medium speed. You will notice that the mixture is brown and very creamy.
4. Continue adding, little by little, the chocolate mixture to the butter and beating very well after each addition.
5. Once all the chocolate is integrated, beat for 1-2 minutes at medium-high speed. You will notice that the texture of the cream is very smooth, creamy and airy.
6. Pour into a bowl, cover with plastic wrap and refrigerate for 15 minutes.

Prepare Swiss Roll.

Prepare yolk mixture for the sponge cake.

1. Pour sunflower oil to a frying pan and place over medium heat. Let it heat up, but do not let it smoke.
2. Once it has reached this point, add the flour and mix with a wooden spoon. Stir until both ingredients are fully integrated, resulting in a dense, crumbly, blond-coloured dough.
3. Pour into a glass bowl and leave to cool completely.
4. Once it has cooled, add the flour mixture into a large bowl. Pour in the milk and mix with a whisk.
5. Incorporate the egg yolks and mix again, to achieve a smoother texture.
6. Add the pinch of salt together with the baking powder and the vanilla, mix again until homogenised.
7. Set aside.

Prepare meringue for the sponge cake.

1. Line a 25 x 38 x 2.5 cm rectangular baking tray with baking paper and set aside.
2. In the bowl of the KitchenAid, add the egg whites and begin to whip.
3. Once they start to foam, add 1/3 of the total sugar. Start increasing the speed progressively until you reach medium-high speed.
4. Add the rest of the sugar in two more batches.
5. Whip the egg whites until soft peaks are achieved, we are not looking for stiff peaks.

Mix the egg yolk mixture with the meringue.

1. Start adding the meringue, in batches and with gentle, enveloping movements. In my case I have used a whisk, it is very easy for both mixtures to integrate well if we work the dough gently and without stirring hard.

Pour into the mould and bake.

1. Preheat the oven to 355ºF/180ºC with heat up and down. Remember to preheat it before starting to make the sponge cake.
2. Pour the mixture into the baking tray and smooth the surface with a spatula or scraper.
3. Place in the oven at medium heat and bake for 15 minutes.
4. Remove from the oven, unmould and leave to cool on a wire rack.

Prepare sponge cake for rolling.

1. Carefully remove the baking paper.
2. Cut the sides to obtain a clean cut.
3. This time, roll the sponge cake on the narrower side, so as to obtain a thicker roll. Cover the surface with the coffee and chocolate cream, making sure to place more of it at one end. Remember that it should be on one of the sides with less width.
4. Carefully roll it up on itself. Once it is rolled, stretch the paper and adjust.
5. Cover with plastic wrap and refrigerate for 2-3 hours or until the next day.

Assemble Tiramisu rolls.

1. Using a serrated knife, cut the ends of the roll to achieve a clean finish.
2. Divide the roll into three equal portions. If desired, we can cut narrower portions. To achieve a clean cut, we saw to one side, remove the knife, clean it and cut again sliding only to one side. In this way we avoid moving the filling and staining the cake.
3. Brush the outside of the cake with cocoa powder. If we use a pastry brush, we will avoid using an excess of cocoa powder. In addition, it will help it to adhere smoothly.
4. Refrigerate while preparing mascarpone cream.

Prepare mascarpone cream.

• Cream must be cold 24 hours before used it.
• The bowl in which we are going to make whipped cream must be cold (recommended).

1. Pour heavy cream along with mascarpone cheese and icing sugar into a bowl and whisk with an electric mixer into low speed.
2. Increase speed gradually but without reaches high one. Ideally use medium speed.
3. Before finish to beat the cream, add vanilla extract and whisk until get a perfect whipping cream. Be sure not to over-beat, otherwise cream will become lumpy and butter-like.
4. Transfer to a piping bag with 6B Wilton nozzle and BS 118.
5. Place in the fridge until used it.

Decorate.

1. Make a cut in the upper part of the sponge cake reaching only half of the piece. Our purpose is to create a kind of sandwich that does not separate.
2. Pipe a line of mascarpone cream on the inside and then a curled one.
3. Sprinkle with cocoa powder, decorate with caramelized cocoa nibs, chocolate leaves and gold leaf.
4. Serve.
   

Notes

• If we don't have a baking tray with the dimensions that I detail, we can pipe the batter on a tray to give it shape and bake it. In this post you can see how to do it.
• The sponge cake is very elastic, so it is not necessary to roll it while hot to prevent it from cracking.
• Do not omit the step of cooking the flour with the oil, thanks to this process we obtain a sponge cake with these characteristics.
• If we exceed the baking time in the oven, we run the risk of drying out the sponge cake. This will not only affect the texture, but will also result in a dry product that will crack easily when rolled.
• The size of the tray or the thickness of the sponge cake, if we pipe it, will directly influence the final baking time.
• Coffee and chocolate cream needs a long process of preparation, plus hours of rest to cool and acquire the desired consistency. If you wish, you can make the cream before the sponge cakes and thus speed up the process.
• It is important to use a good coffee for the result to be adequate. A quality coffee will provide a lot of aroma and flavor, even incorporating only 20 g as in this preparation. On the contrary, if we use a soluble coffee for example, it is very possible that we will need to enhance the flavor with artificial aromas to achieve a creamy coffee flavor and aroma.
• Coffee and chocolate cream loses its firmness as soon as it reaches 70º-71ºF/21º-22ºC, so we will have to refrigerate the cake in several moments to be able to work without problems.
• Decoration is entirely optional, we can omit some of the elements if we wish.
• Tiramisu rolls can be kept refrigerated for 2 days if they contain mascarpone cream or we can wrap them individually in film and keep them refrigerated (and wrapped in film) for 4-5 days.

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• Black Chocolate
• Breakfast
• Coffee
• Mascarpone cheese
• Vanilla