Temptation For Food

Coffee Roll Cake with Marsala Mascarpone Cream

Ingredients

5 eggs
¾ cup caster sugar
1 cup self-raising flour
90g butter, melted
2 tablespoons instant coffee
1 tablespoon hot water
½ teaspoon vanilla essence
1 tablespoon cocoa
1 tablespoon caster sugar (extra)
80g dark chocolate 70%, melted
Mint (optional)
Marsala Mascarpone Cream
120g mascarpone
300ml thickened cream
¼ cup icing sugar
2 teaspoons instant coffee
1 tablespoon hot water
30ml Marsala*

Method

Serves 10-12

  1. Preheat oven to 190°C (375°F). Grease and line the base and sides of a 25 x 30cm Swiss roll pan or baking tray with baking paper.
  2. Use an electric mixer beat eggs until creamy, gradually add caster sugar until mixture is thick and sugar is dissolved. Mix coffee and hot water and set aside. Fold in sifted flour then melted butter and coffee mixture. Pour into prepared pan and bake for 10–12 minutes or until skewer come out clean, remove from oven. Dust a large piece of baking paper with sifted cocoa and extra caster sugar. Turn the hot sponge out onto the sugared paper and remove the base baking paper. Using the paper as a guide, roll the sponge from a short end into a log and set aside to cool completely. Trim edge if needed to make a neat roll.
  3. Meanwhile for the Marsala mascarpone cream, using an electric mixer beat mascarpone, cream and icing sugar until soft peaks form. Dissolve coffee granules in hot water and mix in Marsala and fold into the cream.
  4. Unroll the sponge and spread half of the Marsala cream, leaving a 2cm boarder at the end. Roll sponge to enclose filling and cut 1- 2cm of each end to make a neat edge (if desired) and place on serving plate.Cover roll with remaining cream and place in the fridge to set while you make the chocolate curls.
  5. Melt chocolate in the microwave (make sure you don’t overheat it). Spread chocolate out thinly on a hard stone surface to set. Using a metal spatula roll up chocolate to make rolls and place on a tray lined with baking paper, chill in the fridge for 10 minutes or more before placing on top of the tiramisu roll. Cut into slices to serve and garnish with mint.

Chefs Notes

*Marsala is a rich fortified wine style, Boronia Marsala, it can be found in most wine stores.

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