Description
A sophisticated twist on the classic Italian tiramisu, this Almond Tiramisu Roll Cake features a tender sponge rolled with creamy mascarpone filling, infused with coffee and almond for a stunning dessert centerpiece.
Ingredients
Scale
- 4 large eggs
- 2/3 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 8 ounces mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup brewed coffee, cooled
- 2 tablespoons cocoa powder
- 1/4 cup toasted almonds, finely chopped
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- Beat eggs and sugar until pale and thick. Sift flour and salt, fold gently into egg mixture.
- Spread batter evenly in pan. Bake for 10–12 minutes until golden and springy.
- While warm, roll sponge with parchment from short side. Let cool rolled.
- Whip mascarpone with powdered sugar, vanilla, almond extract, and whipped cream until smooth.
- Unroll sponge, brush lightly with coffee, spread filling evenly, then re-roll.
- Dust with cocoa powder, garnish with chopped almonds, and chill for 2 hours before slicing.
Notes
- Roll sponge while warm to avoid cracks.
- Do not oversoak with coffee to prevent sogginess.
- Chill cake before slicing for neat spirals.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg