Tiramisu Swiss Roll Recipe An ItalianBritish BakeOff

Instructions:

1. Line a 10x15 inch jelly roll pan with parchment paper, leaving an overhang.
2. Whisk egg yolks and sugar until pale and thick. Add vanilla.
3. In a separate bowl, whisk egg whites with salt until stiff peaks form.
4. Gently fold the yolk mixture into the egg whites.
5. Sift together flour, cocoa powder, and cornstarch. Gently fold into the egg mixture.
6. Spread the batter evenly in the prepared pan.
7. Bake at 350°F (175°C) for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
8. Immediately invert the cake onto a clean tea towel dusted with cocoa powder.
9. Carefully peel off the parchment paper.
10. Starting from one short end, roll the cake up tightly in the tea towel.
11. Let cool completely on a wire rack.
12. Combine hot water, espresso powder, and sugar in a small bowl. Stir until dissolved. Add coffee liqueur, if using.
13. In a chilled bowl, beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to over-beat.
14. Gently unroll the cooled cake.
15. Brush the cake evenly with the coffee syrup.
16. Spread the mascarpone cream filling evenly over the cake.
17. Carefully re-roll the cake tightly.
18. Wrap the Swiss roll tightly in plastic wrap and chill for at least 30 minutes.
19. Dust with cocoa powder before serving. Enjoy your Tiramisu Swiss Roll Recipe!