So; we’ve done this recipe before as a simple chocolate roulade, and it’s a staple one in my house as everyone loves it. With the perfect amount of light chocolatiness in the sponge, whipped fresh cream and numerous additions to jazz it up, it is pretty quick to make and can be a bit of a last minute dessert if needed. I was tasked with a coffee related recipe, and so thought I’d combine two popular desserts into one, hence our Tiramisu chocolate roulade. We use mascarpone cheese in this recipe as due to it’s high fat content, it has a rich and creamy flavour, enhanced by the coffee. Alcohol wise, to be fair, I use what I have in; brandy, grand marnier, dark rum, but a more traditional recipe may say to use marsala wine or brandy; I would say don’t get too hung up on it.
MAKES 1 ROULADE // TIME: 1 HOUR // EASY
Tiramisu Chocolate Roulade Ingredients:
- 175g Dark Chocolate
- 175g Caster Sugar
- 6 Large Eggs, Separated
- 2 tbsp Cocoa Powder, Sifted
- 1 tbsp Instant Coffee
- 100ml Boiling Water
- 100ml Brandy/Rum etc
- 3 x 250g Tubs Full-Fat Mascarpone Cheese
- 300ml/10½fl oz Double Cream
- Icing Sugar, Sifted
Tiramisu Chocolate Roulade Method:
- Preheat the oven to 180C/fan 160C/gas 4. Lightly grease a 33cm x 23cm Swiss roll tin and line with non-stick baking parchment, pushing it into the corners.
- Prepare the filling by dissolving the coffee in the boiling water and adding the alcohol. Leave to cool.
- Chop the chocolate into small pieces, place into a heatproof bowl and pop in the microwave. Heat in short bursts of 20 seconds, stirring in between until melted, and leave to cool ever so slightly.
- Whisk the sugar and egg yolks in a large bowl until light and creamy, and leaves a ribbon like trail when you lift out the whisk. Add the cooled chocolate, and stir until evenly blended.
- In a separate bowl, whisk the egg whites until stiff, and stir a large spoonful of the egg whites into the chocolate mixture. Mix gently, then fold in the remaining egg whites and the sieved cocoa powder. Spread evenly in the prepared tin. Bake in the pre-heated oven for about 20 minutes until firm.
- Remove the cake from the oven, leave in the tin, cover with a dry tea towel and leave until cooled.
- Dust a large piece of greaseproof paper with sifted icing sugar. Turn out the roulade and peel off the paper.
- Spoon over the coffee mixture, so it soaks into the sponge.
- Put the mascarpone cheese in a large bowl and beat until smooth. Add the cream and icing sugar, and continue to beat until you have a creamy, spreadable frosting.
- Spread over the marscapone cheese mix evenly, and then using the edges of the grease proof paper, roll the roulade so it is one large swiss roll. Trim off the ends, and decorate to serve.