Tiramisu Swiss Roll

I like coffee, I like cake and I like creamy desserts. If this sounds good to you, you have got to make this!! The cake has mere 5 ingredients and takes less than 15 minutes to make and bake!!!

If you love tiramisus as much as I do, you are going to adore this delicious not too sweet swiss roll too!!!

INGREDIENTS:

Cake:

1 cup + 2 T (135 g) All purpose flour+ 2 T (15 g) for rolling

1/4+1/4 cup (100 g) Caster sugar

4 Eggs, separated

1-1/2 t Baking Powder

2 t Vanilla essence

Filling:

1/4 cup (30 g) Cream cheese, room temperature

1/4 cup (85 g) Heavy whipping cream, cold

1 T Icing sugar

2 T Espresso (or coffee) powder

2 T Water

White chocolate topping:

1/4 cup (85 g) Heavy whipping cream, cold

1/4 cup (50 g) White chocolate, chopped

1 T Espresso powder

INSTRUCTIONS:

For the cake:

1. Preheat the oven to 350°F (177°C). Spray a 12x17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper and spray or grease the parchment paper too. (We want the cake to stick as less as possible)

2. Using a hand mixer or a stand mixer fitted with whisk attachment, whip the egg whites while gradually adding 1/4 cup of sugar till it reaches medium peaks and becomes glossy. Next, in another bowl, whip the egg yolks along with 1/4 cup of sugar till it becomes pale and fluffy

3. Fold in the egg yolk mixture in the egg white mixture gently and add the vanilla extract. Sift in the flour and baking powder in the egg-sugar mixture and gently fold using a spatula to retain as much air in the batter as possible.

4. Pour the batter in the prepared tin and bake the cake for 10-12 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake.

5. As the cake bakes, place a thin kitchen towel flat on the counter. Sprinkle with a light coating of flour. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, slowly and gently roll the cake up with the parchment/towel. The cake will be warm. Allow the cake to cool completely rolled up in the towel. Place in the refrigerator to speed it up, about 2-3 hours.

For the filling:

1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, cream cheese, sugar, and espresso powder on medium-high speed until medium to stiff peaks form, about 2-3 minutes.

2. Slowly and gently unroll the cake. Heat 1 T espresso in the water and mix well. Next using a pastry brush or a spoon, apply this concoction to the inner layer of the cake.

3. Then spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.

For the topping:

1. Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. Pour it over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.

2. Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before dusting it with espresso on top and before slicing and serving.

3. Cover leftover cake and store in the refrigerator for up to 3 days

Enjoy<3