Almond Tiramisu Roll Cake
A delightful cake combining the rich flavors of coffee, almond liqueur, and mascarpone cheese, wrapped in a light sponge, perfect for gatherings or quiet afternoons.
Ingredients
For the Cake
- 4 large eggs These add structure and moisture to the cake.
- 1/2 cup granulated sugar Sweetness balances coffee bitterness and enhances almond flavor.
- 1/3 cup all-purpose flour Provides stability for the roll cake.
- 1/4 cup cornstarch Contributes to a fluffy texture.
- 1/2 teaspoon baking powder Helps the cake rise.
- 1/4 teaspoon salt Enhances sweetness and flavor.
For the Filling
- 1 cup mascarpone cheese Adds a rich, creamy texture.
- 1 cup heavy cream Whipped to create a luscious filling.
- 1/2 cup brewed coffee, cooled Infuses the cake with coffee flavor.
- 2 tablespoons almond liqueur Optional for added nuttiness.
- to taste almonds for garnish Adds texture and visual appeal.
Instructions
Preparation
- In a mixing bowl, beat the eggs and sugar until thick and pale.
- Sift together the flour, cornstarch, baking powder, and salt. Gently fold this dry mix into the egg mixture.
- Spread the batter evenly in the prepared pan and bake for 12 to 15 minutes.
- Invert the cake onto a clean kitchen towel dusted with powdered sugar. Roll the cake with the towel inside to cool.
Filling
- In a separate bowl, whip the heavy cream to soft peaks.
- In another bowl, combine mascarpone cheese, cooled coffee, and almond liqueur until smooth. Fold in the whipped cream.
- Unroll the cooled cake and spread the mascarpone mixture on top. Re-roll gently.
- Chill the rolled cake for at least 2 hours.
Serving
- Slice the cake and garnish with almond pieces if desired before serving.
Notes
Allowing the cake to chill enhances the flavors. For a chocolatey twist, fold in cocoa powder or replace some flour with cocoa.