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Strawberry Mascarpone Roll Tiramisu Cake With Soft Sponge Sheet

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This delightful Strawberry Mascarpone Roll Tiramisu Cake features a soft sponge sheet filled with creamy mascarpone and fresh strawberries. It’s a perfect dessert for any occasion, combining fruity sweetness with a rich, velvety texture.

Ingredients

Scale
  • 4 large eggs, separated
  • 100g (1/2 cup) granulated sugar
  • 1 teaspoon vanilla extract
  • 100g (3/4 cup) all-purpose flour
  • 1/2 teaspoon baking powder
  • A pinch of salt
  • 30ml (2 tablespoons) milk
  • 30g (2 tablespoons) unsalted butter, melted
  • 250g (8.8 oz) fresh strawberries, hulled and sliced
  • 30g (3 tablespoons) granulated sugar
  • 15ml (1 tablespoon) lemon juice
  • 250g (9 oz) mascarpone cheese, room temperature
  • 200ml (3/4 cup) heavy cream
  • 50g (1/4 cup) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons coffee or espresso, cooled
  • 1 tablespoon coffee liqueur (optional)
  • Cocoa powder for dusting
  • Extra sliced strawberries for decoration

Instructions

  1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent sticking.
  2. In a large bowl, mix the egg yolks with 100g sugar and 1 teaspoon vanilla extract until creamy and light (about 5 minutes).
  3. In a separate bowl, beat the egg whites until stiff peaks form. Ensure no yolk is left in the whites for the best volume (about 3-4 minutes).
  4. Sift the flour, baking powder, and a pinch of salt into the egg yolk mixture and fold gently. Then add the milk and melted butter and mix gently.
  5. Carefully fold the beaten egg whites into the batter to maintain the fluffiness. This should be done gently to preserve the structure.
  6. Spread the batter evenly on the prepared baking sheet and bake for about 10-12 minutes. The sponge is done when it springs back lightly when touched.
  7. Invert the sponge onto a clean kitchen towel and peel off the parchment paper. Allow it to cool completely.
  8. Prepare the strawberry filling by mixing the strawberries with 30g sugar and 15ml lemon juice and let sit for about 10 minutes to draw out the juices.
  9. In a bowl, combine mascarpone, heavy cream, 50g powdered sugar, 1 teaspoon vanilla extract, and the cooled coffee. Mix well, adding coffee liqueur if desired.
  10. Spread a layer of the mascarpone filling over the cooled sponge and evenly distribute the sugared strawberries on top.
  11. Using the kitchen towel, carefully roll the sponge into a log shape and wrap it in plastic wrap. Chill in the refrigerator for at least 2 hours.
  12. Remove the roll from the refrigerator, slice it, and dust with cocoa powder and decorate with extra strawberries.

Nutrition

Keywords: Make sure your bowl and beaters are grease-free when whipping egg whites for optimal volume. Let the sponge cool completely before rolling to prevent it from breaking.

Find it online: https://chefwatermelon.com/erdbeer-mascarpone-tiramisu-rolle-mit-zartem-biskuitteig/