Cake

Tiramisu Swiss Roll Cake

Tiramisu Swiss Roll Cake-37

Holidays mean more time to do things you love. That could mean finally watching the latest season of Homeland, seeing friends and family and, in my case, cooking! I spent the last week holed up in my room at uni with the flu, revising for impending pre-xmas exams. I hadn’t been food shopping in 1 1/2 weeks and was living on pretty much whatever I could throw together and put onto a piece of bread. It was not a pretty sight. But now I’m back home! To my fam, a kitchen with BIG WINDOWS (hello, Natural Light!!) and more than 2 saucepans. It’s great.

Tiramisu Swiss Roll Cake-4

I’m so lucky that my family loves to cook because it means we have such a hub of a kitchen in our home. It’s especially lovely at Christmas time becuase we all chip in and cook together at once. As we are so food-focused we split Christmas into 2 days of eating – one special, home-cooked meal on Christmas eve and then a second on Christmas day. I’m in charge of dessert on both days obviously. 

We don’t really ever have traditional ‘Christmas pudding’ and my mum has always let me make whatever crazy thing I want. One year I recreated Pierre Hermé’s Plaisir Sucré for 10 of us (that was a v intense day). Other years I’ve made easier things like tiramisu, which one of my cousins always requests. So when Lurpak set me a challenge to ‘#takeonchristmas’ by reinventing a classic Christmas dish, I was already ahead of the game.

Tiramisu Swiss Roll Cake-6

Tiramisu Swiss Roll Cake-8

I start thinking about xmas desserts in like October so my phone already had a note of bulleted ideas written down haha. In the end this tiramisu yule log won because, of course, my cousin requested tiramisu again. Instead of being boring and making the same old recipe, I combined it with one of my other favourite Christmassy desserts, a yule log (or ‘Buche de Noel’). They’re perfect parters because tiramisu is half made up of sponge fingers which are very similar to the vanilla genoise used in a yule log.

Tiramisu Swiss Roll Cake-3

Tiramisu Swiss Roll Cake-21

Although there are multiple components here to make and put together – cake, coffee, filling, glaze – it’s not super challenging but is very impressive once assembled! It’s also one of those things you can make entirely the night before and leave in the fridge until needed. In fact, it gets better if you let it sit for a while as the cake gets more and more infused by that boozy mascarpone filling.

Saying all that, I hope it’s encouraged you to take on the challenge yourself by making this cake or even inspired you to reinvent a classic dish in your own way! If you do happen to bake this cake and instagram it, make sure you tag me, @izyhossack, and use the hashtag #topwithcinnamon so I can see it 🙂 Haaappy baking!!!

Tiramisu Swiss Roll Cake-30

Tiramisu Swiss Roll Cake-40

 

Tiramisu Swiss Roll Cake

Yield: 6 -8

Ingredients

  • 1 x recipe for Vanilla Sponge Cake, (recipe below)

For the filling:

  • 150 ml double cream
  • 130 g mascarpone cheese
  • 75 ml Marsala wine
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract

For the coffee soak:

  • 100 ml boiling water
  • 1 tbsp instant coffee
  • 75 ml Marsala wine

For the glaze:

  • 30 g unsalted Lurpak butter
  • 150 ml double cream
  • 100 g dark chocolate, (70% cocoa solids), broken into small chunks
  • 1 tbsp golden syrup or light, , runny honey
  • 1 tbsp milk

To decorate:

  • white chocolate, , shaved into curls with a peeler
  • cocoa nibs

Instructions

  1. Prepare the vanilla sponge cake according to the recipe below.

Make the filling:

  1. Pour the double cream into a large bowl and whisk until thickened. Add the mascarpone and stir that in until smooth. Pour in the Marsala, icing sugar and vanilla. Stir vigorously until the mixture is smooth and keep whisking until it thickens up again. Chill until needed later.

Make the coffee soak:

  1. In a medium bowl combine the boiling water, instant coffee and Marsala. Stir until the coffee has completely dissolved.
  2. Unroll the cooled cake and brush all over with the coffee mixture using a pastry brush. Use ALL of the mixture. Spread the filling mixture over the surface of the cake stopping just short of the edges. Roll the cake up again (starting at the short edge as you did before). Transfer to a wire rack and chill while you make the glaze.

For the glaze:

  1. Place the butter, cream and chocolate into a small saucepan over a low heat. Stir gently and constantly until the chocolate has melted. Take off the heat and stir in the golden syrup and milk.
  2. Remove the cake from the fridge, still on the rack, and set it over a baking tray. Pour the glaze all over the cake, coaxing it with a spoon if needed, so that it covers everything.
  3. Leave to cool for a few minutes then use a metal spatula and your hands to transfer the cake to a serving platter. Decorate with shaved white chocolate and cocoa nibs. Chill for at least 30 minutes and up to 2 days before serving

Vanilla Sponge Cake

Yield: serves 8

Ingredients

  • 5 large eggs, , separated
  • 100 g granulated sugar
  • 1 tsp vanilla extract
  • 75 g unsalted Lurpak butter, , melted and cooled to room temp.
  • 100 g plain flour
  • 25 g cornflour, (corn starch)
  • icing sugar, , for dusting + rolling

Instructions

  1. Preheat your oven to 180 C (350 F). Grease and line a 40cm x 30cm rimmed cookie tray with baking paper.
  2. Place the egg whites into a large, clean bowl and the yolks into a medium bowl.
  3. Whisk the egg whites using electric beaters until you get soft peaks. Gradually whisk in 50g of the sugar until the mixture turns stiff and glossy.
  4. Gradually whisk the remaining 50g of sugar into the yolks using the electric beaters until pale and thick.
  5. Pour the yolk mixture plus the vanilla into the whipped whites and whisk in with the electric beaters just until combined.
  6. Mix some of the beaten egg mixture into the melted butter, then pour this mixture back into the large bowl. Sift the flour and cornflour into the large bowl too. Fold everything together gently using a spatula until just combined.
  7. Pour onto the prepared cookie tray and spread out over the whole tray in an even layer. Bake for 15 minutes - the cake should be evenly golden and crisp at the edges.
  8. Flip the hot cake out onto a clean kitchen towel which has been dusted with icing sugar. Peel off the baking paper and dust the whole cake with more icing sugar. Trim all the edges of the cake so it's a ~28cm square (now eat those edge trimmings!!). Starting at the short edge, *tightly* roll the hot cake up with the towel (so the towel is literally rolled in between the cake layers, not just around the outside). Leave the cake to cool completely.

Notes

- recipe slightly adapted from The Cake Bible by Rose Levy Berenbaum

 

Thanks so much to Lurpak for sponsoring this post! For more recipes and ideas head to lurpak.com.

You Might Also Like

  • sundiegoeats December 21, 2015 at 5:33 pm

    I love this. Solves my problem of there always being an off ratio of mascarpone cream to lady fingers in the tiramisu 🙂 At the end I’m always stealing the ends of lady finger bits meant for other people’s slices of tiramisu with some masterful spooning around…oops.

  • Emily December 21, 2015 at 6:42 pm

    Just love and adore. You are so creative! Just when I thought tiramisu already perfect as is 🙂

  • Caz December 21, 2015 at 7:48 pm

    This sounds like the perfect combination – i’m definitely saving this recipe to make over Christmas!

    Caz | thisiscaz

  • rosieposie161 December 21, 2015 at 8:20 pm

    Amazing idea! 🙂

  • Madeline December 22, 2015 at 3:49 am

    Your Christmas sounds so lovely! I also love how this time of year allows for more cooking and obviously eating. I’m trying to figure out what to contribute to our family meal and this looks like such a creative idea!

  • Jane December 22, 2015 at 6:52 am

    This sounds really nice. Do you think I could sub some sort of syrup (I think I have hazelnut) for the alcohol?

    • Izy December 22, 2015 at 6:54 am

      Yeah, I’m sure that would work! (And hazelnut would be great with the flavours here) 🙂

  • Camilla December 22, 2015 at 6:54 am

    Two of my favourite desserts in ONE. Legend! Merry Christmas to you and your gorgeous family lovely xxx

  • Theodora December 22, 2015 at 7:37 am

    Delicious! Photos stunning as always. Happy holidays Izzy!

  • Katie December 22, 2015 at 4:31 pm

    This cake looks incredible! I love the twist on a classic holiday dessert.
    Also, may I ask where you bought your rings/bracelet? They are absolutely lovely 🙂

    • Izy December 22, 2015 at 4:52 pm

      Thank you! Some of my rings + the arrow bangle are from Jessica De Carlo jewelry in New York (I got them at her stand in the flea market in Williamsburg). The mink bone bangle is from etsy . The other rings and bangle are just from craft fairs or little shops I’ve been to in London 🙂

  • Matea December 23, 2015 at 7:56 pm

    I hope you did well on your finals! I know I’m glad mine are over and now I can get back to baking 🙂

  • Frances Auty January 2, 2016 at 8:06 am

    This recipe is the bomb. I loved it! It’s perfect for a smart dinner dessert or a buffet at a party. I’ll definitely be making it again.

  • Clicklist #11: The Vaguely Festive Edition – A Scatter of Thoughts July 24, 2016 at 3:23 pm

    […] Tiramisu Swiss Roll. Again, this sounds like cake heaven. […]

  • Bonfire Roulade | Frances Auty Bakes November 4, 2016 at 5:01 pm

    […] made a version of this last Hogmanay, and it was a dream dessert. It was Tiramisu Swiss Roll Cake by Izy Hossack at Top With […]

  • Dolce Vita August 16, 2017 at 5:39 am

    This cake is absolutely amazing, what a showstopper! I can’t stop looking at these pictures and wishing I had a big slice right now just for myself.
    xo

  •   powered by chloédigital