Chocolate, coffee, and mascarpone cream roll

Chocolate, coffee and mascarpone cream roll

Do you dream of a dessert that combines the intense flavors of coffee, chocolate, and a fine mascarpone cream? The chocolate, coffee, and mascarpone cream roll is the perfect choice. This delicious recipe revives the memories of Tiramisù, but with a unique twist that makes it truly special. Whether you want to impress guests at a party or simply treat your family, this recipe is simple, quick, and, most importantly, tasty!

Preparation time: 20 minutes
Baking time: 12 minutes
Total time: 2 hours (including cooling time)
Number of servings: 8

Necessary ingredients:

For the sponge:
- 5 eggs (preferably at room temperature)
- 1 cup of sugar (about 200 g)
- 1 cup of flour (about 120 g)
- 5 tablespoons of oil (preferably sunflower or olive)
- A pinch of salt
- 2 tablespoons of cocoa (for a more intense flavor, use high-quality cocoa)
- 1 teaspoon of baking powder

For the cream:
- 2 egg yolks (preferably fresh)
- 250 g mascarpone (make sure it is at room temperature for easy mixing)
- 200 ml liquid cream (keep it cold for a well-beaten foam)
- 2 tablespoons of coffee liqueur (optional, but recommended for extra flavor)
- 75 g sugar (you can adjust according to your preferences)
- 1 sachet of vanilla sugar (or you can use vanilla extract)

Other ingredients:
- 100 ml strong coffee (you can use espresso for a stronger flavor)
- 50 ml milk (to dilute the coffee, if desired)
- 50 g dark chocolate (melted, to add a delicious layer)
- Candies for decoration (or cocoa, as preferred)

Preparation:

Step 1: Preparing the cream

1. In a heatproof bowl, add the egg yolks, sugar, and coffee liqueur. Place the bowl over a double boiler (ensuring the water does not touch the bottom of the bowl) and start mixing on low speed.
2. Continue mixing until the mixture thickens and lightens in color. This process may take a few minutes.
3. Once the cream has thickened, set it aside to cool.
4. In another bowl, whip the liquid cream until fluffy, then add the mascarpone and vanilla sugar. Gently mix until combined.
5. Add the cooled egg yolk cream and carefully fold using a spatula to retain the air in the whipped cream. Place the cream in the fridge to firm up.

Step 2: Preparing the sponge

1. Preheat the oven to 180°C. Prepare a baking tray (about 30x40 cm) and line it with parchment paper.
2. Separate the egg whites from the yolks. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form (like for meringue).
3. In another bowl, beat the yolks with the sugar until light in color. Add the oil and mix well.
4. Sift the flour, cocoa, and baking powder, then incorporate them into the yolk mixture. Gently mix, being careful not to deflate the batter.
5. Add the beaten egg whites in three stages, folding gently from top to bottom.
6. Pour the mixture into the prepared tray and level it. Bake for 10-12 minutes or until the sponge is firm to the touch.
7. After removing it from the oven, sprinkle a little granulated sugar on the surface of the sponge to prevent sticking. Turn the sponge onto a clean kitchen towel, remove the parchment paper, and roll it up with the towel. Let it cool completely.

Step 3: Assembling the roll

1. Mix the coffee with the milk and let it cool slightly.
2. Once the sponge has cooled, carefully unroll it. Using a brush, lightly soak the sponge with the coffee mixture, being careful not to make it too wet.
3. Spread the mascarpone cream over the entire surface of the sponge, reserving two tablespoons for decoration.
4. Melt the chocolate over a double boiler and let it cool slightly, then pour it over the mascarpone cream.
5. Roll the sponge up with the help of the towel, forming a roll. Make sure it is tight, but not too tight, to avoid breaking it.
6. Spread the reserved cream over the roll and decorate with candies or cocoa, as preferred.
7. Refrigerate the roll for a few hours, ideally overnight, to allow the flavors to meld.

My tip: If you want to add an extra flavor, you can replace the coffee liqueur with vanilla syrup or even a drop of almond extract. These variations can bring a personal touch to your dish.

Calories and nutritional benefits:
A serving of this roll contains approximately 350-400 calories, depending on the ingredients used. Dark chocolate is rich in antioxidants, and mascarpone provides a generous amount of calcium and protein. Consumed in moderation, this roll can be part of a balanced lifestyle.

Frequently asked questions:

1. Can I replace the mascarpone?
Yes, you can use cottage cheese or a combination of ricotta and sour cream, but the taste will be different.

2. How can I make the roll less sweet?
You can reduce the amount of sugar in the sponge or the cream. Also, choose dark chocolate with a higher cocoa percentage.

3. Is it possible to use decaffeinated coffee?
Of course! Decaffeinated coffee works perfectly in this recipe while still retaining the flavor.

Serving:
The chocolate, coffee, and mascarpone cream roll is perfect alongside a cup of coffee or a glass of sweet wine. Give it an elegant touch by adding some fresh berries or a caramel sauce on the plate.

Remember, cooking is an art, and every recipe is an opportunity to express yourself creatively! I encourage you to experiment with ingredients and bring a personal touch to this delicious chocolate, coffee, and mascarpone cream roll. Enjoy!