Tiramisu Roulade

Here's a fun holiday take on a classic tiramisu.  It's the same great flavors, but is a smaller package for a smaller crowd and a classic holiday roll cake shape!

Tiramisu Roulade

Ingredients

”Ladyfingers”

• 4 eggs, room temperature, divided
• 1/2 cup sugar
• 1/4 tsp. cream of tartar
• 1/2 tsp. vanilla
• 1 cup flour
• powdered sugar, for sprinkling

• Mascarpone Filling

• 3 large egg yolks, at room temperature
• 1/4 cup granulated sugar
• 8 oz. mascarpone, softened
• 1/2 tsp. vanilla extract
• 1 cup heavy cream, cold

• Tiramisu Roulade

• 1 cup strong espresso or coffee (espresso preferred)
• 1/4 cup dark rum
• 2-3 Tbsp. cocoa powder

Serves 8 - 10  
Cook Time: 8 minutes

​"Ladyfingers"
Preheat the oven to 375 and line a large jelly roll pan with parchment paper, set aside (you need a large pan with a deep lip, it doesn't have to be a jelly roll pan, any baking sheet with high sides will do) .
Separate the eggs, placing the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment; whisk whites until foamy, add cream of tartar, and and whip until soft peaks form.  With the mixture running add 1/4 cup sugar 1 Tbsp. at a time; whisk until stiff peaks form; mixture will be stiff and a little glossy.  Transfer meringue into a bowl.
Now with the stand mixer, whip the egg yolks with the remaining sugar, until pale and fluffy, then beat in the vanilla.  Transfer from mixer to a large bowl.
Using a large spoon, gently fold the egg whites into the egg yolk mixture, folding in 1/3 of the mixture at a time.  Once the egg white mixture and yolk mixture are almost combined sift the flour over the batter.  Continue to gently fold until all of the flour is incorporated.  Spread batter onto prepared jelly roll pan.
Bake for 8 minutes, or until just beginning to darken around the edges.
Generously sprinkle "ladyfinger" with powdered sugar and lay clean towel over cake; quickly flip warm cake onto towel.  Remove jelly roll pan and sprinkle other side of warm cake with powdered sugar; gently roll cake up and set aside to cool - this will help cake roll bake up later.
Allow to cool fully before using; this large ladyfinger will be best if allowed to dry out for a day or two, but in a pinch you can make the entire tiramisu at the same same (it really is better if you let the "ladyfingers" dry out though).

Mascarpone Filling
 In a double boiler over medium-low heat, beat yolks with the sugar; whisk vigorously for 8-10 minutes until the mixture resembles lemon pudding.  Remove from heat and set aside to cool.
Meanwhile, whisk cream until stiff peaks form; transfer to bowl.  Then beat mascarpone on low until soft and smooth; add vanilla.  Beat egg yolk mixture into mascarpone mixture.  Transfer to large mixing bowl and gently fold in whipped cream in a few batches.

Tiramisu Roulade
​Carefully unroll the "ladyfinger" cake; spread about half the mascarpone mixture over the cake, sprinkle with cocoa.  Carefully roll up the cake again, you can use the towel to help transfer the cake to your serving platter.  Using a long cake tester or a chopstick, poke holes in the roulade, using a spoon "feed" your roulade with espresso (if you do this before you roll it up it will fall apart).  Allow your roulade to absorb as much espresso as possible. 
Spread remaining mascarpone mixture over roulade and sprinkle with remaining cocoa. Cover and refrigerate for at least 4 hours; overnight preferred.