TIRAMISU ROLL CAKE RECIPES

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TIRAMISU CAKE RECIPE - BBC FOOD



Tiramisu cake recipe - BBC Food image

Like Mary Berry herself, this version of tiramisu is elegant, generous and very sweet. Equipment and preparation: You will need a 38x25cm/15x10in Swiss roll tin, a 18cm/7in square tin and a cook's thermometer.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 9

Number Of Ingredients 13

a little softened butter, for greasing
4 large free-range eggs
100g/3½oz caster sugar
100g/3½oz self-raising flour
1 tbsp instant coffee granules
150ml/5½fl oz boiling water
100ml/3½fl oz brandy
3 x 250g/9oz tubs full-fat mascarpone cheese
300ml/10½fl oz double cream
3 tbsp icing sugar, sifted
65g/2¼oz dark chocolate (36% cocoa solids), grated
100g/3½oz dark chocolate, (70% cocoa solids), finely chopped
2 tbsp cocoa powder

Steps:

  • Preheat the oven to 180C/160C(fan)/350F/Gas 4. Grease a 35x25cm/14x10in Swiss roll tin and line with baking parchment.
  • For the sponge, place the eggs and sugar in a large bowl and, using an electric hand-held mixer, whisk together for about five minutes, or until the mixture is very pale and thick. The mixture should leave a light trail on the surface when the whisk is lifted.
  • Sift over the flour and fold in gently using a metal spoon or spatula, taking care not to over mix.
  • Pour the mixture into the prepared cake tin and tilt the tin to level the surface.
  • Bake for 20 minutes, or until risen, golden-brown and springy to the touch. Cool in the tin for five minutes then turn out onto a wire rack and leave to cool completely.
  • For the filling, dissolve the coffee in the boiling water and add the brandy. Set aside to cool.
  • When the sponge is cold, carefully slice the cake in half horizontally, so you have two thin sponges of equal depth.
  • Using the loose base of a square cake tin as a guide, cut two 18cm/7in squares from each sponge. Discard the sponge trimmings (or keep for cake pops or a sneaky single-serving trifle).
  • Line the base and sides of the square tin with long rectangles of baking parchment; there should be plenty of excess parchment which you can use to help lift the cake from the tin later.
  • Place the mascarpone cheese in a large bowl and beat until smooth. Gradually beat in the cream and icing sugar to make a creamy, spreadable frosting.
  • Place one layer of sponge in the base of the lined cake tin. Spoon over one-quarter of the coffee brandy mixture. Then spread one-quarter of the mascarpone frosting over the soaked sponge. Scatter over one-third of the grated chocolate.
  • Place the second sponge on top, spoon over another quarter of the coffee mixture then spread another quarter of the frosting over the soaked sponge. Scatter over another one third of the grated chocolate. Repeat with the third sponge and another one-quarter of the coffee mixture and frosting and the remaining grated chocolate.
  • Place the fourth sponge on top and spoon over the remaining coffee mixture. Using a palette knife spread a very thin layer of the remaining frosting over the top of the cake – this is called a ‘crumb coat’ and will seal in any loose crumbs of sponge.
  • Wipe the palette knife and spread the rest of the frosting in a thicker layer over the cake. Chill for at least one hour in the fridge before turning out.
  • While the cake is chilling, melt half of the chopped chocolate in a small bowl set over a pan of gently simmering water. (Do not let the bottom of the bowl touch the water.) Gently stir the chocolate until it reaches a melting temperature of 53C/127F.
  • Remove the bowl from the heat and add the remaining half of chopped chocolate and continuing stirring gently until the chocolate cools to 31C/88F or lower and is thick enough to pipe.
  • Place a sheet of baking parchment on the work surface. Use another sheet to make a paper piping bag.
  • Spoon the melted chocolate into the paper piping bag. Snip off the end and pipe decorative shapes onto the baking parchment. Leave to set until required.
  • Dust the chilled tiramisu cake with the cocoa powder before turning out onto a serving plate, using the parchment paper to help lift out of the tin. Decorate with the chocolate shapes.

PUMPKIN CAKE ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pumpkin Cake Roll Recipe: How to Make It - Taste of Home image

This dessert is delicious, especially if you love cream cheese and pumpkin the way I do. —Elizabeth Montgomery, Allston, Massachusetts

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 10 servings.

Number Of Ingredients 16

3 large eggs, room temperature
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup finely chopped walnuts
CREAM CHEESE FILLING:
6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
Additional confectioners' sugar

Steps:

  • In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture. , Grease a 15x10x1-in. baking pan and line with parchment. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375° for 15 minutes or until cake springs back when lightly touched. , Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool. , Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar.

Nutrition Facts : Calories 365 calories, FatContent 20g fat (8g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 279mg sodium, CarbohydrateContent 44g carbohydrate (33g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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