Prepare to embark on a culinary journey that will transform your dessert experience! This gluten-free Tiramisu Cake Roll is not just a recipe—it's a magical fusion of classic Italian elegance and modern dietary needs. Imagine a delicate, coffee-infused sponge cake rolled with creamy mascarpone filling, promising to transport your taste buds to the charming streets of Italy, all while keeping your gluten sensitivities in mind. Whether you're a gluten-free foodie or a dessert enthusiast looking for something extraordinary, this recipe will revolutionize your sweet moments!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup gluten free all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brewed coffee, cooled
- 1/2 cup mascarpone cheese
- 1/4 cup heavy cream
- 1/4 cup cocoa powder
- Chocolate shavings for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a medium bowl, whisk together gluten free all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on high speed for 5-7 minutes until the mixture becomes pale, thick, and forms ribbons when the beater is lifted.
- Gently fold the dry flour mixture into the egg mixture using a spatula, being careful not to deflate the batter. Mix until just combined.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with a spatula to create an even layer.
- Bake in the preheated oven for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
- While the cake is still hot, dust a clean kitchen towel with cocoa powder. Carefully invert the cake onto the towel and remove the parchment paper.
- Starting from the short end, roll the cake with the towel, allowing it to cool completely in this rolled position. This helps prevent cracking.
- For the filling, whip mascarpone cheese, heavy cream, and 2 tablespoons of cooled brewed coffee until smooth and creamy.
- Once the cake is completely cooled, carefully unroll it. Brush the inside with remaining brewed coffee.
- Spread the mascarpone filling evenly over the cake, leaving a small border around the edges.
- Gently re-roll the cake without the towel, using the filling to help bind it together.
- Dust the outside of the cake roll with cocoa powder and sprinkle with chocolate shavings.
- Refrigerate for at least 1 hour to set. Slice and serve chilled.
Tips
- Egg Temperature Matters: Use room temperature eggs for maximum volume when beating. Cold eggs won't whip up as beautifully.
- Gentle Folding Technique: When incorporating dry ingredients, use a light hand to preserve the air bubbles. Overmixing can lead to a dense, tough cake.
- Cocoa Powder Dusting: Use a fine-mesh sieve for even, elegant cocoa powder coverage on both the towel and final cake.
- Cooling is Crucial: Rolling the cake while warm helps prevent cracking. The "memory" of the roll will help it stay together when you fill it later.
- Filling Consistency: Ensure your mascarpone filling is smooth but not runny. If it seems too thin, refrigerate for 15 minutes before spreading.
- Refrigeration Tip: Chilling the cake roll for at least an hour not only helps it set but intensifies the coffee and mascarpone flavors.
- Make Ahead: This dessert actually improves after a night in the refrigerator, making it perfect for dinner parties and advanced preparation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 6g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 110mg
