Tiramisu Rolls 12 Steps
Preheat oven to 160°C.
In a medium bowl, add the yolks, 20 grams sugar, neutral oil, milk, vanilla and mix well.
Sift the baking powder and cocoa powder into the yolk mixture, then fold evenly.
Beat egg whites with 70 grams of sugar until soft peaks are reached in a stand mixer or bowl with a handheld mixer. Fold 1/3 of the beaten egg whites into the yolk mixture.
Pour the mixture back into the remaining bowl of whites and fold evenly. Check that the oven has been started for at least 10 minutes.
Pour the dough into a 25 cm x 35 cm cake mould and spread evenly, make sure the mould is non-stick with wax paper.
Bake the cake for 15 minutes, monitor to make sure the cake is done by inserting a cake tester and making sure it comes out clean. When the cake is done, let the cake cool.
Mix mascarpone until soft. In another bowl, whip the whipping cream with the sugar.
Mix the mascarpone together with the whipped cream, divide evenly among two bowls.
Add coffee to one of the bowls and mix well.
Place the remaining bowl in the refrigerator to preserve. Evenly spread the coffee cream on top of the cooled down cake and roll up, store in the refrigerator for at least 2 hours so that the cake is hard enough to cut.
After 2 hours, take out the cake and spread the remaining cream on the surface according to your preference, cover with cocoa powder to make the cake more flavorful and enjoy.