Chocolate Tiramisu Swiss Roll

This chocolate tiramisu Swiss Roll is the best of two classic desserts all rolled into one. Chocolate sponge is wrapped up around a silky tiramisu filling. Make this for a special occasion!

INGREDIENTS:
Tiramisu Filling

• 3 Egg Yolks
• 2 Tbsp Marsala Wine (or Dark Rum)
• 1/4 cup Sugar
• 8 ounces Mascarpone Cheese
• 3/4 cup Heavy Whipping Cream

Chocolate Swiss Roll

• Nonstick Spray
• ¼ cup Unsweetened cocoa powder, plus more for dusting
• Powdered sugar (for dusting)
• ¼ cup Flour
• 4 ounces Bittersweet or Semi-Sweet Chocolate, coarsely chopped
• 2 Tbsp Vegetable oil
• ½ tsp Vanilla extract
• 1 1/2 tsp Rum Extract
• 6 Eggs, room temperature, separated
• ½ tsp Salt
• ⅔ cup Sugar

DIRECTIONS:
TIRAMISU FILLING

1. Create a double boiler with a small sauce pan, filled with 1 inch of water brought to a boil, and a stainless steel mixing bowl. With a handheld mixer, whisk egg yolks, Marsala wine (or rum), and sugar in the bowl until tripled in volume, 5 to 8 minutes. The mixture should reach at least 165 degrees to cook the egg.
2. Remove the bowl from heat then beat in mascarpone cheese until just combined.
3. With the handheld mixer, whip the heavy cream in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture, then the remaining half just until fully incorporated (the whipped cream will deflate a little). Cover and let the mixture chill in the fridge for at least 4 hours, or overnight to set for filling the roll.

CHOCOLATE SWISS ROLL

1. Preheat oven to 375 degrees. Spray an 18×13 inch rimmed baking sheet with non stick spray. Line the pan with parchment paper, with the edges hanging over slightly. Spray the parchment one more time.
2. On a large, clean tea or kitchen towel, laid on the counter, sprinkle it with equal parts powdered sugar and cocoa powder – about 1 tablespoon each – with a fine mesh sieve or strainer.
3. In a small bowl, sift together the remaining 1/4 cup cocoa powder and flour. In a microwave safe bowl, heat the chocolate, vegetable oil, and vanilla and rum extract in 15 second increments, stirring in between until the chocolate has melted. Set it aside to cool slightly.
4. With a handheld mixer on high, beat the egg whites and salt until stiff peaks form, slowly adding in the 1/3 cup of sugar. Clean the beaters after.
5. Next, beat together the egg yolks and remaining sugar until the yolks have become pale and fluffy yellow and doubled in size. Mix in the cooled chocolate mixture until no streaks remain. Stir to ensure it’s completely incorporated.
6. Fold the chocolate mixture and the egg white meringue together, with just a couple streaks remaining. Fol in the dry ingredients (flour) until just combined. Do not over mix.
7. Spread the batter into the prepared baking sheet and smooth the top to create an even layer. Bake the pan until the sides of the sponge pull away slightly from the sides and when tapped, the middle with just spring back – about 10-12 minutes. Remove and allow the pan to cool 1-2 minutes.

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