In keeping with my love for all coffee flavoured cakes and tiramisu - here is a vanilla swill roll, filled with tiramisu cream and covered with chocolate ganache.
My photography and neatness skills need a lot of work, yeah I know that, but there was nothing lacking in the taste. Thank you Aakash, for making the effort to get up from your bed, walk out of your room, to come and tell me the cake was yumm. Makes my day.
Ingredients - Swiss Roll - Rachel Allens' recipe
- 4 eggs at room temp
- 125 gms castor sugar
- 125 gms flour
- 2 tbsp warm water
- 1 tsp vanilla essence
Prepare a swiss roll tray, line with paper, lightly grease the sides and dust the tray.
Preheat oven to 190 C
Beat the eggs and sugar till light and fluffy.
Add in the warm water and vanilla essence.
Sift in the flour in 3 lots and fold carefully.
Pour into prepared tin and bake for 12-15 min or till top slightly springy to touch
Take a towel and dust with icing sugar.
Invert the cake onto the towel, and while still warm roll up the cake, tight.
Keep to cool. Once cooled you can unroll the cake, fill with the tiramisu mix and roll again.
Chill and cover with chocolate ganache.
Tiramisu Mix
- 200 gms mascarpone cheese
- 100 gms whipped cream
- 1/2 cup sugar
- 1/2 tsp coffee powder dissolved in a little water
Mix the cheese and sugar till incorporated.
Fold in the coffee mix
Fold in the whipped cream
Chocolate Ganache - see this blog
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