Ingredients:

  • 4 large Eggs (room temperature)
  • 100g granulated sugar
  • 95g all-purpose flour, sifted
  • 15g unsweetened Dutch-process cocoa powder
  • 1 tsp baking powder
  • 2 tbsp strong brewed espresso, cooled
  • 250g mascarpone cheese, cold
  • 200ml heavy whipping cream (min 35% fat), cold
  • 50g confectioners’ sugar
  • 1 tsp pure vanilla bean paste
  • 1 tbsp coffee liqueur
  • 60ml concentrated espresso for soaking
  • 1 tbsp dark rum
  • 5g extra cocoa powder for dusting

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
  2. Aerate the base by whipping eggs and sugar on high speed for 5-7 minutes until the ribbon stage is reached, where the mixture is pale and thick.
  3. Sift flour, 15g cocoa powder, and baking powder over the egg foam. Gently fold in using 'J' motions, then fold in 2 tbsp of cooled espresso.
  4. Spread the batter evenly in the pan. Bake for 12 minutes until the sponge springs back when touched.
  5. Perform the Hot-Roll: Immediately turn the cake onto a lint-free kitchen towel dusted with cocoa. Roll the cake and towel together from the short end and let cool completely.
  6. Prepare the filling by whipping cold mascarpone, heavy cream, confectioners’ sugar, vanilla, and coffee liqueur until stiff peaks form.
  7. Mix the 60ml concentrated espresso with dark rum. Unroll the cooled sponge and brush with the espresso soak.
  8. Spread the mascarpone filling over the sponge, leaving a 1-inch border. Re-roll the cake tightly without the towel.
  9. Chill for at least 4 hours. Before serving, dust with extra cocoa powder and garnish with chocolate curls.