Tiramisu Swiss roll (egg-free filling)

Ingredients

For the sponge

• 4 eggs
• 120 g sugar
• 120 g flour
• 1 teaspoon baking powder
• 1 pinch salt

For the filling

• 500 g mascarpone
• 200 ml heavy cream
• 80 g sugar
• 1 teaspoon vanilla extract
• 1 cup strong coffee
• 1/2 cup coffee liqueur
• Cocoa powder, for dusting

Step-by-step preparation

1. Preheat the oven to 180 °C.
2. Separate the egg whites from the yolks. Beat the whites with a pinch of salt until stiff, then gradually add the sugar while beating.
3. Add the yolks and keep beating until the mixture is smooth.
4. Fold in the flour sifted with the baking powder, gently, so the mixture doesn’t lose its air.
5. Pour the batter onto a baking sheet lined with parchment paper and spread it out evenly.
6. Bake for about 10–12 minutes, until the sponge is golden and cooked through.
7. Meanwhile, make the filling. In a bowl, mix the mascarpone with the sugar and vanilla until smooth.
8. In another bowl, whip the cream to soft peaks and fold it into the mascarpone. Mix well.
9. In a shallow dish, mix the strong coffee with the coffee liqueur.
10. When the sponge is ready, take it out of the oven and let it cool slightly. Carefully peel off the parchment and place the sponge on a fresh sheet of parchment.
11. Brush the sponge with the coffee and liqueur mixture.
12. Spread the mascarpone filling evenly over the sponge.
13. Using the parchment to help you, roll up the sponge into a log and place it on a serving plate.
14. Dust the tiramisu log with cocoa powder.
15. Chill in the fridge for at least 1 hour before serving.