Tiramisu Swiss Roll

Instructions

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the eggs, vanilla cake mix, vegetable oil, and water. Beat with an electric hand mixer to combine.
• Pour the cake batter onto the prepared baking sheet and spread with a spatula into an even layer.
• Bake for 8 minutes, or until golden brown.
• Sift the cocoa powder through a fine-mesh sieve all over a clean kitchen towel.
• Flip the cake onto the cocoa powder-dusted towel and remove the parchment paper. Starting with a short end, roll up the cake with the towel.
• Refrigerate for 1 hour.
• In a medium bowl, whip the heavy cream and espresso powder with an electric hand mixer until fluffy.
• Add the mascarpone, sugar, and vanilla to the espresso cream and beat until smooth.
• Unroll the cake and spread with the espresso cream in an even layer, leaving 1½ inches (4 cm) from the top empty and reserving 1 cup (225 g) of espresso cream for decoration.
• Arrange the ladyfingers on the cake horizontally, 2 inches (5 cm) from the bottom. Brush the ladyfingers with the chilled espresso.
• Roll the cake back up, using the towel as a guide but not rolling it inside the cake.
• Refrigerate for another hour, then unwrap the cake.
• Transfer the remaining espresso cream to a piping bag.
• Pipe 6 espresso cream dollops on top of the tiramisu roll. Sprinkle chocolate shavings on top.
• Slice and serve.
• Enjoy!