Coffee Mascarpone Swiss Roll

From a YouTube video Watch the original

Ingredients

• 3 eggs
• 100g sugar
• Pinch of salt
• 50g milk
• 120g flour
• 1/2 tsp baking powder
• 100g boiling water
• 1 tsp coffee
• 200g heavy cream
• 50g powdered sugar
• 250g mascarpone
• Cocoa powder

Instructions

1. Preheat oven to 356F (180C) and prepare a baking tray sized 30x40cm.
2. In a mixing bowl, beat 3 eggs, 100g sugar, and a pinch of salt for 10 minutes until fluffy.
3. Fold in 50g milk, 120g flour, and 1/2 tsp baking powder.
4. Pour the batter onto the baking tray and bake for 12 minutes.
5. Once baked, roll the slightly cooled biscuit into a roll.
6. In a small bowl, mix 100g boiling water with 1 tsp coffee and set aside.
7. In another bowl, beat 200g heavy cream and 50g powdered sugar until soft peaks form.
8. Add 250g mascarpone to the cream mixture and combine.
9. Reserve some cream for decoration and spread the remaining cream over the rolled biscuit.
10. Drizzle the coffee mixture over the cream-covered biscuit.
11. Roll the biscuit back up and refrigerate for at least 2 hours, preferably overnight.
12. Before serving, decorate with the reserved cream and dust with cocoa powder.
13. Enjoy your Coffee Mascarpone Swiss Roll!

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