Coffee Cloud Gluten-Free Tiramisu Swiss Roll

Instructions

• 1.

  Preheat oven to 350 F and line a 10x15-inch rimmed baking sheet with parchment paper. Lightly brush the parchment paper and the sides of the baking sheet with olive oil

• 2.

  In a small bowl, whisk the flour, baking soda, baking powder and salt

• 3.

  Using a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters, whisk the eggs and sugar together until pale and fluffy. This should take about 4 - 5 minutes

• 4.

  Add vanilla and melted butter and mix to combine

• 5.

  Add dry ingredients and whisk until combined and creamy, scraping the sides as needed. About 15 seconds

• 6.

  Transfer batter into the prepared baking sheet in an even layer. Bake for 12 - 15 minutes, until golden brown and spongy to the touch

• 7.

  Remove the baking sheet from the oven and loosely cover it with foil paper. This keeps the sponge moist and easy to roll. Cool slightly but keep it still warm. (About 10 minutes) The temperature should be of luke warm water (72 F)

• 8.

  CREAM FILLING/TOPPING

• 9.

  While the sponge is cooling, whisk the whipping cream with powdered sugar until firm peaks form. Add mascarpone and kahlua and mix to combine

• 10.

  ASSEMBLE

• 11.

  Once the sponge has cooled, gently loosen from the edges of the baking sheet with a knife. Lightly dust the top of the sponge with 2 tablespoons of powdered sugar and turn it out onto a large sheet of parchment or wax paper. Peel away the baking parchment paper

• 12.

  Evenly drizzle the sponge with coffee and spread about 1/3 - 1/2 of the filling to the edges over the sponge. Sprinkle with 4 tablespoons of cocoa powder

• 13.

  Turn the sponge so that a short edge is closest to you. Using the paper underneath to help you, roll up the sponge firmly but gently until you get a 10-inch long log. Don't worry if the sponge cracks slightly, but it shouldn't. It will roll up nicely, and the outside will be covered with the cream

• 14.

  Chill in the fridge for 2 hours

• 15.

  Once chilled, coat the roll with the cream and sprinkle with remaining cocoa powder. Serve remaining cream with the roll if you wish

• 16.

  Store in a closed container in the refrigerator for 3-4 days