Cocoa Roll with Mascarpone

How to prepare cocoa roll with mascarpone

1. Dissolve the coffee in warm water. If you're not using coffee, you'll still need 1 tablespoon of warm water. Sift together the flour, cornstarch, cocoa and baking powder.
2. With a mixer, beat the egg yolks with 70g sugar until the sugar is dissolved and you get a thick, pale yellow cream (about 5 minutes).
3. Beat the egg whites until foamy. When the foam has formed (it's white but still soft), start slowly adding the remaining 70g sugar, pouring it along the edge of the bowl. After incorporating all the sugar, beat the foam until it holds on the whisk (or doesn't flow if you turn the bowl upside down).
4. Add half of the flour mixture to the egg yolks. Mix gently using a whisk. Add 1/3 of the egg white foam. Mix from top to bottom, gently, with the whisk. Add the rest of the flour. Add 1/3 of the foam. Add the coffee or water. Add the remaining 1/3 foam.
5. Place parchment paper in a 33 x 37 cm pan (I used the oven tray). Grease the paper with oil using a tissue soaked in oil.
6. With a spoon, distribute the batter over the entire surface of the pan. Then level it gently with the back of the spoon.
8. Bake the sheet at 180°C for maximum 10 minutes. Keep an eye on it because it's very fragile and can burn at any moment. Also, if you bake the sheet too much it will lose its elasticity and crack when rolling.
9. Remove the pan from the oven and run a knife along the edge of the batter in case it stuck to the sides. If the edges are dry that's fine, you can trim them now or they'll be cut after rolling.
10. Pull the sheet along with the parchment paper out of the pan. Roll the warm sheet (on the long side) using the paper underneath to help. When you separate the paper from the sheet, you'll see a brown film remains on the paper (see photo 4), that's okay, it won't ruin the roll. Leave the sheet rolled (in parchment paper or a damp towel) until it cools completely (about 15 minutes).
11. Meanwhile, beat all the filling ingredients with a mixer. Start with only 3 tablespoons of sugar and taste after mixing, and if you want it sweeter add 1 more tablespoon.
12. Gently unroll the sheet and spread the mascarpone cream over the entire surface. Roll it back up. Cut off the unsightly edges, if you didn't trim them earlier. Wrap the roll in parchment paper to make sure it stays rolled. Refrigerate for at least 30 minutes, then it can be sliced.

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