Tiramisu cake roll - espresso flavored sponge cake, brushed with coffee syrup and filled with Mascarpone Cheese Cream filling.
Recipe adapted from Epicurious.
No raw eggs in this recipe.
Original recipe suggests the use of Frangelico, I used Grand Marnier, but Francelico, Amaretto, Whiskey or Brangy can be substituted.
This recipe call for the use of cake flour, substitute 1/2 cup unbleached all purpose flour + 1/2 tsp cornstarch, to make your own cake flour. No need to run to the store and saves you money.
I used a 9x13 jelly roll pan.
Do not mix Mascarpone with an electric mixer, because depending on its temperature and the room temperature it may separate. Use a rubber spatula instead.
Do not over beat heavy cream for the filling, as mixture may turn into butter.
It is important, that you GENEROUSLY sift powdered sugar over cake, before you turn it over the towel, so it does't stick to it. (It may still stick a little).