Tiramisu Roulade

Steps

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1. 1
   Brew a cup of strong coffee and let it cool completely; this will be used later to soak the cake.
   ▶ ≈0:29
2. 2
   Heat milk and butter in a saucepan to a gentle simmer, add sugar. Meanwhile, sift cocoa powder and flour together.
   ▶ ≈0:42
3. 3
   Add the sifted cocoa and flour mixture all at once, stir continuously over medium-low heat to evaporate liquid until the batter becomes thick and no longer sticks to the pan.
   ▶ ≈1:08
4. 4
   Transfer the batter to a stand mixer bowl and mix on low speed to cool and release residual steam.
   ▶ ≈1:38
5. 5
   Separate egg whites and yolks. Reserve 2 yolks for the mascarpone cream, then add the other 2 yolks to the cooled cocoa batter and mix well.
   ▶ ≈1:52
6. 6
   Whip the 4 egg whites to stiff peaks, adding 1 tablespoon sugar during beating to keep them glossy and smooth.
   ▶ ≈2:06
7. 7
   First lighten the cocoa batter with a small amount of egg white, then gradually fold in the remaining egg whites using gentle folding motions to maintain airiness.
   ▶ ≈2:26
8. 8
   Pour the batter into a buttered 20×30 cm baking tray and bake in a preheated 190°C oven for 10 minutes.
   ▶ ≈2:40
9. 9
   Remove the hot cake from the oven and immediately brush with cooled coffee to allow absorption. Cool completely before filling.
   ▶ ≈3:00
10. 10
    In a bowl, combine sugar, vanilla seeds, and 2 egg yolks; whisk until sugar is completely dissolved.
    ▶ ≈3:17
11. 11
    Add mascarpone cheese and mix on low speed for a few seconds until combined.
    ▶ ≈3:32
12. 12
    In a separate bowl, whip the chilled heavy cream (30% fat) to stiff peaks.
    ▶ ≈3:46
13. 13
    Gently fold the whipped cream into the mascarpone mixture using light folding motions; do not overmix to maintain the light texture and visible vanilla seeds.
    ▶ ≈4:00
14. 14
    Spread the mascarpone cream in a layer approximately 0.5 cm thick over the cooled cake.
    ▶ ≈4:20
15. 15
    Using the parchment paper to assist, gently roll the cake into a roulade shape and smooth the edges.
    ▶ ≈4:53
16. 16
    Choose a decoration level: simple version is just dusted with cocoa powder; elaborate version includes a thin layer of mascarpone cream around the outside, heart-shaped decorations made from split ladyfingers, and cocoa powder dusting.
    ▶ ≈5:12
17. 17
    The roulade can be prepared in advance (morning for evening serving, or even the day before) and kept chilled until serving.
    ▶ ≈6:20