Ingredients
For the Espresso Sponge
4 large eggs
½ cup granulated sugar
2 tbsp cocoa powder
¾ cup flour
1 tsp baking powder
2 tsp instant espresso powder
Pinch of salt
For the Mascarpone Cream
8 oz mascarpone cheese (room temperature)
1 cup heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
1 tsp espresso powder (optional)
For the Coffee Syrup & Finish
½ cup brewed espresso (cooled)
1 tbsp Kahlua or rum (optional)
Unsweetened cocoa powder for dusting
Instructions
1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment and grease lightly.
2. Whisk eggs and sugar until pale and fluffy.
3. Sift in flour, cocoa powder, espresso powder, baking powder, and salt. Fold gently.
4. Spread batter evenly in the pan. Bake for 10–12 minutes or until sponge springs back when touched.
5. Invert onto a towel dusted with powdered sugar. Remove parchment, roll sponge while warm, and let cool.
6. Whip mascarpone, cream, sugar, vanilla, and espresso powder until thick and smooth.
7. Unroll sponge, brush with espresso syrup, spread filling evenly, and roll again tightly.
8. Chill for 1 hour. Dust with cocoa powder before serving.
Notes
Use high-quality espresso and real mascarpone for the best flavor.
Don’t oversoak the sponge — it should be moist, not soggy.
Chill overnight for deeper coffee flavor and cleaner slices.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 19g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg