This chocolate tiramisu Swiss Roll is the best of two classic desserts all rolled into one. Chocolate sponge is wrapped up around a silky tiramisu filling. Make this for a special occasion!
This week has been a bit of an emotional rollercoaster, and not just because of the hormones. Week 25 is officially here, and the tiny tater tot continues to grow, kick, make my ankles swell, and squeeze me out of these impossibly cute gingham Sam Edelman flats I just bought. Ben, ever the judger and told-you-so-er said “they said you shouldn’t be buying any new shoes now!”
Yeah, well. GINGHAM FLATS, Benjamin! If gingham flats are what it takes for me to feel even somewhat more appealing and attractive as I continue to grow this love bump, then I’ll take the risk. At this point I’m just hoping to look more like a graceful pregnant dolphin gliding through the water, than the pasty white Beluga whale that I feel like.
That is not meant to sound ungrateful for the tater tot that’s growing into a full blown spud, but just that maintaining femininity and grace is being tossed right out the window. Even maneuvering myself out of the car is becoming more challenging. Or taking three good flops in bed to turn from one side to the other. Grace becomes her. Not me.
The real low to the emotional roller coaster has been Huck. The last few weeks we have been in the new house, the poor pupper has been really sick with an icky tummy. We initially thought it was just because of the nervous surrounding our move and a big new change in his life. He is nine, so he was set in his ways in our tiny apartment. It was cozy and predictable for the animal. But then things changed and no matter what we did, it wasn’t getting better.
After a couple trips to the vet, wonky blood counts, and me absolutely breaking down in my car on the way home, we are going back today for some more investigations into what is up with his tummy. With answers like “it could just be IBS” to “It could be lymphoma” there are lots of things that just gut me completely.
At 9, he’s been with us through everything. I joke that he’s been around longer than Ben – but it’s TRUE! Huck came first, albeit only by a few months, but he was my furry dude through the last semester of college, one bad breakup, and then me finding a new stability in my life that I just couldn’t have done alone.
So, today’s adventure leads us to an ultrasound to find out where he’s having issues, and then a biopsy to really diagnose what is going on in there. Keep your fingers crossed for us, Huck most of all. With all the life changes we are going through, keeping him around to make memories with the growing Tater Tot is my biggest priority. And having a buddy for late night feedings when Ben is at work, and just a comforting nose to nudge me is going to keep me going. (Andddd now I’m crying again. Hormones are NO JOKE, people!)
Keep up to date on our Instagram stories, and I’ll do what I can to keep you updated here, too.
Last week my pregnancy app told me that Chip/Tater Tot was the size of a buche noel. I love these size comparisons! It also equated him to being the size of a puffin. So. Yeah. I think I like the chocolate cake one better.
Ben and I are still in deep with the latest British Baking Challenge, and one of the challenges was for the contestants to make a Swiss Roll. The creations were genius, and I was inspired to try myself when this week’s baby size update came along! I think Paul Hollywood would be proud of this one. I mean, the distribution of the inner swirled fillings is pretty dang even to me! Not to mention, its chocolate sponge with boozy cream filling. At least I know Mary Berry would have approved of that!
Get the other Tater Tot size updates with previous baked treats! It’s amazing that at week 12 he was the size of a macaron and now a buche noel! Like, woah.
Chocolate Tiramisu Swiss Roll
- 3 Egg Yolks
- 2 Tbsp Marsala Wine (or Dark Rum)
- 1/4 cup Sugar
- 8 ounces Mascarpone Cheese
- 3/4 cup Heavy Whipping Cream
Chocolate Swiss Roll
- Nonstick Spray
- ¼ cup Unsweetened cocoa powder, plus more for dusting
- Powdered sugar (for dusting)
- ¼ cup Flour
- 4 ounces Bittersweet or Semi-Sweet Chocolate, coarsely chopped
- 2 Tbsp Vegetable oil
- ½ tsp Vanilla extract
- 1 1/2 tsp Rum Extract
- 6 Eggs, room temperature, separated
- ½ tsp Salt
- ⅔ cup Sugar
Create a double boiler with a small sauce pan, filled with 1 inch of water brought to a boil, and a stainless steel mixing bowl. With a handheld mixer, whisk egg yolks, Marsala wine (or rum), and sugar in the bowl until tripled in volume, 5 to 8 minutes. The mixture should reach at least 165 degrees to cook the egg.
Remove the bowl from heat then beat in mascarpone cheese until just combined.
With the handheld mixer, whip the heavy cream in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture, then the remaining half just until fully incorporated (the whipped cream will deflate a little). Cover and let the mixture chill in the fridge for at least 4 hours, or overnight to set for filling the roll.
Chocolate Swiss Roll
Preheat oven to 375 degrees. Spray an 18×13 inch rimmed baking sheet with non stick spray. Line the pan with parchment paper, with the edges hanging over slightly. Spray the parchment one more time.
On a large, clean tea or kitchen towel, laid on the counter, sprinkle it with equal parts powdered sugar and cocoa powder – about 1 tablespoon each – with a fine mesh sieve or strainer.
In a small bowl, sift together the remaining 1/4 cup cocoa powder and flour. In a microwave safe bowl, heat the chocolate, vegetable oil, and vanilla and rum extract in 15 second increments, stirring in between until the chocolate has melted. Set it aside to cool slightly.
With a handheld mixer on high, beat the egg whites and salt until stiff peaks form, slowly adding in the 1/3 cup of sugar. Clean the beaters after.
Next, beat together the egg yolks and remaining sugar until the yolks have become pale and fluffy yellow and doubled in size. Mix in the cooled chocolate mixture until no streaks remain. Stir to ensure it’s completely incorporated.
Fold the chocolate mixture and the egg white meringue together, with just a couple streaks remaining. Fol in the dry ingredients (flour) until just combined. Do not over mix.
Spread the batter into the prepared baking sheet and smooth the top to create an even layer. Bake the pan until the sides of the sponge pull away slightly from the sides and when tapped, the middle with just spring back – about 10-12 minutes. Remove and allow the pan to cool 1-2 minutes.
Take a knife around the edge of the pan to ensure the chocolate cake will release easily from the pan. Flip it over onto the cocoa-powdered sugar coated kitchen towel. Remove the parchment paper, and starting at one end of the kitchen towel with the narrow end of the cake, roll the cake and towel together to form a roll. All the cake to cool like this for 20 minutes, until just barely warm.
Gently unroll, and spread the cooled tiramisu filling in the middle of the cake, leaving a 1 inch border at the edges and end. (There will likely be filling that squeezes out, don’t be alarmed). Roll the cake. Gently place the cake on a large piece of plastic wrap, and wrap the cake, securing the ends and twisting them together. Place the cake back in the fridge for about 2 hours to set.
Save any extra tiramisu filling you have for later.
To finish –
Pour and spread any remaining tiramisu filling over the top of the cake when you are ready to serve. Dust with cocoa powder and shaved chocolate if desired. Slice and serve.