Tiramisu Pancake Roll

Tiramisu Pancake Roll

Categories:

Pancakes, Crepes & Waffles
Desserts
Brunch
Spring
Summer
Birthdays
Serves
10 to 12 servings
Prep Time
20 minutes
Cook Time
22 to 25 minutes
Ingredients
For the pancake:
  • 2 ¼ cup (281g) all purpose flour
  • granulated-sugar-flipvase
  • ¼ cup (50 g) Redpath® Granulated Sugar
  • 2 tsp (10 g) baking powder
  • ½ tsp (3 g) salt
  • ¼ tsp (2 g) baking soda
  • 2 cups (480 ml) milk
  • ⅓ cup (80 ml) yogurt
  • 2 large eggs
  • 1 large egg white
  • 3 tbsp (43 g) butter, melted
  • 1 tbsp (15 ml) pure vanilla extract
  • ¼ cup (30 g) Redpath® Icing Sugar, unsifted (for dusting)
For the mascarpone cream:
  • ⅔ cup (160 ml) heavy cream
  • 1 ½ cup (345 g) mascarpone cheese
  • ⅔ cup (80 g) Redpath® Icing Sugar, unsifted
  • 1 tbsp (15 ml) dark rum or marsala wine
For the coffee mixture:
  • ¼ cup (60 ml) boiling water
  • granulated-sugar-flipvase
  • 2 tbsp (24 g) Redpath® Granulated Sugar
  • 1 tbsp (4 g) instant espresso or coffee
  • 1 tbsp (15 ml) dark rum or marsala wine
  • 1 tsp (5 ml) pure vanilla extract
  • cocoa powder for dusting
  • chocolate shavings or mini chocolate chips
Instructions
For the pancake:
  1. Preheat oven to 350℉ (175℃). Lightly grease and line a 13 x 18 inch (33 x 46 centimetres) rimmed baking sheet with parchment paper. Lightly grease the parchment paper.
  2. In a large bowl, whisk together flour, the Redpath® Granulated Sugar, baking powder, salt, and baking soda until thoroughly combined.
  3. In a large measuring cup or bowl, whisk together the milk, yogurt, eggs, egg white, slightly cooled melted butter, and pure vanilla extract until blended.
  4. Pour the wet ingredients into the dry. Whisk until just combined.
  5. Pour and evenly spread the pancake batter into the lined baking sheet. Place into the preheated oven and bake for 22 to 25 minutes or until the pancake is golden in colour and a skewer inserted into the centre comes out clean.
  6. Dust a clean tea towel with the Redpath® Icing Sugar. Carefully flip the cake onto the tea towel, remove pan. Gently remove parchment and roll pancake, from one of the shorter ends, into the towel. Place the roll, seam side down, onto a wire rack and allow to cool completely.

For the mascarpone cream:
  1. In the chilled bowl of a stand mixer using the whisk attachment, whip heavy cream until medium peaks form. Transfer the whipped cream into a separate bowl and set aside in the fridge until needed.
  2. In the same bowl, whip the mascarpone cream until smooth; about 1 minute. Sift in the Redpath® Icing Sugar. Starting on low speed, slowly incorporate the icing sugar into the cheese. Add in the dark rum (or marsala wine, if using) Increase speed to medium-high until the mascarpone thickens.
  3. Fold in the whipped whip cream.
  4. Place into the fridge to chill.
  5. For the coffee mixture:
  6. In a small bowl combine the hot water with the Redpath® Granulated Sugar. Stir to dissolve. Stir in the instant espresso or coffee, dark rum (or marsala wine, if using), and vanilla extract.
  7. Gently unroll cooled pancake, keeping it on the tea towel
  8. With a pastry brush, brush the espresso simple syrup over the entire surface of the pancake.
  9. Evenly spread the mascarpone cream over the pancake, leaving 1 inch (2.5 centimetres) or so free from cream at the far end. Sift cocoa powder over the mascarpone cream and sprinkle with chocolate shavings (optional).
  10. Carefully roll the pancake back up (towards the end that is free of tiramisu cream). Place the tiramisu pancake roll, seam side down, onto a large piece of plastic wrap. Wrap with plastic wrap and place into the fridge to allow the flavours to meld; at least 2 hours.
  11. Carefully unwrap the tiramisu pancake roll and dust with cocoa powder.