This Almond Tiramisu Roll Cake blends cocoa sponge, coffee soak, mascarpone cream, and almond liqueur for a decadent Italian-inspired dessert.

Scale

4 large eggs

1 cup granulated sugar

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup brewed coffee, cooled

1/4 cup almond liqueur (or almond extract)

1 cup heavy cream

1/2 cup mascarpone cheese

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1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment.

2. Beat eggs and sugar until pale and thick.

3. Sift flour, cocoa, baking powder, and salt. Fold gently.

4. Bake 12–14 minutes until springy.

5. Turn out onto towel, peel parchment, and roll while warm.

6. Whip cream until soft peaks, add mascarpone and almond liqueur.

7. Unroll cake, brush with coffee, spread filling, reroll.

8. Chill at least 1 hour. Dust with cocoa, serve.

Roll sponge while warm to avoid cracks.

Chill overnight for best flavor.

Sub almond liqueur with extract or syrup if needed.