TIRAMISU FILLING

1. 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.
2. 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.
3. Remove the bowl from heat then beat in mascarpone cheese until just combined.
4. With the handheld mixer, whip the heavy cream in a bowl until it holds stiff peaks.
5. 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).
6. 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

1. 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.
2. 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.
3. In a small bowl, sift together the remaining 1/4 cup cocoa powder and flour.
4. 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.
5. 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.
6. Next, beat together the egg yolks and remaining sugar until the yolks have become pale and fluffy yellow and doubled in size.
7. Mix in the cooled chocolate mixture until no streaks remain. Stir to ensure it’s completely incorporated.
8. Fold the chocolate mixture and the egg white meringue together, with just a couple streaks remaining. Fold in the dry ingredients (flour) until just combined. Do not over mix.
9. 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.
10. 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.
11. 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.
12. Allow the cake to cool like this for 20 minutes, until just barely warm.
13. 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).
14. 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.
15. Save any extra tiramisu filling you have for later.

TO FINISH

1. Pour and spread any remaining tiramisu filling over the top of the cake when you are ready to serve.
2. Dust with cocoa powder and shaved chocolate if desired. Slice and serve.