Delicious coffee soaked sponge rolled with a mascarpone filling make this cake version of the ever popular Italian dessert tiramisu. The sponge can be made the day before if well wrapped until required.
Preheat the oven to 190℃ (180℃ fan)/375℉/gas mark 5. Grease and line a 38 x 25cm (15 x 10 in) Swiss roll tin.
Whisk the egg and sugar together in a large mixing bowl until very thick and creamy. Sift in the flour and gently fold in until just combined. Pour into the lined tin and gently spread level.
Bake in the centre for 12–15 minutes until springy to the touch. While the cake is baking place a sheet of baking parchment on the work surface and sprinkle with caster sugar.
As soon as the cake is baked, turn out onto the sheet of baking parchment and carefully remove the lining paper. Trim the edges of the sponge and make a small cut halfway through the sponge about 2 cm (¾in) in from one of the short ends, this will make it easy to roll up.
Starting this end roll up the sponge tightly with the baking parchment inside. Allow to cool completely.
To make the filling
Whisk the egg yolks and caster sugar together until creamy, then whisk in the mascarpone cheese.
Using a clean beater whisk the egg whites until standing in soft peaks. Fold the whisked egg whites into the mascarpone mixture a third at a time.
Carefully unroll the sponge. Stir the marsala wine into the coffee and spoon evenly over the sponge.
Spread the mascarpone mixture over the sponge taking it right up to the sides but leaving about 5cm (2in) clear at the end.
Carefully re-roll the sponge and transfer to a serving plate.
Whip the cream to soft peaks and pipe in a line down the centre of the roll. Sprinkle with a little more chocolate and chill until ready to serve.
Not suitable for freezing.Nutrition information is approximate and is meant as a guideline only.