Servings: 8 to 10
Prep time: 40 minutes
Cook time: 10 to 12 minutes
Cooling time: 45 minutes
Chilling time: 4 hours
Ingredients
For the cake
- 4 large eggs, at room temperature
- 125 ml (½ cup) sugar
- 30 ml (2 tablespoons) amaretto
- 100 g all-purpose flour
- 15 ml (1 tablespoon) vanilla extract
- 1 generous pinch of salt
For the Filling and Topping
- 250 g mascarpone cheese, chilled
- 375 ml (1 ½ cups) whipping cream (35%), chilled
- 80 ml (⅓ cup) powdered sugar
- 15 ml (1 tablespoon) vanilla extract
- 1 lemon, finely grated zest
- 125 ml (½ cup) strong coffee, cooled
- 45 ml (3 tablespoons) amaretto
- 60 ml (¼ cup) cocoa powder
Preparation
- Preheat the oven to 180 °C (350 °F). Lightly butter a rimmed baking sheet measuring about 25 × 38 cm and line it with parchment paper. Have a clean kitchen towel on hand, lightly dusted with powdered sugar, to make rolling out the cookie dough easier.
- In a large bowl, using an electric mixer, beat the eggs with the sugar and vanilla extract for 7 to 9 minutes, until the mixture is very pale, frothy, and voluminous, and forms a ribbon when the beaters are lifted.
- Sift the flour and salt over the mixture in two batches, gently folding them in with a spatula to preserve the volume of the batter. Slowly drizzle in the 30 ml (2 tablespoons) of amaretto and gently mix until the batter is smooth.
- Pour the batter onto the prepared baking sheet and spread it evenly with a spatula. Bake for 10 to 12 minutes, until the cookie is lightly golden and springs back when pressed lightly with a finger.
- As soon as it comes out of the oven, gently flip the cookie onto the prepared cloth. Carefully remove the parchment paper, then roll up the cookie while it’s still warm with the cloth, starting from one of the shorter sides. Let it cool completely for about 45 minutes so it retains its shape without cracking.
- Meanwhile, in a large chilled bowl, combine the mascarpone, whipping cream, powdered sugar, and vanilla extract. Whip on medium speed until the mixture is smooth and forms firm but flexible peaks. Gently fold in the lemon zest. Set aside about one-third of the cream in the refrigerator to frost the log.
- In a small bowl, mix the cooled coffee with 45 ml (3 tablespoons) of amaretto. Carefully unroll the cooled sponge cake and brush it gradually with the coffee mixture using a pastry brush, taking care not to soak it too much so it doesn’t fall apart.
- Spread the remaining mascarpone cream evenly over the entire surface of the sponge cake, leaving a 2-cm border free at the end that will form the seam of the roll. Gently roll the sponge cake up on itself, without the cloth, pressing firmly enough to form a neat log. Place on a serving platter, seam side down.
- Cover the log with the reserved mascarpone cream, smoothing the surface with a spatula. Cover gently and refrigerate for at least 4 hours to allow the filling to firm up and the flavors to develop fully.
- Just before serving, trim the ends of the log with a sharp knife to achieve a clean finish. Generously dust with cocoa powder using a small sifter, then slice and serve well chilled.
