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Coffee Swiss Roll (Coffee Roulade)

Coffee Swiss roll cake with a slice on a serving board.
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5 from 6 reviews

This coffee Swiss roll or coffee roulade is a simple dessert made with a biscuit Joconde and generously filled and covered with coffee mascarpone cream. Perfect for coffee lovers.

Ingredients

Scale

For the biscuit Joconde:

  • 2/3 cup + 2 tablespoons (100 g) icing (powdered) sugar
  • 1 cup (100 g) ground almonds (almond meal)
  • 2 1/2 large whole eggs (125 g), room temperature (note #1)
  • 1 1/2 tablespoons (20 g) unsalted butter, melted
  • 3 tablespoons (25 g) all-purpose flour
  • 5 small egg whites (125 g), room temperature (note #2)
  • 3 tablespoons (40 g) caster sugar

For the mascarpone cream:

  • 1/2 cup + 1 1/2 tablespoons (140 g) mascarpone cheese, slightly softened (note #4)
  • 1 cup minus 2 tablespoons (300 g) cold heavy cream, 30% fat
  • 1/2 cup (65 g) icing (powdered) sugar
  • 1 1/2 tablespoons of cold espresso coffee
  • 3/4 tablespoon instant coffee powder

For assembling:

  • 1.2 oz. (35 g) roasted hazelnuts

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Notes

  1. 125 g whole eggs are approximately equal to 1/2 cup.
  2. 125 g egg whites are approximately equal to 1/2 cup.
  3. If using a smaller Swiss roll pan, read how to line a Swiss roll tin and recalculate ingredients with a cake pan converter.
  4. For the best mascarpone cream, use chilled mascarpone that is slightly softened. Remove it from the fridge 15 minutes before making the cream.
  5. If the cream starts curding, gently heat it in a water bath while whisking. Once the lumps disappear, stop heating. Allow the cream to cool to room temperature, then whip it briefly for a few seconds.
  6. Keep the cake wrapped in a towel until you're ready to assemble it. Because the mascarpone cream can dry out rapidly, it's recommended to assemble the cake 1-2 hours before serving and keep it refrigerated until ready to serve.
  7. Make ahead option: Bake the biscuit, roll it with 2/3 of the cream, and wrap it with a kitchen towel one day ahead. Store the rolled cake and cream covered with cling film in the fridge. Next day, one hour before serving, decorate the cake with cream, nuts, or chocolate crisps, and keep it in the refrigerator until serving. 

Nutrition

Find it online: https://www.bakinglikeachef.com/hazelnut-coffee-yule-log-nicolas-bernarde/