Add a little pick-me-up to your dinner party with this fresh take on an Italian classic.
INGREDIENTS | YIELD: 1 (13) ROLL
1 cup sugar
½ cup water
1 tablespoon instant espresso powder
3 tablespoons Kahlua or other coffee-flavor liqueur 1
recipe Vanilla Bean Butter Cake batter Powdered sugar, as needed
1 quart Mascarpone Ice Cream,
softened 1½ cups mini chocolate chips
DIRECTIONS:
1. To make Kahlua-coffee simple syrup: Combine sugar, water, and espresso powder in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from heat and add Kahlua. Set aside to cool.
2. Preheat the oven to 325°F.
3. Grease the bottom of a jellyroll pan, line with parchment paper, then grease and flour the parchment.
4. Pour cake batter evenly into the pan and bake only until lightly browned; do not overcook. While the cake bakes, prepare a long piece of aluminum foil, about 24 long. Sift powdered sugar over the entire sheet of foil. As soon as the cake is done, loosen sides of cake, invert onto foil, peel off parchment, and brush with simple syrup.
Spread the ice cream over all of the cake and top with mini chocolate chips. Roll tightly from the short end.
5. Use the aluminum foil to wrap the roll tightly; place in the freezer for at least 2 hours. Garnish with a light dusting of sweetened cocoa powder if desired.
