COFFEE JELLY ROLL SUPREME
If you love coffee, bananas, chocolate and jelly rolls, this is the dessert for you. Made for RSC #12
Provided by Baby Kato
Categories Dessert
Time 55m
Yield 9-10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat your oven to 350° degrees. Line the bottom of a jelly roll pan or a cookie sheet with parchment paper or wax paper, then grease with a little margarine.
- In a bowl sift together flour, baking powder and salt. Put aside until needed.
- In a small bowl add the egg yolks, sugar, espresso coffee, mascarpone cheese and vanilla extract and mix well.
- In a large bowl beat the egg whites and cream of tarter until stiff peaks form. Then gently fold into the egg whites, both the yolk and flour mixtures, one at a time, just until they are combined. Do not over mix the batter.
- Pour the batter into the prepared jelly pan or cookie sheet and bake for 20 minutes. Cool for 5 minutes in pan, then making sure to leave the paper on, unmold and roll the cake starting with the short side. Place the rolled cake in the refrigerator for 5 - 10 minutes to chill.
- Once the cake is chilled you can prepare the cream filling. In a large bowl add mascarpone cheese, powdered sugar and espresso coffee. Beat on low until soft peaks form. Now add the whipped cream and blend well. Place into refrigerator until needed.
- Assemble the cake: Take cake out of refrigerator, start unrolling the cake and gently remove the paper.
- Slowly drizzle the butterscotch syrup over the entire cake, watching that you don't get too close to the edges of the cake.
- Now spread all the coffee cream filling over the entire cake except for the edges.
- Then sprinkle the diced bananas over the cake and drizzle with the chocolate syrup.
- Carefully roll up the cake and wrap tightly in plastic wrap, placing in fridge until ready to serve. Sprinkle with powdered sugar and enjoy.
Nutrition Facts : Calories 212.2, Fat 5.2, SaturatedFat 2.9, Cholesterol 54.8, Sodium 289.1, Carbohydrate 38.2, Fiber 1.5, Sugar 20.6, Protein 4.4
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Mussa Lukinisha
[email protected]This recipe was a disaster! The cake was dry and the jelly filling was too runny. I followed the recipe exactly, so I'm not sure what went wrong.
Melokuhle Nsele
[email protected]It was okay.
Hamza Alhassan
[email protected]This is the best coffee jelly roll I've ever had! The cake is so moist and fluffy, and the jelly filling is perfectly balanced. I love the coffee flavor, it's not too strong but it's definitely there.
Salman ch Ch
[email protected]This recipe was a bit too sweet for my taste, but it was still a nice treat. I think I would reduce the amount of sugar in the jelly filling next time.
Y CUZWEREC
[email protected]Meh.
Imdaad Llc
[email protected]Not a coffee fan, but this was still delicious! The cake was moist and the filling was sweet and tangy. I would definitely make this again, even without the coffee flavor.
Meena Meeno Queen
[email protected]This jelly roll was a hit at my party! Everyone loved the unique coffee flavor and the creamy filling. It was also surprisingly easy to make, which is always a bonus.
Kelly Harkins
[email protected]Wow!
Rizwana Rasheed
[email protected]Followed the recipe exactly and it turned out perfectly! The cake was moist and fluffy, the jelly filling was smooth and flavorful, and the whipped cream frosting was light and airy. Definitely a keeper!
Lyanne Joseph
[email protected]This coffee jelly roll supreme was an absolute delight to make and even better to eat! The coffee flavor was rich and decadent, and the jelly filling was the perfect balance of sweetness and tartness. I will definitely be making this again soon.