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–+ servings

Tiramisu Protein Roll Cake

Author: Amanda Carter
220kcal
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Prep 29 minutes
Cook 10 minutes
Chill Time 4 hours
Total 5 hours
Swiss roll-style baked dessert: a thin espresso-soaked almond flour sponge spread with silky mascarpone whey cream and rolled into a tight log, dusted with cocoa powder. Each slice reveals a dramatic spiral. 20 g protein, 220 calories per slice. 8 slices per roll.
Servings 8 slices
Course Dessert
Cuisine American, Italian

Ingredients

For the roll sponge:
  • 1 cup almond flour 100 g, finely ground
  • 1/3 cup vanilla whey protein powder 30 g
  • 3 tablespoons allulose 36 g
  • 3 large eggs separated
  • 2 tablespoons unsalted butter 30 g, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 2 tablespoons unsweetened cocoa powder for dusting parchment
For the espresso brush:
  • 1/3 cup strong espresso 80 ml, cooled
  • 1 tablespoon allulose
For the mascarpone whey cream:
  • 3/4 cup mascarpone cheese 190 g, room temperature
  • 3 tablespoons heavy cream cold
  • 3 tablespoons vanilla whey protein powder 18 g
  • 2 tablespoons allulose 24 g
  • 1/2 teaspoon pure vanilla extract
For the finish:
  • 1 tablespoon unsweetened cocoa powder
  • 2 to 3 ladyfingers optional

Equipment

  • 10x15-inch jelly roll pan (rimmed baking sheet)
  • Parchment paper (two sheets)
  • Stand mixer or electric whisk
  • Pastry brush
  • Fine-mesh sieve
  • Sharp chef's knife

Method

  1. Make the sponge batter. Preheat oven to 375F (190C). Line a 10x15-inch jelly roll pan with parchment. Whisk almond flour, whey protein, allulose, baking powder and salt. Separately whisk egg yolks, butter and vanilla. Whip egg whites to stiff peaks. Combine wet into dry, fold in whites in 3 additions.
  2. Bake thin and fast. Spread batter evenly across the pan. Bake 10 to 12 minutes until top springs back when lightly touched. Do not overbake.
  3. Roll immediately while hot. The moment it comes out of the oven, dust a clean parchment sheet with the 2 tablespoons cocoa. Flip the hot sponge onto the cocoa-dusted parchment, peel off baking parchment. Roll up tightly from the short end in the cocoa parchment. Cool completely in this position, at least 45 minutes.
  4. Make the espresso brush and cream. Stir cooled espresso and allulose. For the cream, whisk room-temp mascarpone, cold heavy cream, whey protein, allulose and vanilla on medium speed 60 to 90 seconds to medium-soft peaks. Do not overwhip.
  5. Fill and re-roll. Gently unroll the cooled sponge along the same crease. Brush inside surface with the espresso. Spread cream evenly, stopping 1 inch from the far long edge and 1/2 inch from short ends. Re-roll tightly along the same crease. Wrap in parchment and refrigerate at least 4 hours or overnight.
  6. Dust, garnish and slice. Place chilled roll on a serving plate. Dust top with cocoa through a fine sieve. Place ladyfingers at an angle. Slice into 8 rounds with a sharp warm knife wiped clean between cuts.

Nutrition

Calories220kcalCarbohydrates7gProtein20gFat15gSaturated Fat8gSodium85mgFiber1.5gSugar2gCalcium100mg

Notes

  • Roll while hot, no exceptions. This is the single rule that prevents cracking.
  • Whey only in the sponge. Casein makes it too rigid to roll.
  • Stop cream at medium-soft peaks. Stiff cream tears the sponge when spreading.
  • Leave a 1-inch border at the far edge when spreading cream to prevent overflow.
  • Chill overnight for the cleanest spiral slices.

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