Tiramisu Roll Protein Cake

Instructions

1. 1
   Preheat your oven to 350°F (180°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides for easy rolling.
2. 2
   In a large bowl, beat the egg yolks with sugar until pale and creamy. Add vanilla extract and Javy Coffee Concentrate, mix well. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined.
3. 3
   In a clean, dry bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter until no white streaks remain.
4. 4
   Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when touched.
5. 5
   While the cake is still warm, loosen the edges with a knife. Place a clean kitchen towel on top of the cake and invert it onto the towel. Peel off the parchment paper. Roll the cake along with the towel, starting from the shorter end. Allow it to cool completely in this rolled-up form.
6. 6
   In a bowl, mix mascarpone cheese and powdered sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture. Add Javy Instant Protein Coffee and mix until well combined.
7. 7
   Carefully unroll the cooled cake. Spread the mascarpone and coffee filling evenly over the cake.
8. 8
   Roll the cake back up, this time without the towel. Place the seam side down on a serving platter.
9. 9
   Refrigerate the Tiramisu Roll Cake for at least 2 hours or until the filling is set.
10. 10
    Dust the Tiramisu Roll Cake with cocoa powder. Optionally, garnish with chocolate shavings for a beautiful finish.