Coffee Roll with Mascarpone
Eggs and mascarpone make this roll richer in protein and fat, while coffee adds a clear aroma without sugar. Almond and coconut flour help the sponge keep its structure in a low-carb version.
Preparing the sponge
Divide erythritol (110 g): keep 40 g for the whites, 40 g for the yolks, and 30 g for the cream. Separate the egg whites from the yolks. Whip the whites with the first portion of erythritol to stiff peaks, and separately whip the yolks with the second portion until pale and thick.
Mix the yolk base with almond flour (40 g) and coconut flour (20 g). Fold in the whipped whites, using 250 g eggs in total, with upward spatula movements to keep the batter airy.
Spread the batter in a 20×30 cm parchment-lined pan. Bake at 180°C for about 9 minutes, until the sponge is set but still flexible.
Let the sponge cool for 10 minutes, then carefully remove the parchment and roll it loosely with plastic wrap.
Preparing the cream
Whip mascarpone (250 g) with strong coffee (30 g) and the remaining erythritol into a smooth cream. Unroll the sponge, spread the cream evenly, roll it up again, and refrigerate for 2 hours.
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