Coffee Jelly Roll Supreme

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 9
• 3/4 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 egg yolks, large
• 4 egg whites, large
• 1/2 teaspoon cream of tartar
• 1/2 cup sugar
• 1 tablespoon espresso coffee, brewed, strong
• 1/2 teaspoon vanilla extract, pure
• 2 tablespoons mascarpone cheese
• 2 1/2 cups whipped cream
• 1/2 cup mascarpone cheese
• 2 tablespoons powdered sugar
• 2 teaspoons espresso coffee, brewed strong
• 1/8 cup butterscotch syrup
• 3 bananas, fresh, diced
• 1/3 cup pecans, chopped coarse (optional)
• 1/8 cup chocolate syrup
• powdered sugar, for garnishing

Recipe

• 1 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.
• 2 in a bowl sift together flour, baking powder and salt. put aside until needed.
• 3 in a small bowl add the egg yolks, sugar, espresso coffee, mascarpone cheese and vanilla extract and mix well.
• 4 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.
• 5 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.
• 6 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.
• 7 assemble the cake: take cake out of refrigerator, start unrolling the cake and gently remove the paper.
• 8 slowly drizzle the butterscotch syrup over the entire cake, watching that you don't get too close to the edges of the cake.
• 9 now spread all the coffee cream filling over the entire cake except for the edges.
• 10 then sprinkle the diced bananas over the cake and drizzle with the chocolate syrup.
• 11 carefully roll up the cake and wrap tightly in plastic wrap, placing in fridge until ready to serve. sprinkle with powdered sugar and enjoy.