Sushi and Tiramisu, what a beautiful hybrid. I first saw this recipe in Demolition Desserts, the cookbook by Elizabeth Faulkner. If you are a sushi lover like me, and like to make sweets like this then you’ll be as excited as I am about this dessert.
I had to make the sponge cake portion of this recipe twice. The first time I followed the instructions to the letter, and the cake broke apart as I rolled it. I’d like to think I know a thing or two about roulades, so I made a few adjustments, and boy, what a difference. Faulkner’s recipe also includes chopsticks fashioned out of biscotti dough. Very cute, but I chose not to make them. I think the cake with warmed mocha sauce is well balanced without the addition of biscotti.
The recipe below is my adaptation. (click here for printable version).
Garnishing for the completed rolls was not specified, so I made my own. I thought about using Swedish fish candies as a topping, but I think a supremed orange slice makes a better presentation (reminds me of a shrimp). The red “roe” on top of the other slice is made from a red meltable candy wafer. Chop one red wafer into little bitty pieces and roll between your thumb and forefinger. The warmth from your fingers makes the candy soft. Place the candy roe in the fridge for a couple of minutes to let it harden.
Also, the mocha sauce is not original to the recipe. The original recipe has rum in it and I didn’t have any on hand. I did have the Marsala wine for the mascarpone filling, and I think it does add needed flavor to the mixture. Although, you might get away with leaving it out and adding an extract of your choice.
This was such a fun recipe. I certainly think it would be a conversation piece at any gathering, not to mention very tasty.
It even won over the husband, my toughest critic!