Tiramisu Swiss Roll

1
Heat the oven at 250oC.
2
To Prepare the Sponge Cake:In an electric mixer, whisk the eggs, vanilla and cinnamon at high speed, and then gradually add the sugar. Continue to whisk for 6 minutes until a pale yellow mixture is obtained and the egg size is doubled, and then reduce the whisking speed.
3
Sift the flour with the starch, and start adding it in two batches over the eggs from the side of the bowl, so that the air will not come out of the eggs. Continue stirring gently using a spoon.
4
In another mixer bowl, whisk the egg whites for a minute at medium speed, and add the vinegar; continue to whisk until the mixture is incorporated, then gradually add a spoon of sugar until the mixture becomes firm; afterwards, add the cake mixture gently, so that that it will not drop.
5
Pour the mixture in the Swiss roll sheet covered with parchment paper, and then place it in the oven for 6-8 minutes or until the cake’s top turns golden.
6
After taking the cake out of the oven, top it with powdered sugar. Cover the cake with a clean kitchen towel and flip it on the other side. Remove the parchment paper and sprinkle the other side with powdered sugar, then wrap the hot cake with the towel and let it cool completely.
7
To Prepare the Custard Filling:In a pot over low heat, add the egg yolk, condensed milk, vanilla, the dash of cinnamon, and water; stir for 7 – 8 minutes or until it becomes incorporated similar to the condensed milk; taking care not to boil the mixture so that it will not clump. Drain the custard mixture and leave it to completely cool at room temperature.
8
Using a hand mixer, whisk the butter for 3 minutes until incorporated, then add it gradually to the custard mixture (spoon by spoon), while continuing to whisk until it is completely incorporated. Set it aside.
9
In another bowl, mix the cold whipping cream with 3 tablespoons of sugar until it becomes thick. Afterwards, add the cold creamy cheese, and continue to stir using a spoon until it is incorporated and does not clump.
10
Add the cream mixture to the custard mixture, and stir lightly using a spoon until the mixture is incorporated to obtain a great thick custard filling.
11
Open the wrapped sponge cake and pour the coffee, then roll out half the cream amount over it and sprinkle the grated chocolate; wrap it again gently using a towel then refrigerate it until it is completely cooled.
12
Before serving, garnish the cake with the remaining cream amount, and sprinkle the cocoa over the top.

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