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KitchenAid ‘Chef Of The Fortnight’: Arzooman Irani, Executive Chef VIVANTA by TAJ, Gurgaon, shares his famous recipe of Tiramisushi!


INGREDIENTS: For Cocoa Roulade Sponge  Cake

– Flour: 75 gms

– Cocoa powder: 65 gms

– Baking powder: ¼ teaspoon

– Eggs (large): 3 nos.

– Sugar: 75 gms

– A pinch Salt

– Butter:  2 tablespoon

– Water: 1 tablespoon

– Sugar, for dusting


INGREDIENTS: Marsala Mascarpone Filling

– Mascarpone cheese: 240 gms

– Confectioner’s sugar (sifted): 15 gms

– Marsala wine:  15 ml


METHOD: Cocoa Sponge

– Pre- heat oven to 350 degrees F. Grease a KitchenAid Professional-Grade Nonstick 9″ x13″ Cookie Sheet and line the base with parchment paper. Prepare two thin tea towels, sprinkled generously with confectioner’s sugar.

– Sift flour, cocoa powder and baking powder into a bowl and set aside.

– Whisk eggs and sugar together in the KitchenAid Stand Mixer on low speed. Set over a saucepan of simmering water on the stove and heat for a few minutes, whisking constantly, until the mixture has cooled and tripled in volume.

– Remove bowl from the heat and fold in flour mixture with a rubber spatula, trying not to deflate the batter.

– Combine melted butter and water and add to the batter, folding in to combine.

– Pour the batter into the prepared pan and spread out evenly with an offset spatula.

– Bake for about 8-10 minutes, rotating the pan half way through. The centre of the cake should bounce back when pressed with a fingertip.

– Remove from oven and immediately turn out onto a wire rack. Peel off the piece of parchment and cut the cake lengthwise down the middle, so that you have two long skinny rectangles. Transfer each piece to a tea towel. Roll the cake with the tea towel from the longest side. Let them cool completely.


METHOD: Mascarpone Filling

– Combine all the ingredients together in the KitchenAid Stand Mixer bowl for a few seconds on low speed until evenly blended.



– Unroll cakes from towel and spread cheese mixture on them. You may use a piping bag to do this.

– Re-roll cakes and refrigerate for at least an hour.

– Cut the cake rolls into sushi-sized pieces and garnish with supreme orange sections.

– Serve with chopsticks.

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