• Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Dessert First

a san francisco food and travel blog | all things sweet

  • About Me
    • about pastrygirl
    • faq
    • press
    • Contact Me
    • Disclosure
    • Privacy Policy
  • My Books
  • Recipes
    • Breads
    • Cakes
    • Candy
    • Chocolate
    • Cookies
    • Custards
    • Fruit
    • Ice Cream
    • Pastry
    • Tarts
  • Sweet San Francisco
    • Sweet Spots
    • SF Events
  • Travel
    • Asia
    • Europe
    • California
    • Hawaii
  • reviews and recs
    • Cookbooks
    • Chocolate
    • Tools
  • Conversions

Sweet Sushi and Other Surprises

Mar 13 by Anita 58 Comments

Tiramusushi1

I’ve mentioned Elizabeth Falkner and her cookbook a few times already, I’ve even got to meet her last year, but it’s not until now that I finally got to try out the recipes in Demolition Desserts. Verdict? Baking with Falkner is like being told you can play with your food, literally any way you like. The results are surprising, imaginative, and – not least of all – delicious.

I made one of the first recipes that caught my eye when flipping through the book – it perfectly exemplifies the creativity and playfulness that infuses Falkner’s desserts. What looks like oddly like a set of sushi rolls you’d find in a Japanese restaurant is actually a modern, deconstructed take on tiramisu. A chocolate roulade is wrapped around a sweet marsala mascarpone filling and sliced into neat litle rolls that are arranged next to a mocha-rum dipping sauce. Where are the chopsticks? Made of a sesame-flecked vanilla biscotti, natch. Falkner even suggested grated pear "ribbons" to imitate the pile of ginger that accompanies most sushi – I didn’t do that part but her cleverness and attention to detail is amazing. And the name of the dessert – Tiramisushi – almost makes you wonder why someone else didn’t come up with it before.

Making this felt like a cross between baking and art project – all the familiar elements were rendered new and exciting due to their unconventional uses – I’d never sliced biscotti into slender little stems or thought about adapting a traditional roulade form to a squatter sushi shape. It was all very intriguing and eye-opening, especially making the cake rolls. Having rolled up sponge cakes for jelly rolls and bûche de Noël before, I thought would be the easiest parts, but it turned out to be one of the tricker tasks. The problem I had was that Falkner has you bake the cake in a quarter sheet pan, or a brownie pan, which is smaller than a jelly roll pan and results in a thicker cake. I believe she did this so that the thicker cake would more closely resemble the solid layer of rice in a sushi roll – you don’t want to cake to roll around itself several times like for a jelly roll, but only once to just enclose the filling.

It’s harder to roll a thick piece of cake up than a thin one, especially if the cake is overbaked and drying out and cracking as you attempt to wrest it into a perfectly round form. So, it’s important not to overbake this cake and keep it moist and soft to ensure it rolls up nicely. I also found that spreading the filling on the cake after letting it cool for a few minutes and then rolling it up also helped things. As you can see, I managed to get a few fairly shapely rolls out of this!

Tiramisushi2

With all the pieces in place, this dessert is not just visually appealing but gustatorily satisfying as well. The chocolate cake is light but intensely chocolatey, marrying well with the creamy, sweet mascarpone filling; it’s almost like a luxe version of one of those Hostess snack cakes. The slight bitterness of the espresso and rum laced chocolate sauce adds another layer of flavor to the combination as well as a providing an extra indulgent touch, and the biscotti chopsticks are the perfect crisp topper. All the parts of a classic tiramisu are in here, just in a jazzy new form. It’s also very easy to play around with all the flavors of the different components, making this a very versatile and lovely dessert – one that’s sure to inspire comments and smiles whenever you bring it to the table.

I heartily recommend Falkner’s book – it’s full of imagination-sparking creations like this, and it’s wonderful fun to read as well. You may be inspired to come out with some sweet surprises of your own.

I’m getting ready to make a trip to the east coast for business related to my own book, so I’ll be busy packing this weekend. I do have a post all ready for next though, so do stop on by – and I can’t wait to share tidbits from my trip when I return!

ITiramisushi3

Tiramisushi

adapted from Elizabeth Falkner’s Demolition Desserts

Cocoa Roulade Sponge Cake
1/2 cup (2 1/2 oz) flour
1/4 cup plus 1 Tablespoon (1 oz) cocoa powder
1/4 teaspoon baking powder
3 large eggs
1/2 cup ( 3 1/2 oz) sugar
pinch of salt
2 Tablespoons (1 oz ) butter, melted butter
1 Tablespoon water
Confectioner’s sugar for dusting

Marsala Mascarpone Filling
1 cup (8 oz) mascarpone cheese
1 Tablespoon confectioner’s sugar, sifted
1 Tablespoon Marsala wine

Mocha-Rum Dipping Sauce
1/2 cup heavy cream
1 Tablespoon corn syrup
1 Tablespoon cocoa powder
4 ounces bittersweet chocolate, chopped into pieces
3 Tablespoons hot brewed espresso
2 Tablespoons (1 oz) butter
2 Tablespoons rum
pinch of salt

To make the cocoa roulade, preheat oven to 350 degrees F. Butter a 9"x13" baking pan well and line bottom with parchment paper.

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

Whisk eggs and sugar together in a metal bowl. Set over a pot of simmering water on the stove and heat for a few minutes, whisking constantly, until the mixture is thick and warm to the touch.

Pour egg mixture into bowl of a stand mixer, add the salt, and whisk with the whip attachment on high speed for a few minutes until the mixture has cooled and tripled in volume.

Remove bowl from mixture 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 batter into prepared pan and spread out evenly with an offset spatula.

Bake for about 8 to 10 minutes, rotating halfway through. The center of the cake should bounce back when pressed with a fingertip.

Remove from oven and let cool for a few minutes on wire rack before unmolding onto a piece of parchment paper dusted with confectioner’s sugar. Peel off the piece of parchment on the bottom of the cake.

Cut the cake lengthwise down the middle so you have two long skinny rectangles. Slide rectangles apart. Now, if your piece of parchment is really big, you can cut it in half so each cake rectangle is on its own piece of parchment that you will use to roll it up. If your parchment is small, prepare new sheets of parchment dusted with confectioner’s sugar and place a cake rectangle on each one.

Here Falkner has you roll the cake up from the long side, using the parchment paper as a guide to help roll and keep it in place. Then you let the cakes sit overnight rolled-up before unrolling them, spreading with filling, and rolling them up again. I found that when I tried this the cake seemed to dry out and crack and not roll up very well. The easier method for me was to spread the filling onto the cake and then roll it up, and then store in the refrigerator. Make sure the cake is not still piping hot from the oven or it will melt the filling, but the sooner you fill it, the easier the cake is to roll. You can make the filling ahead of time so it’s ready to go when the cake is out of the oven.

To make the filling, combine all the ingredients together in a bowl until evenly blended. Do not overmix.

Spread half the filling down the center of each cake rectangle. Using the parchment paper as a guide, roll up the cake from the long side into a cylinder. Store the parchment-wrapped rolls in the refrigerator
for at least an hour to chill and set. Be sure to set them against something so they don’t unroll.

I haven’t included the recipe for the biscotti chopsticks because it would make this entry too long, but you can simply use your favorite biscotti recipe. Form the dough into more of a rectangle than a long log. When you take the biscotti dough out of the oven the first time, let cool for about 10 minutes, and then cut into chopstick-size sticks instead of the regular biscotti shape.  Return to the oven and bake again for the indicated time until they are firm and golden.

To make the dipping sauce, combine the cream, corn syrup, and cocoa powder in a saucepan. Heat on stove over medium heat until mixture starts to simmer.

Place the chocolate in a metal bowl and pour hot espresso over it. Pour the hot cream mixture over it and stir until chocolate is melted and everything is combined.

Add in the butter, rum, and salt, and stir until butter is melted.

When you are ready to serve the dessert, take the rolls out of the refrigerator and cut into rounds about 2 inches long. Arrange on a plate with the dipping sauce and biscotti chopsticks.

Tagged with: Elizabeth Falkner + Citizen Cake+ Demolition Desserts + tiramisushi + chocolate

Bite This!

Filed Under: Cakes, Chocolate, Cookbooks, Recipes

Related Posts

  • {Cookbook Review} ‘Tis the Time for Better Nutter Butters
  • Still Life of Strawberry Tart
  • Santorini Sublime
  • Black Forest Tart FlatlayBlack Forest Tart
  • Mangos and Macadamias
« A Visit from Some Well-Traveled Eggs
Spiced Chocolate Mousses »

Comments

  1. 1

    Oana says

    Mar 13 at 2:40 pm

    Wow those look … gustatorily delicious =)

    Reply
  2. 2

    Ginny says

    Mar 13 at 4:54 pm

    What a neat idea! I love it!

    Reply
  3. 3

    Daniel Chow says

    Mar 13 at 5:09 pm

    I’m quite intrigue with this recipe. Sounds like the cake is light and airy. I think I shall give this one a try.

    You mentioned book. You’re working on a book? Is it titled “Desert First”?

    Reply
  4. 4

    Hélène says

    Mar 13 at 5:45 pm

    All I have to say is Wow!

    Reply
  5. 5

    JillBe says

    Mar 13 at 5:58 pm

    I am dying to buy this book, but so far other things are taking precedence. Thanks for the confirmation – this recipe was already on my “try it when you buy it” list.

    Reply
  6. 6

    Gretchen Noelle says

    Mar 13 at 7:12 pm

    This is absolutely adorable! Lovely job. I would enjoy baking and art projects in one as well!

    Reply
  7. 7

    brilynn says

    Mar 13 at 7:37 pm

    That looks like so much fun! I need to have a look at that book.

    Reply
  8. 8

    michelle @ TNS says

    Mar 13 at 8:54 pm

    super fun! i have this book, but haven’t made anything from it yet.

    Reply
  9. 9

    kat says

    Mar 13 at 9:50 pm

    very nice! and the biscotti chopsticks, such a cute idea!

    Reply
  10. 10

    Evelin says

    Mar 13 at 10:30 pm

    Tiramisushi – this already sounds like a real treat! I would love making it:)
    I do need to get myself that book and I’ve been wanting it from the very first moment it was mentioned in someone’s blog.

    Reply
  11. 11

    Ashley says

    Mar 13 at 11:39 pm

    Wow you did an amazing job with this recipe! 🙂 I was looking through Demolition Desserts and when I saw this recipe I thought, no way I will ever pull that off. Beautiful photos and presentation too.

    Reply
  12. 12

    Katie says

    Mar 13 at 11:47 pm

    Oh wow thats a fantastic idea. Sounds delicious too!

    Reply
  13. 13

    Meeta says

    Mar 14 at 12:07 am

    Anita, this looks divine what a cool idea! I love tiramisu and i love sushi – perfect combo!

    Reply
  14. 14

    nezaket says

    Mar 14 at 12:21 am

    Looks really great! Tiramisushi, biscotti chopsticks… thanks for sharing the receipe with super photos.

    Reply
  15. 15

    dreamsicle says

    Mar 14 at 12:29 am

    this was the recipe that caught my eye too as i was flicking through “demolition desserts”! hopefully there will be more creative and ingenious pastry chefs like elizabeth falkner.

    your rendition of the recipe is amazing (it looks exactly like the one in the book), especially in how you rolled the roulade into something that intricate!

    have a great time in the east coast. i’m gonna have my grad party this weekend … can’t believe time passes by so quickly. good luck with everything!

    Reply
  16. 16

    Pille says

    Mar 14 at 12:56 am

    What a cool and imaginative way of serving a cake!! Not sure I’ll have patience for recreating this at home (I’m lazy), but I’m certainly bookmarking the recipe. Because you never know…

    Reply
  17. 17

    Rosa says

    Mar 14 at 2:10 am

    Wow, that’s such a great idea! I love the neat presentation! A mindblowing dessert!

    Cheers,

    Rosa

    Reply
  18. 18

    kate says

    Mar 14 at 4:04 am

    we can always count on you to come up with the best book reviews. This looks diving Anita , and i have to agree very creative. Now i have to get my hands on this book 😛

    Reply
  19. 19

    Katie B. says

    Mar 14 at 6:23 am

    Genius!! I have had this book on my want-list forever and this just moved it to the top! Great job!

    Reply
  20. 20

    Julie O'Hara says

    Mar 14 at 8:40 am

    That’s great! I made sweet “breakfast” sushi with fruit once, but they were far less complex than these. Still cute and fun though.

    Reply
  21. 21

    Indigo says

    Mar 14 at 9:01 am

    It’s official; this has to be the best idea in the world. 100000000% going to make this ^__^. And it looks amazing!

    Reply
  22. 22

    Madam Chow says

    Mar 14 at 9:13 am

    Lovely! I’m so impressed that you made this!

    Reply
  23. 23

    Nicisme says

    Mar 14 at 9:55 am

    Great idea, and the book sounds very interesting too!

    Reply
  24. 24

    diva says

    Mar 14 at 10:32 am

    i’m so inspired by your blog! i’m definitely gonna keep this one in mind and give it a try for some special occasion. thanks! and hope u don’t mind-i’ve linked your blog to mind. cheers x

    Reply
  25. 25

    Peko Peko says

    Mar 14 at 11:03 am

    Oh, this is absolutely brilliant!

    I am also going to 100000000% make this!

    Thanks!

    I just did this post on my blog about Japanese confections that look a little bit like your ‘makizushi’.

    Thanks again!

    KyotoFoodieのPeko

    Reply
  26. 26

    My Sweet & Saucy says

    Mar 14 at 1:56 pm

    What a fun recipe! I definitely agree that her book is fantastic! I tried her buttercream recipe and now it is my absolute favorite!

    Reply
  27. 27

    Jerry says

    Mar 14 at 2:24 pm

    So inventive! Want to make so badly!

    Reply
  28. 28

    toro says

    Mar 14 at 2:33 pm

    Helle!!
    I’m Toro.
    I live in japan.
    I like ice cream dessrt.
    Now I gether data about ice cream and dessart.
    Please link to this your site.

    Reply
  29. 29

    Medena says

    Mar 14 at 4:12 pm

    Love it! I am sooooo making it!!!
    Beautiful photos, and great blog!

    Reply
  30. 30

    Tartelette says

    Mar 14 at 5:27 pm

    This is brilliant! Love the idea…I can’t justify another book purchase though (beside yours :))!!

    Reply
  31. 31

    Deborah says

    Mar 14 at 7:05 pm

    What a fun recipe! I’m gonna have to check out this cookbook!

    Reply
  32. 32

    Amy says

    Mar 15 at 12:35 pm

    Wow this really caught my eye! It’s ingenious! I love the biscotti chopsticks. Are you writing a book? Can’t wait to hear the details! 🙂

    Reply
  33. 33

    Kevin says

    Mar 15 at 3:52 pm

    Those look great! Nice photos!

    Reply
  34. 34

    peabody says

    Mar 15 at 6:03 pm

    You have really out done yourself with this one Anita! Job well done. It looks so put together and beautiful.

    Reply
  35. 35

    Scott at Realepicurean says

    Mar 16 at 3:06 am

    Your tiramisushi looks fantastic. This is a top class pud!

    Reply
  36. 36

    Ellie @ Kitchen Wench says

    Mar 16 at 8:44 pm

    What a novel idea – I love the way the dish is presented!

    Reply
  37. 37

    candyce says

    Mar 17 at 11:03 am

    these are absolutely adorable! they look delicious and the presentation is very cute.

    Reply
  38. 38

    Joanna in the kitchen says

    Mar 17 at 12:30 pm

    This tiramisuchi is so wonderful. It looks fantastic, original. Great, great, great!!!

    Reply
  39. 39

    Wheeler says

    Mar 17 at 3:26 pm

    Oh those are so cool! I don’t know as if I would have the patience to pull them off but they are lovely to look at.

    Reply
  40. 40

    kate says

    Mar 17 at 4:18 pm

    those look SO good… so pretty and also yummy. i’m all over that cook book.

    Reply
  41. 41

    Niko says

    Mar 18 at 8:28 am

    This is so cool! Great hi-res pictures this post too. Two of my favorite foods all in one meal. Headed to SF tomorrow. Thanks for all the tips.

    Reply
  42. 42

    Cheryl says

    Mar 19 at 5:36 am

    Possibly the cutest name for a dessert ever. I just like to say it. This looks so fantastic. This would wow people over at parties.

    Reply
  43. 43

    Anali says

    Mar 19 at 9:14 am

    I love these! I have to admit to being a baby when it comes to real sushi. I just can’t handle it. But dessert sushi is quite alright with me! ; )

    Reply
  44. 44

    Tea says

    Mar 19 at 11:32 am

    I don’t even know what to say to that. WOw.

    Reply
  45. 45

    Jen Yu says

    Mar 20 at 10:25 am

    You know, the book might be amazing, but it takes some talent to execute something this gorgeous! You are a total stud 🙂

    Reply
  46. 46

    veron says

    Mar 20 at 11:17 am

    Utterly fun!

    Reply
  47. 47

    DoughGirl says

    Mar 20 at 9:19 pm

    How creative and it sounds so fun to make! I must have this book!

    Reply
  48. 48

    Tau says

    Mar 21 at 4:49 pm

    A question I always wondered

    Hi Anita,

    I saw you in flickr for the first time and when I discovered your blog I’ve been returning to it any time I wanted to bake. I love baking but I guess not as much as you 🙂 and I do love photography.

    The Question:
    What do you do with all that beautiful deliciousnesses you cook? I do like cooking but I dont do it very often because I finish overeating sweets and it becomes unhealthy. You might have the trick!

    You probably don’t have the time or energy to answer all your comments, don’t worry about that.

    Congratulations for your blog, for your book and for being persistent and good enough to turn your passion into your life!

    Reply
  49. 49

    Lisa says

    Mar 23 at 5:48 am

    Oh Anita, yet once again you’ve blown me away.. those photos are gorgeous!!

    I love this idea – so cute! I’ll definitely be checking this book out, thanks! 🙂

    xoxo

    Reply
  50. 50

    Kiriel says

    Mar 26 at 2:58 pm

    Very cute, though they can’t really be called sushi, since the one thing that makes sushi is the rice. Hmmmm… now I am thinking roulade with some sort of rice pudding-y type centre. An inspirational post indeed!

    Reply
  51. 51

    Sophie A. says

    Mar 31 at 12:33 pm

    I think your blog is adorable, I especially love your fun recipes, like this tiramisushi! I’d love to feature your recipes on the Key Ingredient blog!

    Sophie
    Blogger In Chief
    Key Ingredient

    Reply
  52. 52

    Chuck says

    Apr 13 at 9:18 am

    I just stumbled you and had to say that I love the photos. You have a beautiful blog. Thumbs Up!!

    Reply
  53. 53

    valerie says

    May 10 at 3:05 am

    wow.. really u have met her? i also love her book.. its very creative and fun.. i did some of it and it was really good but when i did this tiramisu it didnt go well as i would want to..hahah.. and it must be really fun to be you, travelling and tasting new kind of food.. hope to do that someday..

    Reply
  54. 54

    Valentina says

    Oct 3 at 3:50 am

    I just discovered this… tiramisushi, it’s just amazing!! xoxo

    Reply
  55. 55

    Ichi Tokyo says

    Dec 11 at 6:49 pm

    Yum this looks absolutely delicious, such amazing .

    Reply

Trackbacks

  1. ซูชิโรล 20 แบบที่ไม่ใช่ต้นตำหรับญี่ปุ่น แต่เกิดจากความคิดต่อยอดที่สร้างสรรค์! | WeGoInter.com - ทุนเร says:
    Sep 29 at 12:05 am

    […] 15. Tiramisu “tiramisushi” sushi @dessert first […]

    Reply
  2. 17 Times Sushi Lived Its Best Damn Life says:
    Feb 1 at 5:23 pm

    […] “A chocolate roulade is wrapped around a sweet marsala mascarpone filling and sliced into neat little rolls that are arranged next to a mocha-rum dipping sauce.” —Dessert First […]

    Reply
  3. 17 Occasions Sushi Lived Its Finest Darn Life - Epik Ara says:
    Feb 1 at 5:35 pm

    […] “A chocolate roulade is wrapped around a sweet marsala mascarpone filling and sliced into neat little rolls that are arranged next to a mocha-rum dipping sauce.” —Dessert First […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





About Me
Mentions in the Press
Want to go to pastry school?
Email me

subscribe to receive posts in your inbox

Archives

best of dessert first


The Making of Macarons (Sucre Cuit Style)

Hong Kong Eggettes (Daan Jai) for Mom


Tis the Season

A Better Brioche for World Bread Day


Consider the Humble Chocolate Chip Cookie

A Feast of Figs


Pure Dessert, Pure Inspiration

My Own Remembrance of Things Past: Dan Tats


The Slow Drip of Coffee on a Languorous Summer's Day

Still Life of Strawberry Tart

disclosure

This site uses affiliate links. Purchasing through the links will give this site commissions. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

about pastrygirl

Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. More about pastrygirl

my latest cookbook


My newest cookbook, Lollipop Love, is now out!

stay connected

Subscribe to new posts by email

  • home
  • my books
  • recipes
  • sweet san francisco
  • reviews
  • conversions
  • shop
  • archives
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

© 2006–2023 Anita Chu. All Rights Reserved. Design by Deluxe Designs