Preparation

Start by making the Tiramisù cream
Whisk egg yolks and sugar white and fluffy
Add vanilla sugar
Stir the mascapone smooth to avoid lumps and then add the egg and sugar mixture.
Set the cream for the Tiramisù rolls aside.
For the sponge cake start by whisking eggs and sugar to a thick cream.
Pass flour, potato starch and baking powder through a sieve and add it to the egg and sugar mixture.
Line a baking tray with parchment paper and spread the batter in a thin rectangle over the paper.
Bake at 200 C / 390 F for 5 minutes. It’s important not to overbake the sponge. Otherwise it will become too hard to roll.
Turn the sponge upside down to remove the baking paper as soon as it has left the oven. The turn becomes easier to accomplish, if you sandwich the sponge between two not too heavy cutting boards.
Mix espresso with Marsala and sprinkle it over the sponge.
Powder with cocoa.
Spread the tiramisù cream evenly over the sponge and roll it up.
Fold the Tiramisù roll tightly in baking paper and leave it in the fridge to cool, before cutting it up in slices.
Place the tiramisù rolls in small paper cake cups before serving.