Tiramisu Cake Roll
This tiramisu cake roll recipe makes a stunning dessert. It’s an airy sponge roll filled with rich mascarpone cream, soaked in coffee and dusted with cocoa.
My take on the classic dessert uses a genoise sponge. It’s an airy cake that is light ad pliable and easy to roll. The sponge is plain and fairly dry, which means it’s great for soaking up coffee, just like the traditional lady fingers in tiramisu. It’s the same sponge used in all my cake roll recipes, like this blueberry cake roll and lemon cake roll.
The mascarpone cream adds a luxurious, velvety texture. It’s dolloped inside the cake roll and on the top, then generously dusted with cocoa powder. Traditional tiramisu uses a sabayon egg mixture and mascarpone, but this easy recipe uses a mascarpone vanilla cream. It’s the perfect dessert to enjoy with friends.
For another coffee-flavored treat, try these cappuccino muffins or chocolate coffee mousse!
Ingredients
Find all the ingredient amounts for this tiramisu cake recipe listed in the printable recipe card at the bottom of the post. Here is a rundown of the main ingredients needed.
- Large eggs – The eggs will be separated. First, the egg whites will be whipped with sugar until medium-stiff peaks form. After this, the yolks will be whipped with the remaining sugar, oil, vanilla, and a pinch of salt until this egg mixture triples in volume. Whipping the egg yolks enough is key for an airy sponge.
- Sugar and vegetable oil – These are added to the sponge for flavor and texture. There’s only a very small amount of oil in the cake, which helps to bring in some moisture.
- Cake flour – Thanks to its low protein content, cake flour makes the most tender sponge. If you have no cake flour, you can make some using all-purpose flour mixed with a little cornstarch. There are notes on this in the recipe card at the bottom of this post.
- Coffee – Fresh hot coffee is used to soak the sponge, enhancing the coffee flavor of the tiramisu. It can be freshly brewed coffee or espresso powder dissolved in hot water.
- Amaretto, dark rum or coffee liqueur – An optional extra
- Mascarpone cheese – This is whipped with vanilla, powdered sugar, and heavy whipping cream to create a stable, creamy, delicious filling.
- Cocoa Powder – The cake is finished with a generous dusting of cocoa powder for a classic tiramisu finish and added depth of flavor.
Equipment
You will ideally use a stand mixer with a whisk attachment for the sponge. Alternatively, you can use an electric hand mixer but be prepared to whisk for long. This recipe is not suitable to make by hand. You’ll also need a clean kitchen towel to roll the sponge in and a 15x10x1 inch Swiss roll tin/jelly roll pan.
Method
- Start by prepping your jelly roll cake pan. Apply a light coat of oil or non-stick cooking spray, then line the bottom of the pan with a sheet of parchment paper. The oil will help the parchment stick to the pan and provide a flat baking surface.
The Cake
- Next, separate the eggs. The yolks go into a small bowl for later use, and the egg whites go into the large bowl of your stand mixer.
- Whisk the egg whites with your mixer on high speed until they foam. Add half the sugar to the whites, and whisk until medium-stiff peaks form.
The peaks should maintain their shape but slightly fold over when you lift the whisk.
- Transfer the whipped egg whites to a separate bowl and set aside. Then add the egg yolks, the remaining sugar, vanilla, oil, and a pinch of salt to the original mixer bowl.
- Whip this mixture on high for about 4 minutes or until it triples in volume. The yolks should become thick, and pale and form ribbons when the whisk is lifted.
- Now, carefully fold a third of the egg whites into the beaten yolk mixture using a rubber spatula.
- Repeat this folding process two more times with the remaining egg whites.
- Sift about half of the flour over the egg mixture and gently fold it in, not deflating it.
- Repeat this process with the remaining flour mixture.
- The final sponge batter should have a light and airy texture.
- Pour this into your prepared baking sheet, using an offset spatula or dough scraper to gently spread the batter into an even layer.
- Bake the sponge for approximately 10-12 minutes until the top springs back when lightly pressed.
- Prepare a clean tea towel on your workspace. Dust it with a generous amount of powdered sugar.
- Once the sponge is baked, carefully invert it onto the sugared towel.
- Remove the parchment paper. Roll the cake and towel together from the short side into a tight spiral.
- Allow the rolled cake to cool completely to room temperature on a cooling rack.
Mascarpone filling
- Combine the mascarpone, powdered sugar, and vanilla extract in a medium bowl. Use a hand or stand mixer with a paddle attachment, starting on low speed, to mix until everything is combined.
- Slowly increase the speed to medium and gradually pour in the heavy cream while continuing to whisk until the mixture becomes thick and holds stiff peaks.
Assembling
- Once the sponge is baked and cooled, unroll the sponge.
- Drizzle over the coffee, a spoonful at a time, over the cake, and let it soak in.
- Next, spread 1/2 the mascarpone whipped cream on top, leaving a small border on all sides. Gently re-roll the sponge.
- Pipe the remaining mascarpone cream on the top of the sponge.
- Generously dust with cocoa powder. Pipe the remaining mascarpone cream on the top of the sponge
Storing
Leftover tiramisu cake roll can be stored in an airtight container in the refrigerator for up to 3 days.
Tiramisu Cake Roll
This tiramisu cake roll recipe makes a stunning dessert. It's an airy sponge roll filled with rich mascarpone cream, soaked in coffee and dusted with cocoa.
Ingredients
Sponge
- 4 large eggs
- 100g (½ cup) granulated sugar
- 28g (2 tablespoons) neutral vegetable oil
- ½ teaspoon vanilla paste or extract
- ⅛ teaspoon salt
- 90g (¾ cup) cake flour*
Filling
- 170g (6oz) mascarpone cheese
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla paste or extract
- 1/8 teaspoon salt
- 240g (1 cup) heavy cream
Coffee soak
- 80g (1/3 cup) brewed strong coffee, cooled
- 15g (1 Tbsp) amaretto, dark rum or coffee liqueur (optional)
Topping
- Cocoa powder
Instructions
- Apply a light coat of oil or non-stick cooking spray to a 15x10x1 inch jelly roll pan, then line the bottom of the pan with a sheet of parchment paper. Preheat the oven to 350°F/180°C with a rack in the center.
- Separate the eggs. The yolks go into a small bowl for later use, and the egg whites go into the large bowl of your stand mixer.
- Whisk the egg whites with your mixer on high speed until they foam. Add half the sugar to the whites, and whisk until medium-stiff peaks form. The peaks should maintain their shape but slightly fold over when you lift the whisk.
- Transfer the whipped egg whites to a separate bowl and set aside.
- Add the egg yolks, remaining sugar, vanilla, oil, and a pinch of salt to the original mixer bowl. Whip this mixture on high for about 4 minutes or until it triples in volume. When the whisk is lifted, the yolks should become thick and pale and form ribbons.
- Now, fold a third of the egg whites into the beaten yolk mixture using a rubber spatula. This process should be gentle to avoid deflating the air bubbles in the egg whites. Repeat this folding process two more times with the remaining egg whites.
- It's time to incorporate the flour. Sift half the flour over the egg mixture and gently fold it, not deflating it. Repeat this process with the remaining flour.
- The final sponge batter should have a light and airy texture. Pour this into your prepared baking sheet, using an offset spatula or dough scraper to gently spread the batter into an even layer.
- Bake the sponge for approximately 10-12 minutes until the top is lightly golden brown and the sponge springs back when lightly pressed.
- While the cake is baking, prepare a clean tea towel on your workspace. Dust it with a generous amount of powdered sugar. Once the sponge is baked, carefully invert it onto the sugared towel.
- Remove the parchment paper, then dust the cake with more powdered sugar. Roll the cake and towel together From the short side into a tight spiral. Allow the rolled cake to cool completely to room temperature on a cooling rack.
Mascarpone filling
- Combine the mascarpone, powdered sugar, salt, and vanilla in a medium bowl. Use a hand or stand mixer with a paddle attachment, starting on low speed, to mix until everything is combined.
- Slowly increase the speed to medium and gradually pour in the heavy cream while continuing to whisk until the mixture becomes thick and holds stiff peaks.
Assembling
- Once the sponge is baked and cooled, unroll the sponge.
- Mix the amaretto or coffee liqueur into the coffee if using. Drizzle the coffee, a spoonful at a time, over the cake, and let it soak in.
- Next, spread 1/2 the mascarpone whipped cream on top, leaving a small border on all sides. Gently re-roll the sponge.
- Pipe the remaining mascarpone cream on the sponge, then dust it with cocoa powder. Store in the fridge for at least 60 minutes before serving.
- Leftover tiramisu cake roll can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
* If you don't have cake flour, you can make your own by combining 80g of all-purpose flour with 10g of cornstarch.
This recipe is written using grams as the main measurement. US cup equivalents are also included if you don't have a scale. Note that these are smaller than metric cups.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 364Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 156mgSodium: 168mgCarbohydrates: 26gFiber: 0gSugar: 17gProtein: 6g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
Have you tried adding 1 tablespoon of coffee liquor or Frangelico, etc to the coffee? It may add a real nice additional flavor. Thanks for sharing.
I have added that into the recipe as an optional extra 😀
I THINK YOUR RECIPES LOOK AWESOME. CAN’T WAIT TO TRY THEM
Thanks Deborah!
We love Tiramisu! This is a great way of making it. Thanks for sharing it.