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Tiramisu cake roll recipe – espresso flavored sponge cake, brushed with coffee syrup and filled with Mascarpone Cheese Cream filling.
Happy Monday everyone! How was your weekend? Mine was pretty good! We got some snow around here, which I’ve got mixed fillings about… To celebrate the beginning of the new week, 9 days until Thanksgiving and 36 days until Christmas, I have a a Tiramisu cake roll recipe for you.
After sharing my Pumpkin Cake Roll With Buttercream Filling recipe, I was eager to experiment and make another roll!
It looks so eye catching, takes less time to make than a cake and I enjoy the smaller slices alongside a cup of espresso.
This recipe would be an amazing choice for your Thanksgiving or Christmas party. Honestly, it looks like a lot of ingredients and steps, but if you take the time to prepare everything before you start, it shouldn’t take that long.
I chose making a Tiramisu cake roll, because Tiramisu is one of my favorite desserts. I also noticed that a lot of people liked my Classic Tiramisu Recipe, which was pinned many times. So what is better than a Classic Tiramisu? I guess Tiramisu Cake Roll! Just joking they are both good, still don’t know which one is my favorite.
I love the combination of the firm, but airy cake, light mascarpone cream, rich espresso flavor and flavorful cocoa this elegant cooking dessert.
In case you didn’t know, Tiramisu is an Italian espresso flavored dessert, made with cookies called “lady fingers” with Mascarpone cream filling. Mascarpone is a type of Italian cheese, used in various dessert, pasta or risotto recipes.
And things are even better this time, NO RAW EGGS in the recipe, which is awesome! Well, as I was adapting this recipe from Epicurious, really wanted to make my favorite version of Mascarpone Cream Filling, where I use raw eggs, but then this sponge cake calls for 5 eggs and if I had to make the filling, I was going to need at least 3 more eggs, so I thought 8 eggs for a small cake roll would be too much. I really wasn’t sure if my readers were going to want to try the recipe with that many eggs, plus the concern of raw eggs, so I just made the filling using Mascarpone, sugar, whipped cream and liqueur.
Sponge cake is just perfect for this recipe, because it somehow stays moist, easily absorbs the coffee liqueur, doesn’t get soggy and stays firm. It has a well aerated structure, which makes a great choice for a roulade.
Sponge cake reminds me of my childhood, when my mom used to make a lot of cakes with sponge cake layers, whipped cream filling and some fresh fruit. I should try and make a cake soon!
I hope you enjoy the recipe and please let me know if any questions, as I may have missed to mention something. It is the perfect twist of the classic Italian dessert.
MORE TIRAMISU RECIPES Tiramisu Cheesecake: Classic Tiramisu Recipe:
And Even More Sweet Treats
Tiramisu Cake Roll Recipe
Sponge Sheet Cake
- 1/2 cup cake flour + 2 tbsp for dusting the pan
- 5 eggs at room temperature, (egg yolks separated from egg whites)
- 1 1/2 tsp vanilla extract
- 1/2 cup sugar
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 4 tbsp butter, , melted and cooled to room temperature
- 3 tbsp powdered sugar
- 1/2 cup espresso coffee, (I used Nespresso)
- 2 tbsp sugar
- 1 tbsp liqueur of your choice, (I used Grand Marnier, Francelico, Amaretto or Brandy can be substituted)
Mascarpone Cream Filling
- 8 oz (225 gr) Mascarpone cheese at room temperature (take out of the fridge 30 minutes before use)
- 1/4 cup sugar
- 1 tbsp liqueur, (I used Grand Marnier, Francelico, Amaretto or Brandy can be substituted)
- 1/2 cup cold heavy cream
- 2 tbsp unsweetened cocoa powder for dusting the top of the roll
- Preheat oven to 350 F (177 C).
- Spray jelly roll pan (9x13 in) with cooking spray, line with parchment paper, then spray and dust with flour over parchment paper. Set aside.
- In the bowl of a stand mixer (or using a hand mixer and a bowl) beat egg yolks, sugar and vanilla on medium high speed until pale and thick (7-8 minutes).
- Slowly, using a rubber spatula fold in cake flour. Do not over mix. Set aside.
- In a large bowl mix together egg whites, salt and cream of tartar. Beat on medium speed until stiff peaks form.
- Using a rubber spatula gently fold in egg whites into egg yolks and flour mixture.
- In a small bowl mix melted butter with 2-3 tbsp of batter, then add this mixture to the remaining batter.
- Spread batter evenly into prepared pan.
- Bake for 8-10 minutes. Cake top should spring back when touched.
- GENEROUSLY sift powdered sugar over cake. Cover with a kitchen towel and flip cake over. Remove parchment paper and roll cake up with towel. Let it cool completely.
- In a small sauce pan combine espresso and 2 tbsp sugar. Bring to a simmer. Let coffee reduce to about 1/3 cup. (Simmer on low-medium for 4-5 minutes). Remove from heat and add liqueur. Set aside.
Mascarpone Cream filling:
- In a medium bowl using a rubber spatula mix together Mascarpone cheese and 1/4 cup sugar. Add in 1 tbsp liqueur and mix until combined. (Do not mix Mascarpone with an electric mixer, because depending on its temperature and the room temperature it may separate)!
- In the bowl of an electric mixer on high speed beat heavy cream until stiff peaks form. (Do not over beat, as it may turn into butter).
- Using a rubber spatula gently fold whipped cream into Mascarpone-sugar mixture.
Assemble the cake roll:
- Carefully unroll cooled cake roll and brush with coffee syrup.
- Using and offset spatula, gently spread Mascarpone Cream filling over roll (work slowly and gently, so you don't get any cake crumbs mixed in with filling).
- Roll cake back (without towel), leaving seam side down on baking sheet.
- Let cake set in the fridge for at least 30 minutes.
- Dust with cocoa powder, cut and serve.
No raw eggs in this recipe.
Original recipe suggests the use of Frangelico, I used Grand Marnier, but Francelico, Amaretto, Whiskey or Brangy can be substituted.
This recipe call for the use of cake flour, substitute 1/2 cup unbleached all purpose flour + 1/2 tsp cornstarch, to make your own cake flour. No need to run to the store and saves you money.
I used a 9x13 jelly roll pan.
Do not mix Mascarpone with an electric mixer, because depending on its temperature and the room temperature it may separate. Use a rubber spatula instead.
Do not over beat heavy cream for the filling, as mixture may turn into butter.
It is important, that you GENEROUSLY sift powdered sugar over cake, before you turn it over the towel, so it does't stick to it. (It may still stick a little).
Nutrition information is automatically calculated, so should only be used as an approximation.