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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:
And Even More Sweet Treats
Tiramisu Cake Roll Recipe
Ingredients
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
Coffee Syrup
- 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
Instructions
Cake:
- Preheat oven to 350 F (177 C).
- Spray jelly roll pan (9×13 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.
Coffee syrup:
- 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.
Notes
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 9×13 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum
Looks awesome! I love making cake rolls better than cakes. Would love to have a piece right now! 🙂
Thanks Valya!
I love cake rolls, they are always pretty, always delicious and I can never stop myself from digging in! Yummy recipe lady!
Thanks Pamela!
What a great idea and makes for a pretty presentation. Tiramisu is one of my favorites and I really would like to try your recipe.
Thanks Janette!
Yeah, we got snow around here, too. I know exactly how I feel about it. Winter, you’re rude.
Love that you did another log cake! Tiramisu is perfect for a fluffy and airy log 🙂
Oh yeah, snow… Thanks Sarah, glad you like this tiramisu roll!!!
Mira, I feel that you are becoming the Queen of roll cakes. This looks perfect, almost too good to be true! It is honestly like something I see in the windows of fancy bakeries. What a brilliant idea, turning tiramisu (my all time favourite dessert!) into a cake roll. My mother will go nuts over this. I think I have to make this for Christmas dinner dessert! (I hate fruit cake!)
Thanks so much for the nice compliments Nagi! Tiramisu is my favorite desserts! My mom loves tiramisu, too! You should definitely try it! LMK if you do 🙂
I love making cake rolls, and since I’m crazy about tiramisu, I need to try this! Beautiful cake roll, Mira, and great idea! 🙂
Thanks Marcie!
wow, you are so creative! your tiramisu cake looks amazing, yummy
Thanks Lara!
This is gorgeous Mira! Tiramisu was my favorite dessert before I went vegan. I HAVE to try and figure out a way to make this!!!
Thanks a lot Linda! I have been thinking of ways to veganize this, but I don’t have a lot of experience in vegan baking… Do you think some kind of coconut cream would work for the filling?
I was thinking maybe a cashew cream. The coconut flavor might be too strong. I think the big obstacle is the number of eggs in the sponge cake. It’s difficult to use an egg replacer once you get past 3 eggs. I’m going to try though! 🙂
Yeah, I agree on that. You can try it with just 3 eggs, will not be that spongy, but it is not a problem. I should make some cashew cream, haven’t used my blender for anything besides soups recently.
OMG!!!! Tiramisu is one of my favorite desserts! It reminds me of school in Italy – oh I wish I could go back! I’ve never had it as a roulade – this is a fantastic idea! Love it!
Thanks Kathleen! I’m glad it brings nice memories to you! It is my favorite dessert, too!
This is fantastic, Mira, and probably a bit less fussy than making a classic tiramisu (especially if one is making their own lady fingers!). Swiss rolls are beautiful and come together rather quickly. I’ve not seen this variation before, but it is quite beautiful and I am sure tasty as ever! Thank you for this delightful recipe, Mira!
Thanks so much Traci! I wish I had discovered how easy Swiss rolls are earlier! It really doesn’t take a long time to make!