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Tiramisu Cake Roll
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5 from 11 votes

Tiramisu Cake Roll Recipe

Tiramisu cake roll - espresso flavored sponge cake, brushed with coffee syrup and filled with Mascarpone Cheese Cream filling.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Italian
Servings: 10
Author: Lyubomira L

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 (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.

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

Recipe adapted from Epicurious.
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

Calories: 329kcal | Carbohydrates: 27g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 206mg | Potassium: 86mg | Sugar: 20g | Vitamin A: 755IU | Calcium: 55mg | Iron: 0.6mg