If you adore the rich, creamy flavors of classic tiramisu but want a fun twist that’s perfect for sharing, this Tiramisu Swiss Roll Recipe will quickly become your go-to dessert. Imagine a soft, light cocoa sponge cake rolled up with a luscious mascarpone cream infused with espresso and a hint of coffee liqueur, all dusted with cocoa and topped with delicate chocolate shavings. It’s a showstopper with every bite revealing a harmony of textures and flavors that feel both sophisticated and warmly familiar.
Ingredients You’ll Need
These ingredients are refreshingly simple yet carefully chosen to bring out the best in every component of this dessert. Each one plays a vital role, whether it’s building the tender cocoa sponge, enriching the filling with creamy indulgence, or lending that unmistakable coffee flavor a delicious punch.
- 4 eggs, separated: Essential for creating a light and airy cake texture by whipping the egg whites to perfection.
- ⅔ cup granulated sugar: Sweetens the sponge and balances the bold coffee notes.
- ¼ cup unsalted butter, melted: Adds richness and moisture to the cake base.
- 1 teaspoon vanilla extract: Provides a subtle warmth that enhances the cocoa and coffee flavors.
- ½ cup all-purpose flour: Forms the structure of the sponge without weighing it down.
- 1½ teaspoons espresso powder: Intensifies the coffee flavor for that classic tiramisu essence.
- 3 tablespoons cocoa powder: Gives the sponge a deep chocolate note and beautiful color.
- 1 teaspoon baking powder: Helps the cake rise to tender perfection.
- ¼ teaspoon salt: Balances flavors and highlights the sweetness.
- Nonstick cooking spray: Ensures easy cake release from the pan.
- 8 ounces mascarpone cheese: The creamy star filling that embodies tiramisu’s signature richness.
- ¼ cup granulated sugar: Sweetens the mascarpone filling just enough to keep it luscious.
- 3 tablespoons coffee liqueur or rum: Adds a boozy warmth and complexity.
- 1 cup heavy whipping cream: Whipped to stiff peaks and folded in to lighten the mascarpone filling.
- Cocoa powder, for dusting: A final flourish that enhances the chocolate aroma.
- Shaved chocolate: Decorative and delicious, giving texture and extra chocolate goodness.
How to Make Tiramisu Swiss Roll Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F and lining an 18 x 13-inch baking pan with parchment paper. Spraying it with nonstick cooking spray ensures the delicate cake won’t stick later, making rolling a breeze. This initial setup is crucial for the cake to bake evenly and release effortlessly.
Step 2: Whip Up the Cake Batter
In a large bowl, beat the egg yolks with sugar, melted butter, and vanilla extract until creamy and smooth—this is what creates the cake’s tender crumb. Stir in the espresso powder and cocoa powder to inject that unmistakable coffee-chocolate flavor. Meanwhile, in a separate bowl, beat the egg whites until stiff peaks form; this step is key for a light, fluffy sponge. Combine the flour, baking powder, and salt, then fold the dry mix into the cocoa batter. Finally, gently fold in the whipped egg whites, being careful not to deflate the mixture. Spread this luscious batter evenly in your prepared pan.
Step 3: Bake and Roll the Sponge
Bake the cake for approximately 10 minutes, or until a toothpick inserted into the center comes out clean. The sponge should spring back when touched lightly. Immediately upon removing it from the oven, roll the cake up while it’s still warm—this technique is key to avoid cracks later. Place the rolled cake on a wire rack and allow it to cool completely.
Step 4: Prepare the Mascarpone Filling
Beat the mascarpone cheese, sugar, and coffee liqueur or rum together until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the mascarpone mixture. This gives your filling a wonderfully light texture, perfectly balanced with indulgent richness and subtle sweetness.
Step 5: Assemble the Swiss Roll
Unroll the cooled cake carefully and spread about two-thirds of the tiramisu filling evenly over the surface. Roll it back up snugly and coat the outside with the remaining cream for extra decadence. This layered approach not only tastes divine but also looks stunning when sliced.
Step 6: Add the Finishing Touches
Dust the entire Swiss roll with cocoa powder to echo those classic tiramisu visuals and sprinkle with shaved chocolate for a lovely contrast in texture and a touch of elegance. These final flourishes elevate the dessert from everyday to extraordinary.
How to Serve Tiramisu Swiss Roll Recipe
Garnishes
A simple dusting of cocoa powder and delicate chocolate shavings is all you need to make your Tiramisu Swiss Roll Recipe look as delightful as it tastes. If you want to get creative, fresh raspberries or a sprig of mint add a pop of color and freshness that complements the creamy sweetness brilliantly.
Side Dishes
This swiss roll pairs wonderfully with a cup of freshly brewed espresso or a scoop of vanilla bean ice cream. The warm bitterness of the coffee cuts through the richness, while the ice cream adds a cold contrast that’s wonderfully indulgent. For a more festive occasion, serve alongside some fresh berries or a light fruit salad to balance the dessert’s richness.
Creative Ways to Present
Present the Tiramisu Swiss Roll Recipe as beautiful individual slices on a chilled platter sprinkled with cocoa powder. For a wow-factor, serve slices with a drizzle of coffee-infused chocolate sauce or even a dusting of edible gold flakes for special celebrations. Wrapping slices in parchment paper and tying with twine also makes for charming gifting or party favors.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keeping the cake chilled allows the flavors to meld even further, and it remains moist and creamy. Just be sure to cover it well to prevent it from absorbing any fridge odors.
Freezing
You can freeze your Tiramisu Swiss Roll Recipe by wrapping it tightly in plastic wrap and then in aluminum foil. It will keep well for up to 1 month in the freezer. When you want to enjoy it again, thaw it overnight in the fridge to preserve the texture and taste.
Reheating
This dessert is best served chilled or at room temperature. Avoid reheating since the mascarpone cream can separate when warmed. If you prefer it less cold, simply let it sit at room temperature for 15–20 minutes before serving to bring out all its lovely flavors.
FAQs
Can I use instant coffee instead of espresso powder?
Yes, instant coffee works well in a pinch, but espresso powder tends to have a richer, more robust flavor that really elevates the tiramisu notes in the swiss roll.
Is it necessary to roll the cake while it’s still warm?
Rolling the cake while warm makes it pliable and less likely to crack or break. If you wait until it cools, it becomes stiff and more difficult to roll smoothly.
Can I substitute the coffee liqueur for something non-alcoholic?
Absolutely! Use strong brewed coffee or coffee syrup to keep the flavor without the alcohol. Just adjust the quantity slightly to avoid making the filling too wet.
How long should I beat the egg whites to stiff peaks?
Beat the egg whites until they hold a firm peak that stands straight up when you lift the whisk. This usually takes about 3–5 minutes with a stand mixer or hand mixer on medium-high speed.
What’s the best way to shave chocolate for topping?
Use a vegetable peeler on a bar of chocolate to create thin curls or shavings. This adds a lovely texture contrast and makes the dessert visually stunning.
Final Thoughts
This Tiramisu Swiss Roll Recipe is truly a delightful way to enjoy the beloved flavors of tiramisu with a playful twist. The combination of a tender cocoa sponge and rich, creamy filling is a guaranteed crowd-pleaser whether for a cozy family night or an elegant dinner party. Give it a try—you’ll be amazed at how effortlessly impressive this dessert looks and tastes. Once you experience that first slice, you’ll want to make it again and again!
Print
Tiramisu Swiss Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This Tiramisu Swiss Roll combines the classic flavors of tiramisu in a delicious and elegant rolled cake. Featuring a light cocoa sponge infused with espresso powder, filled with creamy mascarpone and coffee liqueur whipped cream, and decorated with cocoa powder and shaved chocolate, it is perfect for dessert lovers seeking a sophisticated treat.
Ingredients
For the Cake:
- 4 eggs, separated
- ⅔ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 1½ teaspoons espresso powder
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Nonstick cooking spray
For the Filling and Decoration:
- 8 ounces mascarpone cheese
- ¼ cup granulated sugar
- 3 tablespoons coffee liqueur or rum
- 1 cup heavy whipping cream
- Cocoa powder, for dusting
- Shaved chocolate, for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 18 x 13-inch baking pan with parchment paper and spray it with nonstick cooking spray to ensure the cake does not stick.
- Make Cake Batter: In a large bowl, beat the egg yolks, granulated sugar, melted butter, and vanilla extract until the mixture becomes creamy and smooth. Add the espresso powder and cocoa powder and mix until fully combined. In a separate bowl, whip the egg whites until stiff peaks form. Sift together the all-purpose flour, baking powder, and salt, then gently stir this into the cocoa mixture. Carefully fold in the whipped egg whites to keep the batter light and airy. Spread the batter evenly in the prepared pan.
- Bake and Roll Cake: Bake the cake for about 10 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove the cake immediately and carefully roll it up with the parchment paper inside while it’s still warm. Place the rolled cake on a wire rack and allow it to cool completely, which helps prevent cracking during filling.
- Prepare Filling: Beat the mascarpone cheese, sugar, and coffee liqueur or rum until the mixture is smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture to create a light and fluffy tiramisu filling.
- Fill and Re-Roll Cake: Carefully unroll the cooled cake and spread two-thirds of the tiramisu filling evenly over the surface. Roll the cake back up tightly, then spread the remaining filling evenly over the outside of the roll.
- Decorate and Serve: Dust the entire cake roll generously with cocoa powder and garnish with shaved chocolate for an elegant finish. Chill the cake slightly before slicing to help it hold its shape, then serve.
Notes
- Use fresh eggs at room temperature for best volume when whipping whites and yolks.
- Be gentle when folding in egg whites to maintain spongy texture.
- Rolling the cake while warm prevents cracks and makes rolling easier.
- Chill the tiramisu roll for at least 1 hour before slicing for cleaner cuts.
- Substitute coffee liqueur with rum or omit for alcohol-free version.
- Use high-quality cocoa powder and espresso powder for intense flavor.
