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
Scale
For the Cake:
- 4 eggs, separated
- â…” 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.
