If you’ve ever fallen head over heels for the classic Italian dessert, you’re going to love this twist: the Tiramisu Swiss Roll Recipe is a heavenly, light, and utterly joyful fusion of airy sponge and luscious mascarpone cream, all wrapped up in one gorgeous roll. With every bite, you get the rich flavors of coffee, cocoa, and velvety cheese, but delivered in a way that’s playful and elegant—perfect for impressing friends or savoring as a special treat. This recipe takes the essence of tiramisu and reimagines it into a stunning dessert that’s as fun to make as it is to eat.
Ingredients You’ll Need
What’s amazing about this Tiramisu Swiss Roll Recipe is that the ingredients are straightforward but each one plays a starring role in bringing the dessert to life. From the delicate eggs that create the soft sponge to the mascarpone that gives that iconic creamy texture, each ingredient is essential for creating the perfect balance of flavors and the beautiful structural roll.
- 4 eggs, separated: These give the cake its light, fluffy texture by whipping the whites and enriching the yolks.
- â…” cup granulated sugar: Adds sweetness and helps stabilize the egg whites for the sponge.
- ¼ cup unsalted butter, melted: Offers moisture and a subtle richness to the sponge.
- 1 teaspoon vanilla extract: Delivers a gentle warmth and depth of flavor.
- ½ cup all-purpose flour: The base powder that structures the cake without weighing it down.
- 1½ teaspoons espresso powder: Infuses the roll with that classic coffee aroma essential for tiramisu flavor.
- 3 tablespoons cocoa powder: Brings a deep chocolate undertone pivotal to the dessert’s profile.
- 1 teaspoon baking powder: Ensures a light rise and tender crumb.
- ¼ teaspoon salt: Enhances all the other flavors, balancing sweetness and bitterness.
- Nonstick cooking spray: Prevents the cake from sticking when rolling and baking.
- 8 ounces mascarpone cheese: The luscious, creamy heart of the tiramisu filling.
- ¼ cup granulated sugar: Sweetens the mascarpone filling just right.
- 3 tablespoons coffee liqueur or rum: Adds that boozy touch for authentic tiramisu fun.
- 1 cup heavy whipping cream: Lightens the filling, making it fluffy and delightful.
- Cocoa powder, for dusting: Adds a final decorative touch and intensifies the chocolate coffee essence.
- Shaved chocolate: Provides a beautiful, textured garnish that’s pure indulgence.
How to Make Tiramisu Swiss Roll Recipe
Step 1: Prepare Your Pan and Preheat Your Oven
Start by preheating your oven to 350°F, which is key for that perfect gentle bake. Line an 18 x 13-inch baking pan with parchment paper and spray it with nonstick cooking spray to make sure your delicate sponge slides right out without a hitch.
Step 2: Create the Cake Batter
In a large bowl, beat the egg yolks with sugar, melted butter, and vanilla extract until creamy and well blended. Then whisk in the espresso powder and cocoa powder—you’ll instantly recognize that inviting coffee-chocolate aroma. In a separate bowl, beat the egg whites until stiff peaks form; this is what will give your sponge its signature lightness. Next, combine the flour, baking powder, and salt, folding these dry ingredients into the cocoa mixture before gently folding in the beaten egg whites, preserving all that wonderful airiness.
Step 3: Bake and Roll the Cake
Spread the batter evenly in your prepared pan, smoothing it out carefully. Bake for about 10 minutes, checking with a toothpick to ensure it comes out clean. The real trick for a perfect roll is to immediately remove the cake from the oven and roll it up gently while still warm—this sets the shape beautifully as it cools and makes rolling with the filling a breeze later.
Step 4: Prepare the Tiramisu Filling
While the cake cools, beat the mascarpone cheese with sugar and coffee liqueur (or rum) until completely smooth. In another bowl, whip the heavy cream until stiff peaks form, then gently fold this into the mascarpone mixture to create a light, fluffy cream that’s every bit as dreamy as the classic tiramisu filling.
Step 5: Assemble Your Tiramisu Swiss Roll Recipe
Unroll the cooled cake carefully, then spread about two-thirds of the tiramisu filling evenly over the surface. Roll the cake back up tightly but gently, sealing in the cream inside. Spread the remaining filling over the outside of the roll for a luscious finish.
Step 6: Add Your Decorative Touches
Finish your Swiss roll by dusting the top with cocoa powder, enhancing that beautiful coffee-chocolate look and taste. Then sprinkle the shaved chocolate on top for a stunning, textured decoration that’s as irresistible to the eye as it is to the palate.
How to Serve Tiramisu Swiss Roll Recipe
Garnishes
To make your Tiramisu Swiss Roll even more special, add a fresh dusting of cocoa powder just before serving and scatter some dark chocolate shavings or curls over the top. A few coffee beans or a sprig of fresh mint can add an elegant touch and a pop of color that invites guests to dive right in.
Side Dishes
This dessert shines brilliantly on its own but pairs beautifully with a simple espresso or a small glass of dessert wine, like Vin Santo. For a light, fresh contrast, serve it alongside some fresh berries or a scoop of vanilla gelato to balance the rich creaminess of the Swiss roll.
Creative Ways to Present
Want to wow your guests? Slice the roll into neat rounds and serve on individual dessert plates with a drizzle of chocolate sauce or a dusting of powdered sugar. For festive occasions, you can even decorate the whole roll with chocolate curls shaped like roses or piped whipped cream rosettes for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers in an airtight container in the refrigerator for up to three days. Because of its fresh cream filling, it’s best enjoyed sooner rather than later to maintain that creamy texture and perfect sponge softness.
Freezing
While freezing this Swiss roll is possible, know that the texture of the mascarpone cream might change slightly after thawing. If you do freeze it, wrap it tightly in plastic wrap and then aluminum foil to protect it, and thaw overnight in the fridge for best results.
Reheating
Reheating isn’t recommended for this dessert since it’s all about that cool, creamy texture. If you want a bit of warmth, simply let slices sit at room temperature for 10–15 minutes before serving, so the flavors mellow and the sponge softens gently.
FAQs
Can I substitute the coffee liqueur with something else?
Absolutely! If you prefer not to use alcohol, try using brewed espresso or strong coffee instead. It will still infuse the signature coffee flavor without the boozy kick.
What if I don’t have mascarpone cheese?
You can substitute mascarpone with a mixture of cream cheese and heavy cream, but keep in mind the flavor and texture will be a bit different. Mascarpone is richer and creamier, so it’s worth seeking out for that classic tiramisu experience.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm is key! This allows it to bend easily without breaking. Use the parchment paper to help roll it tightly and leave it rolled to cool in that shape.
Can this recipe be made gluten-free?
Yes! Use a gluten-free all-purpose flour blend in place of the regular flour. Just make sure the blend contains xanthan gum or another binder to give the sponge structure.
Is this recipe suitable for beginners?
Definitely. The steps are straightforward and approachable, and you get a spectacular result that feels gourmet. Just be sure to follow the folding steps gently for that perfect sponge texture.
Final Thoughts
There’s honestly something magical about the Tiramisu Swiss Roll Recipe—it combines the beloved flavors of tiramisu with the delightful fun of a rolled cake, creating a dessert that’s fresh, elegant, and truly irresistible. Whether you’re making it for a special occasion or just because you want to treat yourself, it’s bound to become a favorite in your recipe collection. So grab your ingredients and get rolling; your new favorite dessert awaits!
Print
Tiramisu Swiss Roll Recipe
- Prep Time: 15 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 into a delicate and moist rolled sponge cake filled with creamy mascarpone and whipped cream. The cake layers are infused with espresso and cocoa, while the filling features coffee liqueur and mascarpone for a rich, luscious dessert perfect for sharing.
Ingredients
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 Tiramisu Filling
- 8 ounces mascarpone cheese
- ¼ cup granulated sugar
- 3 tablespoons coffee liqueur or rum
- 1 cup heavy whipping cream
For Garnish
- Cocoa powder, for dusting
- Shaved chocolate
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line an 18 x 13-inch baking pan with parchment paper and spray it lightly with nonstick cooking spray to prevent sticking.
- Make the cake batter: In a large mixing bowl, beat the egg yolks with granulated sugar, melted butter, and vanilla extract until creamy and smooth. Stir in the espresso powder and cocoa powder until well combined. In a separate bowl, beat the egg whites until stiff peaks form. In another bowl, whisk together the flour, baking powder, and salt; then gently fold these dry ingredients into the cocoa mixture. Finally, fold in the beaten egg whites gently to preserve the airiness.
- Bake the sponge: Spread the batter evenly in the prepared pan, smoothing the surface. Bake for about 10 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove from oven and immediately roll the warm cake up carefully to prevent cracking. Place it on a wire rack and let it cool completely while rolled.
- Prepare the tiramisu filling: In a medium bowl, beat the mascarpone cheese with granulated sugar and coffee liqueur or rum until smooth and creamy. In a separate chilled bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
- Assemble the roll: Carefully unroll the cooled cake and spread about two-thirds of the tiramisu filling evenly over the entire surface of the cake. Roll the cake back up tightly. Then, spread the remaining tiramisu cream over the entire rolled cake as an outer layer.
- Finish and garnish: Dust the top of the rolled cake generously with cocoa powder and decorate with shaved chocolate to enhance both flavor and presentation. Chill before serving for best results.
Notes
- Rolling the cake immediately after baking while still warm helps prevent cracking.
- You can substitute coffee liqueur with dark rum or omit alcohol for a non-alcoholic version.
- Ensure the whipped cream is beaten to stiff peaks for a stable filling.
- For easier rolling, use the parchment paper to lift and roll the cake.
- Chilling the cake for an hour or more before slicing can improve slicing stability.
