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
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 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.
