If you love the classic Italian dessert but crave a lighter, more playful presentation, the Tiramisu Swiss Roll Recipe is exactly what you need in your baking repertoire. This delightful treat takes the beloved flavors of espresso-soaked ladyfingers and rich mascarpone cream, then wraps them in a soft and airy sponge cake rolled to perfection. It brings all the indulgence of tiramisu with a fun twist that’s perfect for impressing guests or enjoying a cozy afternoon coffee. Trust me, once you make this, it might just become your new favorite dessert to share.
Ingredients You’ll Need
The magic of this Tiramisu Swiss Roll Recipe is in its simplicity; each ingredient plays a crucial role in creating the perfect balance of flavor, texture, and aroma. From eggs that provide the sponge’s lightness to smooth mascarpone that offers creamy richness, these essentials come together effortlessly.
- 4 large eggs, room temperature: These form the base of the fluffy sponge, adding structure and volume when beaten properly.
- ½ cup granulated sugar: Sweetens the batter and helps create a tender crumb in the cake.
- ½ cup all-purpose flour: Works with cornstarch to keep the cake light and delicate rather than dense.
- 2 tablespoons cornstarch: Adds softness to the sponge and prevents it from becoming chewy.
- 1 teaspoon baking powder: Gives a little lift to ensure the roll is springy and airy.
- ¼ teaspoon salt: Enhances all the flavors and balances the sweetness.
- 2 tablespoons brewed espresso or strong coffee, cooled: Imparts that classic tiramisu coffee flavor right into the sponge.
- ½ teaspoon vanilla extract: Adds a warm, fragrant undertone to the cake batter.
- 1 tablespoon cocoa powder (for dusting): Creates a beautiful, chocolatey exterior on the towel that helps the cake roll smoothly without sticking.
- 8 ounces mascarpone cheese, room temperature: The creamy, tangy heart of the filling that makes tiramisu so decadent.
- ¾ cup heavy cream: Whipped to soft peaks for a luxuriously light texture in the filling.
- ⅓ cup powdered sugar: Sweetens the filling delicately without heaviness.
- 1 teaspoon vanilla extract: Adds extra depth to the mascarpone filling.
- 2 tablespoons brewed espresso (for filling): Reinforces that rich coffee flavor throughout the dessert.
- 1 tablespoon coffee liqueur (optional): For an adult twist, it injects a boozy warmth that elevates the classic tiramisu taste.
- Additional cocoa powder for dusting: The final flourish to make each slice look irresistible.
How to Make Tiramisu Swiss Roll Recipe
Step 1: Prepare the Sponge
Start by heating your oven to 350°F (175°C) and lining a 10 by 15-inch jelly roll pan with parchment paper, greasing it lightly to ensure the cake releases easily. Then, whisk your eggs and sugar on high speed for 5 to 7 minutes until the mixture is thick, pale, and tripled in volume—this airiness is key to the tender sponge. Gently fold in the flour, cornstarch, baking powder, and salt in stages, being careful not to deflate your batter. Add in the espresso and vanilla, folding just enough for even color and flavor distribution. Pour the batter into the pan, leveling it evenly, and bake for 10 to 12 minutes until the cake springs back softly when pressed.
Step 2: Roll the Cake
The moment the cake comes out of the oven is crucial. Immediately dust a clean kitchen towel with cocoa powder—this helps prevent sticking and adds a lovely chocolate hint to the outside of the roll. Invert the hot cake onto the prepared towel, carefully peel off the parchment, and roll the cake up gently with the towel starting from the short edge. This rolling while warm sets the shape and keeps it flexible for filling later. Let the rolled sponge cool completely on a wire rack before unrolling.
Step 3: Make the Mascarpone Filling
While the cake cools, prepare the luscious filling by beating together mascarpone cheese, heavy cream, powdered sugar, vanilla extract, espresso, and coffee liqueur (if using) until smooth and thick. The filling should be light yet stable enough to hold its shape within the roll, so take your time achieving a perfect whipped consistency.
Step 4: Assemble and Chill
Gently unroll the cooled cake and spread the mascarpone filling evenly across the surface, right to the edges. Carefully roll it back up snugly this time, without the towel, to keep the spiral intact. Wrap your masterpiece tightly in plastic wrap to maintain moisture and chill it in the refrigerator for at least two hours. This resting step lets the flavors marry beautifully, and the roll firms up, making it easier to slice cleanly.
Step 5: Finish and Serve
Just before serving, dust the Tiramisu Swiss Roll generously with cocoa powder to mimic that classic tiramisu dusting. Slice with a sharp knife for neat, elegant rounds that showcase the coffee and cream swirls.
How to Serve Tiramisu Swiss Roll Recipe
Garnishes
Keep garnishes simple yet striking to complement the richness of this Swiss roll. Consider topping slices with a few chocolate shavings, a sprig of fresh mint, or a light dusting of espresso powder. These touches brighten the presentation and add subtle flavor contrasts without overwhelming the dessert.
Side Dishes
This Tiramisu Swiss Roll pairs wonderfully with freshly brewed espresso or a creamy cappuccino for an authentic Italian vibe. For a refreshing balance, offer a small bowl of mixed berries or a dollop of lightly sweetened whipped cream. The fruity acidity cuts through the creamy sweetness, creating an enticing flavor harmony.
Creative Ways to Present
For a fancy occasion, slice the roll and serve individual portions on fine dessert plates accompanied by edible flowers or a drizzle of chocolate sauce. Another fun idea is to make mini Swiss rolls using the same recipe in smaller pans for bite-sized delights—perfect for parties or afternoon teatime. Presentation truly enhances the experience of enjoying the Tiramisu Swiss Roll Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover slices are best stored in an airtight container in the refrigerator and enjoyed within 2 to 3 days to maintain freshness and texture. The mascarpone filling is delicate, so keeping it chilled is important to preserve flavor and prevent spoilage.
Freezing
If you want to keep your Tiramisu Swiss Roll around longer, it freezes beautifully. Wrap the whole roll tightly in plastic wrap and then in aluminum foil to protect against freezer burn. When you’re ready, thaw it overnight in the fridge. While the texture might be slightly softer, the flavor stays wonderfully intact.
Reheating
This dessert is best enjoyed chilled, so reheating is not recommended. If you prefer it closer to room temperature, let it sit out for 10 to 15 minutes before serving to allow the flavors and creaminess to shine without melting or losing structure.
FAQs
Can I make the Tiramisu Swiss Roll Recipe without coffee liqueur?
Absolutely! The coffee liqueur is optional and adds a bit of boozy warmth, but you can skip it entirely for a kid-friendly or alcohol-free version without compromising flavor.
What is the best way to roll the sponge cake without cracking?
Rolling the cake immediately after baking while it’s still warm and pliable is key. Using a cocoa-dusted towel to roll it also prevents sticking and helps the cake retain moisture, reducing cracking risks.
How long can I keep the Tiramisu Swiss Roll refrigerated?
For the best taste and consistency, enjoy it within 2 to 3 days. The fresh mascarpone and cream filling are perishable, so it’s best not to store it too long.
Can this dessert be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Ensure the blend contains xanthan gum or another binding agent to replicate the sponge’s texture.
Is there a way to make the recipe ahead for a party?
Definitely. This Tiramisu Swiss Roll Recipe is perfect for making a day in advance. Prepare, roll, chill thoroughly, and slice just before serving to impress your guests with minimal last-minute effort.
Final Thoughts
Creating this Tiramisu Swiss Roll Recipe is such a rewarding experience that brings the beloved flavors of tiramisu into a fresh, fun format. It’s approachable, elegant, and sure to delight anyone lucky enough to taste it. Don’t hesitate to try making it at home—you’ll find it’s an irresistible treat that makes any moment feel a little more special.
Print
Tiramisu Swiss Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 37 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Tiramisu Swiss Roll combines the flavors of classic tiramisu with the light, fluffy texture of a sponge cake roll. With layers of espresso-soaked sponge and mascarpone cream, it’s a show-stopping dessert that’s surprisingly easy to make and perfect for special occasions or indulgent treats.
Ingredients
For the Sponge Cake
- 4 large eggs, room temperature
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons brewed espresso or strong coffee, cooled
- ½ teaspoon vanilla extract
- 1 tablespoon cocoa powder (for dusting)
For the Filling
- 8 ounces mascarpone cheese, room temperature
- ¾ cup heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons brewed espresso
- 1 tablespoon coffee liqueur (optional)
- Additional cocoa powder for dusting
Instructions
- Prepare the Pan and Batter: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the eggs and sugar with an electric mixer on high speed for 5–7 minutes until thick and pale.
- Fold Dry Ingredients: Gently fold in the flour, cornstarch, baking powder, and salt into the beaten eggs and sugar. Add vanilla extract and espresso, folding just until combined to maintain a light batter.
- Bake the Sponge: Pour the batter into the prepared pan, spreading evenly. Bake for 10–12 minutes until the cake springs back when touched.
- Roll the Cake: Dust a clean kitchen towel with cocoa powder, immediately invert the hot cake onto the towel. Carefully peel off the parchment paper and roll the cake up with the towel from the short side to shape it. Allow it to cool completely rolled up.
- Make the Filling: In a medium bowl, beat mascarpone, heavy cream, powdered sugar, vanilla, espresso, and coffee liqueur (if using) together until smooth and thick.
- Assemble the Roll: Unroll the cooled cake gently, spread the mascarpone filling evenly over the surface, then roll the cake back up tightly without the towel.
- Chill and Serve: Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set. Before serving, dust with additional cocoa powder.
Notes
- For a kid-friendly version, omit the coffee liqueur.
- Be gentle when folding the batter to keep the sponge light and airy.
- Chilling the rolled cake well makes slicing cleaner and easier.
