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
Scale
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
- â…“ 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.
