Tiramisu Cake Roll

Tiramisu cake roll is espresso flavored sponge cake, brushed with coffee syrup and filled with mascarpone cheese and whipped cream filling. This simple yet elegant dessert is sure to bring a smile to everyone’s faces. My son ate three pieces.  It’s a big achievement for him as he is not a huge fan of cakes.

tiramisu cake roll2_wm Ingredients

For the cake

  • 1/2 cup cake flour plus more for dusting the pan
  • 5 eggs, room temperature, separated,
  • 1 tsp pure vanilla extract
  • 1/2 cup plus 2 tsp sugar, divided
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar
  • 57 g butter, melted and cooled
  • 2 bsp powdered sugar

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For the syrup

  • 1/2 cup brewed espresso
  • 2 tbsp sugar
  • 1 tbsp coffee liqueur (optional)

For the filling

  • 250g mascarpone cheese
  • 1/4 cup sugar
  • 1/4 tsp ground cinnamon
  • 1 tbsp coffee liqueur
  • 250 ml chilled heavy cream
  • cocoa for dusting

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    1. Preheat oven to 175°C. Lightly coat a 25 x 37.5 cm pan with baking spray and line with parchment paper.
    2. Spray parchment paper with baking spray and dust with flour; shake off any excess flour and set aside.
    3. In your mixer’s bowl, beat together yolks, vanilla, and 1/2 cup sugar at high speed until thick and pale for about 7-10 minutes.
    4. Add half of flour to yolks-mixture and fold it in gently. Add the rest of the flour and fold in gently. Set aside.
    5. In a large mixing bowl combine egg whites, salt and cream of tartar; beat at medium speed until soft peaks form.
    6. Add 2 tablespoons sugar and continue to beat until whites just hold stiff peaks.
    7. Fold 1/4 of whites into yolk mixture, then fold in remaining whites until thoroughly combined.
    8. Pour melted butter in a small mixing bowl. Stir 1/2 cup of the prepared cake batter into melted butter.
    9. Gently fold the butter mixture back into the batter; fold until thoroughly combined.
    10. Spread batter evenly in previously prepared pan; rap pan once on counter to eliminate air bubbles.
    11. Bake for 10 to 12 minutes, or until top of cake springs back when you touch it.
    12. Sift powdered sugar over cake; cover cake with a kitchen towel and a baking sheet.
    13. Holding sheet and cake pan together, flip cake onto cloth on baking sheet. Carefully peel off the parchment paper.
    14. Using the towel, roll up cake, jelly-roll style, keeping it wrapped in the towel.
    15. Place cake seam-side down on a rack, still wrapped in the towel, and cool completely.

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    1. Prepare the syrup. Combine espresso and sugar in a small saucepan and bring to a boil. Stir until sugar dissolves, then boil until liquid is reduced to a 1/4 cup. Remove from heat and stir in coffee liqueur  (optional); let cool to room temperature.
    2. Make the Filling. Combine mascarpone, sugar, cinnamon and coffee liqueur (if not using, replace by 1 tbsp coffee syrup) in a large bowl; beat with a mixer until thoroughly combined. Set aside.
    3. In a separate bowl, beat heavy cream until it just holds stiff peaks. Fold the whipped cream into the mascarpone mixture until combined.
    4. Assemble the roll. Gently unroll cooled cake on a baking sheet, keeping it on the towel. Brush cake with the espresso syrup.
    5. Using an offset spatula, spread the whipped cream filling evenly over cake, leaving a 1 cm  border all around. You can leave some filling for decoration.
    6. Starting from long side nearest you, roll up cake without towel, leaving it seam-side down on baking sheet. Dust with cocoa powder. It’s ready to serve!

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Recipe adopted from Diethood


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