Go Back Email Link
–+ servings
tiramisu cake roll on white board with cocoa powder sprinkled around, a cake knife and measuring cup of coffee beans beside, a stack of plates, two empty glasses, and a white mug of coffee behind.

Tiramisu Cake Roll

5 from 2 votes
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Author: Traci Crossland
A soft espresso genoise sponge, filled and frosted with a luscious coffee liqueur and mascarpone Chantilly cream. This Tiramisu Cake Roll is even BETTER than the classic dessert! Every bite is perfectly balanced, moist, and oh-so delicious.

Ingredients

Cake

  • ⅓ cup all purpose flour*
  • 1½ teaspoons espresso powder
  • 2 large egg whites room temperature
  • 5 Tablespoons granulated sugar
  • 3 large egg yolks room temperature
  • 2 large eggs room temperature
  • 3 Tablespoons granulated sugar
  • cocoa powder for dusting

Filling

  • ⅞ cup heavy cream cold
  • 3 Tablespoons powdered sugar
  • ¾ teaspoon vanilla extract
  • 2 Tablespoons coffee liqueur
  • ½ cup mascarpone cheese
US Customary - Metric

Instructions

Cake

  • Heat oven to 400℉.
  • Line jellyroll pan with parchment and spray with baking spray. Set aside.
  • Sift flour and espresso powder together in a small bowl. Set aside.
  • With an electric mixer fitted with the whisk attachment, beat egg whites until foamy.
  • Add 5 Tablespoons sugar, a little at a time, continuing to beat to medium peaks. Set aside.
  • With an electric mixer beat egg yolks, whole eggs, and 3 Tablespoons sugar to ribbon stage, about 5-10 minutes.
  • Fold in meringue in 3 additions.
  • Fold in flour mixture.
  • Pour into prepared pan, making sure to get batter all the way to edges and in corners.
  • Tap to level and remove air bubbles.
  • Bake for 8-10 minutes, or until done.
  • Immediately dust top of cake with cocoa powder.
  • Turn out onto parchment.
  • Carefully remove pan and peel parchment off of baked cake.
  • Beginning with short end, roll cake and parchment up together jelly roll-style.
  • Allow to cool for 20 minutes.
  • Gently unroll cake.
  • Allow to finish cooling.

Filling

  • While cake is cooling, combine cream, powdered sugar, vanilla, and coffee liqueur.
  • Beat with an electric mixer to soft peaks.
  • Mix in mascarpone.

Assembly

  • Spread ½ of filling evenly over top of cooled cake, leaving a ¼ inch border all the way around.
  • Beginning with the same side as before, re-roll the cake tightly.
  • Use remaining filling to frost cake roll.
  • Dust with cocoa powder.
  • Cut off ends when ready to serve.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Expert Tips:
  • When you’re baking this sponge, do NOT over bake. Over baking results in a cake that cracks and becomes unroll-able. Take the cake out when it is JUST baked.
  • Do not allow to cool completely before unrolling! If it’s too cold when you try to unroll, the cake will crack because, once it’s cold, the cake forms into that roll shape and is no longer flexible.
  • Be careful to not over whip the filling.
  • Be sure to roll when the cake is just cool enough to not melt the filling.
  • Do not roll parchment up into filled cake!

Nutrition

Serving: 1sliceCalories: 229kcalCarbohydrates: 18gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 127mgSodium: 40mgPotassium: 60mgFiber: 0.1gSugar: 14gVitamin A: 591IUVitamin C: 0.1mgCalcium: 43mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.