Tiramisu Cake Roll

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.

Course: Desserts

Cuisine: American

Prep Time: 35

Cook Time: 10

Total Time: 45

Servings:

Calories: 229kcal

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 cold

Instructions

Cake

Heat oven to 400℉ (200℃).
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

Expert Tips:

Room temperature is about 70℉ (21℃).
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