Tiramisu Cake Roll
Tiramisu Cake Roll – light and fluffy genoise sponge flavored with espresso, filled and frosted with a mascarpone and coffee liqueur Chantilly cream, and finally finished with a dusting of cocoa powder. Each bite is moist, decadent, rich, and tastes just like a tiramisu. This is a fancy and upscale version of the classic dessert that’s actually easier to make than you might think! Perfect for parties, get-togethers, or even the holiday’s. Simply delicious!
About The Recipe
I’ll admit, when my mom and I came up with this idea…we were a little nervous! We made a pumpkin cake roll two years ago and it took us SO long to get it right. I mean, I think we tested that cake about 8 or 9 times before we finally got it right!
So, we were really hesitant with this. Especially since we were under the threat of a winter-storm when testing!
Turns out, we had no reason to be afraid. This cake roll is actually SO easy!
Our test recipe actually came out first try. We couldn’t believe it!!
While the genoise was baking, we thought we had made too much cake batter to properly roll, but we decided to keep going. Just to see what happened!
Turns out, it’s a really good thing we did because it was absolutely perfect.
The cake is light, strong on the espresso, and pairs so wonderfully with our Chantilly cream.
I mean, heavy cream, powdered sugar, coffee liquor, vanilla, and mascarpone?! I was tempted to just eat the bowl!
All together it creates an incredibly decadent, but oh so simple dessert that is effortlessly stunning!
What is a Cake Roll?
A cake roll, also known as Swiss roll, jelly roll, cream roll, and roulade, is a type of rolled sponge cake that is typically made with a genoise (pronounced, “jen-wahz”) and filled with a cream or jam.
This version is inspired by a tiramisu and made with an espresso genoise sponge that is filled with a mascarpone and coffee liqueur Chantilly cream!
What is a Genoise Sponge?
That’s a very good question! It sounds very fancy and maybe even a little intimidating, but it’s actually a fairly simple cake to make. A genoise is a type of cake that involves the beating of egg yolks and egg whites separately, as well as folding in the flour. It typically also uses melted butter.
This version is a fatless sponge, which means there is no butter in this recipe. It is a necessity for a cake roll!
Reasons You Will Love This Tiramisu Cake Roll
- Absolutely stunning with minimal effort!
- Easier to make than you might think.
- Tastes just like a tiramisu.
- Perfect for holiday parties or get-togethers.
- Ready in less than an hour!
- Jellyroll Pan
- Parchment Paper
- Mixing Bowls
- Hand Mixer
- Stand Mixer
- Rubber Spatula
- Offset Spatula
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
For The Cake:
- All-Purpose Flour – For this cake, we wanted to keep things as simple as we could! All-purpose flour gives this cake the perfect texture and structure.
- Espresso Powder – This is our secret ingredient to give this cake the punch of espresso flavor that we all know (and love) from a classic tiramisu.
- Large Eggs – You will need 2 large egg whites, 3 egg yolks, and 2 large eggs in total for this recipe. There is no leavening agent in this recipe, so all the lift will come from beating these eggs!
- Granulated Sugar – You will also need the granulated sugar divided out, as some needs to be mixed with the eggs and yolks, then the rest needs to be beaten with the egg whites to create a meringue.
- Cocoa Powder – You will need cocoa powder to dust the cake to keep it from sticking after it’s baked!
For The Filling:
- Heavy Cream – For the filling/frosting, we will be making a Chantilly cream! Using cold heavy whipping cream is absolutely essential for this.
- Powdered Sugar – Adds just the right amount of sweetness to the Chantilly cream.
- Vanilla Extract – A splash of vanilla adds just the right amount of undertone.
- Coffee Liqueur – The main flavor of this Chantilly cream to recreate the classic flavors in a tiramisu!
- Mascarpone Cheese – Adds a wonderful sweet creaminess to this Chantilly cream.
How To Make This Tiramisu Swiss Roll
Step 1: Make the cake
Sift flour and espresso powder together in a small bowl. Set aside.
With an electric mixer, beat egg whites until foamy.
Add the 5 Tablespoons sugar, a little at a time, beating until medium peaks. Set aside.
With an electric mixer beat egg yolks, eggs, and 3 Tablespoons sugar to ribbon stage, about 5-10 minutes.
Fold in meringue in 3 additions.
Fold in flour mixture.
Step 2: Bake
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.
Step 3: Turn out and roll
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.
Step 4: Make Chantilly cream
While cake is cooling, combine cream, powdered sugar, vanilla, and coffee liqueur. Beat with an electric mixer to soft peaks.
Mix in mascarpone.
Step 5: Fill and roll
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.
Step 6: Frost
Use remaining filling to frost cake roll. Dust with cocoa powder.
FAQ + Troubleshooting
Why did my cake roll crack?
This could be a couple of things. The cake could be over-baked OR it was too cool when you tried to roll it. The cake needs to be piping hot for it to roll properly!
How long does it take for a cake roll to cool?
We have found that this tiramisu cake roll works best if you let it cool for 20 minutes, unroll it, and then let it cool for another 10-15. So, about 35 minutes.
Should this be refrigerated?
Yes!! You need to refrigerate if you’re not going to serve immediately. Even after serving, if there’s any left, it needs to be refrigerated or frozen.
Cake rolls can definitely be so much fun to decorate! Whether you want to keep it simple or go all out, here are a few fun decorating ideas!
- Chocolate curls add a fun (and delicious!) addition to the top of this cake.
- You can pipe the filling onto the outside of the cake to create a fun pattern or design!
- Drizzle with melted chocolate.
- Chocolate covered coffee beans can be added on top!
- Use a stencil to create a design or pattern with the cocoa powder.
How To Store
The best part about this tiramisu cake roll is that it can be refrigerated or frozen! Just be sure to wrap it tightly in plastic wrap to help hold it’s shape, and place it in the fridge for 5-7 days, or in the freezer for a couple of months!
If you choose to freeze this recipe, remember to place it in the fridge a day or so before you need it to allow time to thaw.
Do not put this roll in the microwave or oven!
Looking for more recipes like this? Here are a few you may like: Homemade Tiramisu, Tiramisu Layer Cake, Tiramisu Cupcakes, Homemade Ladyfingers, Coffee Truffles
- For this recipe, you will only need five eggs total! Even better? You will only have one egg white leftover.
- 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!
When you make this Tiramisu Cake Roll, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Tiramisu Cake Roll
- 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
- ⅞ cup heavy cream, cold
- 3 Tablespoons powdered sugar
- ¾ teaspoon vanilla extract
- 2 Tablespoons coffee liqueur
- ½ cup mascarpone cheese
- Heat oven to 400 °F.
- 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, beat egg whites until foamy.
- Add 5 Tablespoons sugar, a little at a time, continuing to beat until medium peaks. Set aside.
- With an electric mixer beat egg yolks, 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.
- While cake is cooling, combine cream, powdered sugar, vanilla, and coffee liqueur.
- Beat with an electric mixer to soft peaks.
- Mix in mascarpone.
Putting It Together
- 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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