Tiramisu Cake Roll

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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 holidays. 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!

Equipment Needed

• Jellyroll Pan
• Parchment Paper
• Mixing Bowls
• Sifter
• Hand Mixer
• Stand Mixer
• Rubber Spatula
• Offset Spatula

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cake:

• All-Purpose Flour – has just the right amount of protein to give this cake the perfect texture and structure.
• Espresso Powder – 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 – act as both the binder and the leavening agent. All the lift will come from beating these eggs!
• Granulated Sugar – is not only used to sweeten, it also stabilizes the egg whites in the meringue.
• Cocoa Powder – is used to dust the cake to keep it from sticking after it’s baked!

For The Filling:

• Heavy Cream – has a higher fat content which makes the whipped cream sturdier and able to hold peaks.
• Powdered Sugar – dissolves easily and adds just the right amount of sweetness.
• Vanilla Extract – enhances the flavor and adds just the right amount of undertone.
• Coffee Liqueur – is the main flavoring for this Chantilly cream. It recreates the classic flavors in a tiramisu!
• Mascarpone Cheese – adds a wonderful sweet creaminess.

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 fitted with the whisk attachment, beat egg whites until foamy.

Add the 5 Tablespoons sugar, a little at a time, beating 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.

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 few 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! You may have also let it cool too long before unrolling it.

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.

Decorating Ideas

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

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!

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.

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