If you adore the classic flavors of Italian tiramisu but want a fun, handheld twist, then this Tiramisu Swiss Roll Recipe is about to become your new favorite dessert. Imagine a light, cocoa-infused sponge cake rolled around luscious mascarpone cream that carries just the right kick of coffee liqueur. It’s rich yet airy, beautifully layered, and simply irresistible. Whether you’re hosting a dinner party or indulging in a sweet treat for yourself, this Tiramisu Swiss Roll Recipe offers all the indulgence of tiramisu in a stunning, elegant presentation.
Ingredients You’ll Need
Using simple, pantry-friendly ingredients is the secret to making this recipe shine. Each one brings standout qualities to the cake, from the fluffy texture to the bold coffee flavor and creamy filling.
- Eggs, separated: Provide structure with yolks and lightness with whipped whites for the sponge base.
- Granulated sugar: Sweetens both the cake and the cream filling perfectly without overpowering.
- Unsalted butter, melted: Adds richness and tenderness to the cake.
- Vanilla extract: Enhances the overall flavor with its warm aromatic notes.
- All-purpose flour: The foundation for the sponge, giving balance and body.
- Espresso powder: Boosts the signature coffee flavor that makes tiramisu so beloved.
- Cocoa powder: Infuses the sponge with chocolatey depth and a beautiful color.
- Baking powder: Ensures the cake is light and airy without being dense.
- Salt: Enhances all the flavors, helping them pop.
- Nonstick cooking spray: Keeps the cake from sticking, making rolling easy.
- Mascarpone cheese: The creamy heart of the filling, smooth and indulgent.
- Coffee liqueur or rum: Adds a boozy warmth and authentic tiramisu flavor.
- Heavy whipping cream: Whipped into stiff peaks to lighten the mascarpone filling.
- Cocoa powder and shaved chocolate: Perfect finishing touches for dusting and decoration.
How to Make Tiramisu Swiss Roll Recipe
Step 1: Prepare the Baking Pan and Preheat Oven
First, preheat your oven to 350 degrees Fahrenheit. Line a generous 18 x 13-inch baking pan with parchment paper and give it a good spray of nonstick cooking spray. This setup is key to ensuring your delicate sponge doesn’t stick when it’s time to roll, which is one of the main charms of this recipe.
Step 2: Make the Cocoa-Infused Cake Batter
In a large bowl, beat the egg yolks with sugar, melted butter, and vanilla extract until the mixture is creamy and pale. This mixture is the base for your tender cake texture and sweet flavor. Next, stir in the espresso powder and cocoa powder; these ingredients give the cake that unmistakable mocha essence and rich chocolate tone. In a separate bowl, whip the egg whites until stiff peaks form—this is what will give our cake lightness and lift. Combine the flour, baking powder, and salt, then fold it gently into the yolk mixture. Finally, fold in the whipped egg whites carefully to keep as much air in the batter as possible.
Step 3: Bake and Roll the Cake
Spread the batter evenly into your prepared pan and bake for about 10 minutes, or until a toothpick inserted in the center comes out clean. The sponge should spring back lightly when touched. As soon as it’s out of the oven, gently roll the cake right in its parchment paper while it’s still warm—this helps the sponge “remember” the rolled shape and prevents cracking later. Set this rolled cake aside on a wire rack to cool completely, which will make it easier to unroll without damage.
Step 4: Prepare the Mascarpone Filling
While the cake cools, beat together the mascarpone cheese, sugar, and coffee liqueur or rum until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture. This mascarpone filling combines richness and sheer lightness, marrying perfectly with the luscious sponge.
Step 5: Assemble the Swiss Roll
When the cake has completely cooled, unroll it carefully. Spread about two-thirds of your mascarpone filling evenly across the surface of the cake. Now comes the fun part – roll the cake back up, encasing the creamy filling inside a snug spiral. After rolling, spread the remaining filling over the outside of the cake, coating it like frosting. This outside layer adds a visual cue to what’s inside and gives an extra creamy bite.
Step 6: Finish with Cocoa and Chocolate
To finish, dust the whole roll liberally with cocoa powder to echo the tiramisu theme. Add a handsome sprinkling of shaved chocolate on top for texture, sparkle, and an irresistible chocolatier’s touch. This step not only makes your Tiramisu Swiss Roll Recipe look gorgeous but also intensifies the chocolate-coffee flavor profile.
How to Serve Tiramisu Swiss Roll Recipe
Garnishes
Simple garnishes can elevate your Tiramisu Swiss Roll Recipe in the most elegant way. Consider a light dusting of extra cocoa powder or extra shaved chocolate for visual appeal. Fresh mint sprigs can add a pop of color and a refreshing contrast. Even a few coffee beans scattered on the plate highlight the coffee notes inside.
Side Dishes
This dessert is quite indulgent on its own, but serving it alongside a scoop of vanilla bean ice cream or a citrus sorbet can cut through the richness beautifully. Fresh berries, like raspberries or strawberries, add a bright, tart balance and a delightful burst of freshness that pairs perfectly with coffee and chocolate.
Creative Ways to Present
For a party or special occasion, slice the roll into generous rounds and serve on elegant dessert plates. You could even place slices atop individual espresso cups for a charming tiramisu-inspired treat. Wrapping smaller slices in parchment for take-home favors or stacking them with layers of whipped cream and berry compote in tall glasses creates a whimsical trifle effect.
Make Ahead and Storage
Storing Leftovers
Once assembled, the Tiramisu Swiss Roll Recipe stays best refrigerated in an airtight container or wrapped tightly in plastic wrap. This keeps the cream fresh and the sponge moist. It will keep beautifully for up to 3 days, making it an excellent make-ahead dessert.
Freezing
You can freeze the Swiss roll unfilled by wrapping the baked cake tightly in plastic and aluminum foil, then freezing for up to 1 month. Thaw in the fridge overnight before adding the mascarpone filling and rolling. Avoid freezing after filling to maintain the best texture and flavor.
Reheating
Since this dessert is best served chilled, reheating is not recommended. Instead, slice and serve directly from the fridge to enjoy the creamy texture and full flavors of the tiramisu filling.
FAQs
Can I use regular coffee instead of espresso powder?
While espresso powder gives a concentrated coffee flavor without extra liquid, you can substitute with very strong brewed coffee or instant coffee granules. Just reduce any added liquid slightly to keep the sponge texture right.
Is it possible to make this recipe dairy-free?
This recipe relies heavily on mascarpone cheese and heavy cream for its signature texture. You could experiment with dairy-free cream cheese and coconut cream, but the flavor and texture will differ from the traditional tiramisu experience.
How do I prevent the cake from cracking when rolling?
The key is to roll the cake immediately after baking and while still warm, as this helps it “remember” the shape. Rolling it in parchment paper also protects the sponge and helps it hold its form.
Can I prepare the filling in advance?
Yes! The mascarpone filling can be made a day ahead and stored in the fridge, which actually helps flavors develop. Just give it a quick whisk before spreading if it thickens.
What other liqueurs can I use besides coffee liqueur or rum?
Amaretto or Marsala wine are wonderful alternatives that bring a slightly different nutty or sweet note while keeping the essence of tiramisu intact.
Final Thoughts
This Tiramisu Swiss Roll Recipe is a delightful spin on an Italian classic, offering all the indulgence of creamy mascarpone and coffee-kissed cocoa in a show-stopping rolled cake. It’s perfect for sharing — or savoring all by yourself. I can’t wait for you to try it and watch your friends and family’s faces light up with every bite!
Print
Tiramisu Swiss Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This Tiramisu Swiss Roll combines the light, airy texture of a classic Swiss roll with the rich, coffee-infused flavors of tiramisu. A soft cocoa sponge cake is rolled with a luscious mascarpone cream filling flavored with coffee liqueur, then dusted with cocoa powder and adorned with shaved chocolate, making for an elegant and indulgent dessert perfect for gatherings.
Ingredients
For the Cake:
- 4 eggs, separated
- ⅔ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 1½ teaspoons espresso powder
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Nonstick cooking spray
For the Filling:
- 8 ounces mascarpone cheese
- ¼ cup granulated sugar
- 3 tablespoons coffee liqueur or rum
- 1 cup heavy whipping cream
For Decoration:
- Cocoa powder, for dusting
- Shaved chocolate
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 18 x 13-inch baking pan with parchment paper and spray it with nonstick cooking spray to prevent sticking.
- Make the Cake Batter: In a large bowl, beat the egg yolks together with the granulated sugar, melted butter, and vanilla extract until the mixture is creamy and pale. Add the espresso powder and cocoa powder, mixing well. In a separate clean bowl, beat the egg whites until stiff peaks form. Sift together the all-purpose flour, baking powder, and salt, then stir these dry ingredients into the cocoa mixture. Carefully fold in the beaten egg whites to keep the batter light and airy. Spread the batter evenly in the prepared pan.
- Bake and Roll the Cake: Bake the cake for about 10 minutes, or until a toothpick inserted into the center comes out clean. Upon removing from the oven, immediately roll the cake using the parchment paper as a guide to prevent cracking. Place the rolled cake on a wire rack and let it cool completely before unrolling.
- Prepare the Filling: In a medium bowl, beat the mascarpone cheese with granulated sugar and coffee liqueur until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture to create a light, smooth filling.
- Assemble the Swiss Roll: Carefully unroll the cooled cake and spread about two-thirds of the tiramisu filling evenly over the surface. Roll the cake back up tightly, then spread the remaining filling evenly over the outside of the roll to frost it.
- Decorate: Dust the top of the Swiss roll with cocoa powder and garnish with shaved chocolate for an elegant finish. Chill briefly if desired before slicing and serving.
Notes
- Rolling the cake immediately after baking while it is still warm helps prevent cracking.
- Use freshly brewed espresso powder for the best coffee flavor.
- You can substitute coffee liqueur with rum or omit it for a non-alcoholic version.
- For best results, chill the cake after assembling to allow the flavors to meld.
- Ensure egg whites are beaten to stiff peaks to achieve a light and fluffy cake texture.
