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Tiramisu Swiss Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 60 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/tiramisu-swiss-roll-recipe/