This Tiramisu Cake Roll is a delectable dessert that combines the classic flavors of tiramisu with the lightness of a sponge cake, making it a dessert that is both indulgent and satisfying. The dessert is made by rolling a coffee sponge cake with a rich and creamy Mascarpone and coffee filling. It is easy to prepare and is sure to please anyone with a sweet tooth.
How to make Tiramisu Cake Roll
To make a Tiramisu Cake Roll, start by making the coffee sponge cake. It is a light and airy cake perfect for cake roll recipes. In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer until they become light in color and foamy. Add in the oil and mix until well incorporated. Gradually, fold in the dry ingredients. Pour the batter into a greased baking sheet and spread it evenly. Bake the cake at 350F (180C) for 10-12 minutes or until a toothpick inserted into the center comes out clean. Sprinkle the cake with powdered sugar to prevent it from sticking. Cover it with a kitchen towel and flip the cake over it. Remove the parchment paper and while still warm, roll it up with the towel. Let it cool completely.
To prepare the coffee Marsala mixture, mix the espresso with the Marsala wine in a small bowl and set it aside.
For the Mascarpone coffee frosting, mix the Mascarpone cheese with powdered sugar, vanilla, and coffee powder in a large bowl. Add in the chilled whipping cream and mix until stiff peaks form.
How to assemble the Tiramisu Cake Roll
To assemble the cake roll, unroll the cake and use a brush to soak it with the coffee Marsala mixture. Spread the Mascarpone frosting evenly, leaving a ½ inch (1cm) border. Roll the cake back up and refrigerate for at least 2 hours before serving, to allow the flavors to meld together.
Prepare the coffee whipped cream by whipping cream with powdered sugar and coffee until stiff peaks form. Spread over the rolled cake. Use a spatula to create some irregular peaks. Cut the ends of the roll. When it is time to serve, dust it with cocoa powder or grated chocolate to give it an elegant finish.
This dessert is perfect for special occasions, holiday tables, or as a sweet treat to enjoy with a cup of coffee. Whether you are a fan of tiramisu or simply enjoy trying new desserts, a Tiramisu Cake Roll is a must-try. It is simply amazing. Don’t forget to share the photos with me on Instagram if you try it out. Enjoy!
Other Tiramisu recipes you may like to try
Tiramisu is a classic Italian dessert that has gained popularity worldwide. As we love this dessert here you can find other variations to it that are perfect for various occasions.
This Tiramisu Layer Cake is a show-stopping dessert that combines layers of coffee-soaked sponge cake with the classic mascarpone filling. This No-Bake White Chocolate Tiramisu Cheesecake is a creamy and decadent variation that replaces the traditional filling with white chocolate cheesecake. Classic Tiramisu, on the other hand, is the original recipe that has stood the test of time and remains a favorite among dessert lovers. For those who crave the flavors of Tiramisu but are short on time, this 1-Minute Tiramisu Mug Cake is a perfect solution. This quick and easy dessert can be made in a mug in the microwave in just one minute, making it a great option for quickly satisfying your sweet tooth.
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Chocolate Mocha Crepe Cake
No-Bake Chocolate Biscuit Mocha Mousse Cake
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Chocolate Mocha Hurricane Swiss Roll
Tiramisu Cake Roll
Ingredients
Coffee Sponge Cake
- 3/4 cup (95g) all-purpose flour
- 1 tsp (4g) baking powder
- 1 tsp (2g) instant coffee powder
- 1/2 tsp (2g) salt
- 4 eggs
- 2/3 cup (135g) sugar
- 1 tsp (5g) vanilla extract
- 2 tbsp (28g) vegetable oil
Coffee Mixture
- 1/3 cup (80ml) espresso
- 1 tbsp (15ml) Marsala wine
Mascarpone Frosting
- 9 oz (250g) Mascarpone cheese , room temperature
- 1 cup (240g) whipping cream , chilled
- 2 tsp (4g) instant coffee powder
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
Coffee Whipped Cream Topping
- 7 oz (200g) whipping cream , chilled
- 1/4 cup (30g) powdered sugar
- 1 tsp (2g) instant coffee powder
For Decorating
- Cocoa powder , for dusting
Instructions
Prepare the coffee sponge cake.
- Preheat the oven to 350F (180C). Slightly grease a 12×16 inch (30x40cm) baking sheet and line it with parchment paper.
- In a medium bowl whisk flour with, baking powder, instant coffee and salt. Set aside.
- In a large bowl add eggs, sugar and vanilla. Beat with an electric mixer until light in color and foamy. Add oil and mix until well incorporated. Gradually, fold in the flour mixture.
- Pour the batter into the prepared baking sheet and spread evenly.
- Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Sprinkle with powdered sugar to prevent it from sticking. Cover with a kitchen towel and flip the cake over it. Remove the parchment paper. While still warm roll it up with the towel. Let cool completely.
Prepare the coffee Marsala mixture.
- In a small bowl mix the espresso with Marsala wine and set aside.
Prepare the Mascarpone coffee frosting.
- In a large bowl, mix the Mascarpone cheese with powdered sugar, vanilla and coffee powder. Add the chilled whipping cream and mix until stiff peaks form.
- Unroll the cake and use a brush to soak it with the coffee Marsala mixture.
- Spread the Mascarpone frosting evenly, leaving a ½ inch (1cm) border.
- Roll the cake back up. Refrigerate for at least 2 hours before serving.
Prepare the coffee whipped cream.
- In a medium bowl, whip the cream with powdered sugar and coffee until stiff peaks form. Spread over the rolled cake. Use the spatula to create some irregular peaks.
- Cut the ends of the roll.
- Before serving, dust the roll with cocoa powder and enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I love to make the Tiramisu cake roll but I dont want to print all the adds I only want to print this recipe
click on the print button.. it will open a page ready for printing
The ingredients list for the marscapone filling lists “whipping cream” while the directions say “add the chilled whipped cream” – is the cream meant to be whipped in advance or does it go in as liquid cream? Thanks!
Sorry for the misunderstanding, will fix. You can do either way. You can add the chilled whipping cream to the mascarpone and continue mixing until stiff peaks form or whip the cream separately and add it to the mascarpone mixture. Let me know how it turned out for you.