Tiramisu Swiss Roll Recipe
If you love classic tiramisu and have a soft spot for light, airy cake rolls, you’re about to fall head over heels for the Tiramisu Swiss Roll. This irresistible dessert wraps all the creamy, coffee-kissed goodness of tiramisu into a tender sponge cake swirled with fluffy mascarpone filling. The combination of espresso, cocoa, and cream makes every slice feel like an Italian café treat, perfect for impressing guests or indulging yourself with something truly special.
Ingredients You’ll Need
It’s amazing how a short list of simple ingredients can come together to create something so elegant and delicious! Each component in the Tiramisu Swiss Roll plays a starring role, from building the delicate sponge to crafting the luscious cream filling. Here’s what you’ll need, and why they matter:
- Eggs (4 large, room temperature): Whipping these gives the cake its signature lightness and helps it roll without cracking.
- Granulated Sugar (1/2 cup): Provides just the right sweetness and helps stabilize the whipped eggs.
- Vanilla Extract (1 teaspoon): Adds a warm, aromatic note that enhances both the cake and filling.
- All-Purpose Flour (2/3 cup): The foundation of the sponge, keeping it soft but sturdy.
- Baking Powder (1/2 teaspoon): Ensures a gentle rise and a tender crumb.
- Salt (1/4 teaspoon): Just a pinch to balance the sweetness and deepen the flavors.
- Strong Brewed Espresso (2 tablespoons, cooled): Infuses the cake with bold coffee flavor.
- Cocoa Powder (1 tablespoon, for dusting): Prevents sticking while adding a classic tiramisu touch.
- Heavy Whipping Cream (1 cup): Whipped to stiff peaks, this brings airy richness to the filling.
- Mascarpone Cheese (8 oz): The creamy heart of tiramisu, lending a luxurious, tangy depth.
- Powdered Sugar (1/3 cup): Sweetens the filling without grittiness.
- Instant Espresso Powder (1 teaspoon): Intensifies the coffee notes in the creamy filling.
- Coffee Liqueur (1 tablespoon, optional): Adds a grown-up kick and extra complexity if you like.
- Unsweetened Cocoa Powder (for dusting): A final flourish that makes every slice look (and taste!) like a masterpiece.
How to Make Tiramisu Swiss Roll
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper, giving it a light greasing to ensure easy release. This is key for achieving a smooth roll without sticking or tearing. A well-prepared pan means you’ll have a perfect base for your Tiramisu Swiss Roll.
Step 2: Whip Eggs and Sugar
In a mixing bowl, beat the eggs, granulated sugar, and vanilla extract together on high speed for 5 to 6 minutes. You’re looking for a thick, pale, and fluffy mixture that forms ribbons when you lift the beaters. This step is crucial for creating that delicate, flexible sponge texture.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, being careful not to deflate all that precious air you whipped in. Mix just until combined—you want the batter light and airy.
Step 4: Add Espresso and Bake
Pour the batter into your prepared pan and spread it evenly to the edges. Drizzle the cooled espresso over the batter and gently swirl if you like a marbled effect. Bake for 10 to 12 minutes, or until the cake springs back when touched lightly in the center. This quick bake keeps the cake moist and rollable.
Step 5: Roll the Cake While Warm
While the cake bakes, dust a clean kitchen towel generously with cocoa powder. As soon as the cake comes out of the oven, invert it onto the towel, peel off the parchment paper, and immediately roll the cake up (towel and all) from the short end. Rolling while warm is the secret to preventing cracks in your Tiramisu Swiss Roll. Let it cool completely in the rolled position.
Step 6: Make the Mascarpone Filling
For the luscious filling, beat together the mascarpone, powdered sugar, instant espresso powder, and coffee liqueur (if using) until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture. The result is a light, dreamy cream that’s perfect for swirling.
Step 7: Fill and Re-Roll
Once the cake is cool, carefully unroll it and spread the mascarpone filling evenly over the surface, going all the way to the edges. Gently re-roll the cake (without the towel this time) and place it seam-side down on your serving platter. This is where your Tiramisu Swiss Roll really takes shape!
Step 8: Dust and Chill
Finish by dusting the roll with a generous layer of unsweetened cocoa powder. Refrigerate for at least one hour before slicing. Chilling sets the filling and makes those stunning swirls even more defined when you cut into your masterpiece.
How to Serve Tiramisu Swiss Roll
Garnishes
A flourish of unsweetened cocoa powder is classic, but you can also add a sprinkle of chocolate shavings, a few chocolate-covered espresso beans, or even a light dusting of powdered sugar for extra panache. For a truly show-stopping Tiramisu Swiss Roll, garnish with a few fresh berries or piped rosettes of whipped cream.
Side Dishes
This elegant dessert pairs beautifully with a small scoop of vanilla gelato or a fresh fruit salad. If you’re serving a crowd, consider offering a platter of biscotti or amaretti cookies alongside for added crunch and Italian flair. And of course, nothing complements a slice of Tiramisu Swiss Roll better than a cup of espresso or strong coffee!
Creative Ways to Present
Slices look gorgeous arranged on a platter with a dusting of cocoa and a drizzle of chocolate sauce. For dinner parties, serve individual slices on dessert plates with a dollop of whipped cream and a few raspberries. For a fun twist, you can even cut the Tiramisu Swiss Roll into mini rolls or cubes for a unique finger-food presentation at parties or brunches.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Tiramisu Swiss Roll tightly in plastic wrap or store in an airtight container in the refrigerator. It keeps well for up to three days, and the flavors actually deepen as it rests, making it even more irresistible the next day!
Freezing
If you want to get ahead on dessert, you can freeze the Tiramisu Swiss Roll. Wrap the whole roll (or slices) tightly in plastic wrap, then again in foil, and freeze for up to one month. Thaw overnight in the fridge before serving. The texture remains lovely, and the flavors stay vibrant.
Reheating
No reheating needed here—Tiramisu Swiss Roll is best enjoyed chilled straight from the fridge. If you’ve frozen it, allow it to thaw completely in the refrigerator before slicing and serving for the perfect creamy texture.
FAQs
Can I make the Tiramisu Swiss Roll without coffee liqueur?
Absolutely! The coffee liqueur is completely optional and can be skipped without sacrificing flavor. You’ll still get plenty of delicious coffee notes from the espresso and instant espresso powder in the filling.
What’s the best way to prevent my cake from cracking?
The secret is to roll the cake up in a towel dusted with cocoa powder while it’s still warm. This keeps it flexible and prevents cracks, so your Tiramisu Swiss Roll looks as stunning as it tastes.
Can I use cream cheese instead of mascarpone?
While mascarpone gives the most authentic flavor and creamy texture, you can substitute full-fat cream cheese in a pinch. Let it soften and beat it well for the smoothest filling possible.
How far in advance can I make this dessert?
You can make the Tiramisu Swiss Roll up to a day ahead. Simply keep it chilled in the fridge until you’re ready to serve. In fact, the flavors meld and deepen as it sits, making it even more delicious!
Can I make a gluten-free version?
Yes, you can replace the all-purpose flour with a 1:1 gluten-free flour blend. The cake will still bake up beautifully, and you’ll have a gluten-free Tiramisu Swiss Roll to share with everyone.
Final Thoughts
If you’re ready to wow your family and friends (or just treat yourself to something extraordinary), give this Tiramisu Swiss Roll a try. It’s a showstopper that’s surprisingly simple to make, and every dreamy, coffee-infused bite will transport you straight to dessert heaven. Go ahead—your next favorite dessert awaits!
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Tiramisu Swiss Roll Recipe
- Total Time: 1 hour (includes cooling and chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This delightful Tiramisu Swiss Roll combines the classic flavors of tiramisu in a beautiful rolled sponge cake. Featuring a light espresso-flavored sponge layered with a creamy mascarpone and whipped cream filling, dusted with cocoa powder, this dessert is perfect for coffee lovers and special occasions. Easy to prepare yet impressive to serve, it offers a perfect balance of coffee, creaminess, and sweetness.
Ingredients
For the Cake:
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons strong brewed espresso, cooled
- 1 tablespoon cocoa powder (for dusting)
For the Filling:
- 1 cup heavy whipping cream
- 8 oz mascarpone cheese
- 1/3 cup powdered sugar
- 1 teaspoon instant espresso powder
- 1 tablespoon coffee liqueur (optional)
- Unsweetened cocoa powder for dusting
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Beat eggs and sugar: In a mixing bowl, beat the eggs, granulated sugar, and vanilla extract on high speed for 5–6 minutes until the mixture is thick, pale, and fluffy.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
- Combine batter: Gently fold the dry ingredients into the egg mixture until just combined, taking care not to deflate the batter.
- Bake the sponge: Pour the batter evenly into the prepared pan and bake for 10–12 minutes, or until the cake springs back when gently touched.
- Roll the cake: While the cake is baking, spread a clean kitchen towel on a flat surface and dust it generously with cocoa powder. Once the cake is baked, immediately invert it onto the towel, peel off the parchment paper, and carefully roll the cake up with the towel from the short end. Allow it to cool completely rolled up to set the shape.
- Prepare the filling: In a bowl, beat the mascarpone cheese with powdered sugar, instant espresso powder, and coffee liqueur (if using) until smooth. In another bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture until combined.
- Assemble the roll: Unroll the cooled cake gently, spread the mascarpone filling evenly over the surface, then roll it back up without the towel, sealing the seam on the bottom.
- Chill and serve: Place the rolled cake seam-side down on a serving plate, dust with unsweetened cocoa powder, and refrigerate for at least 1 hour before slicing and serving.
Notes
- Roll the cake while still warm to prevent cracks and achieve a smooth roll.
- For a more intense coffee flavor, brush the rolled-out cake with additional cooled espresso before spreading the filling.
- Store leftover tiramisu swiss roll refrigerated in an airtight container for up to 3 days.
- If coffee liqueur is not preferred, you can omit it or substitute with a coffee extract for flavor.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20 g
- Sodium: 105 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 115 mg
