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
Scale
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
