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This tiramisu Swiss roll cake is a cheerful twist on the classic Italian dessert. This easy dessert combines the classic tiramisu flavor with the lightness of a sponge cake. It is the best of two favorite desserts, literally rolled into one! The coffee-flavored sponge cake is filled with a creamy mascarpone filling and topped with luscious coffee icing. You will love how easily and neatly it slices and the pillowy soft textures. It’s the perfect treat for coffee lovers and dessert lovers. It could be your new obsession!
Make melt-in-the-mouth tiramisu Swiss roll cake with its light and whippy filling and velvety coffee icing.
Also try limoncello tiramisu, tiramisu French toast, or cheesecake tiramisu desserts. Rhubarb custard cake is also amazing!
Why You’ll Love It
Light and fluffy: This tiramisu roll cake recipe is incredibly light and airy, thanks to the whipped egg whites, for a melt-in-your-mouth experience.
Creamy filling: The mascarpone and whipped cream filling is smooth and luscious, adding a creaminess to every bite.
Easy to slice: This Swiss roll slices neatly, making it perfect for serving at gatherings or special occasions without the mess.
Ingredients for Tiramisu Swiss Roll
A complete list of ingredients and amounts can be found in the recipe card below.
Eggs (separated): Separating the eggs creates a light and fluffy sponge – key to a Swiss roll’s texture. Use eggs at room temperature.
Granulated sugar: Used in different stages of the recipe.
Unsalted butter (melted): Adds richness and moisture to the cake.
Espresso powder: Infuses the sponge cake with a rich coffee flavor, essential for the tiramisu taste.
Cocoa powder: Adds a chocolatey depth.
Mascarpone cheese: The classic creamy cheese used in a tiramisu Swiss roll recipe forms the mascarpone cream mix.
Coffee liqueur or Rum: Both are delicious in this tiramisu cake roll recipe – it depends on what you prefer.
Heavy whipping cream: Whipped to soft peaks, it lightens the mascarpone mixture and adds a luscious, creamy texture.
Shaved chocolate bar: To decorate the tiramisu cake roll.
How to Make Tiramisu Cake Roll
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix wet ingredients: In a large or medium bowl, beat the egg yolks, sugar, melted butter, and vanilla until creamy. Add the espresso powder and cocoa powder, then mix until combined.
Whip egg whites: In a separate bowl, beat the egg whites until stiff peaks form.
Combine dry ingredients: Mix the cake flour, baking powder, and salt. Stir the flour mixture into the cocoa mixture.
Fold in egg whites and bake: Gently fold the beaten egg whites into the batter. Spread the batter evenly in the prepared baking sheet and bake.
Roll the cake: Remove it from the oven and immediately roll it up from one short end. Cool completely. For tips on rolling, I recommend the no-crack method from Stella at Serious Eats.
Prepare mascarpone mixture: Beat the mascarpone cheese, sugar, and liqueur until smooth.
Whip the cream: Beat the whipping cream until stiff peaks form. Fold the whipped cream into the mascarpone to create the mascarpone whipped cream filling.
Fill the cake: Unroll the cooled cake and spread two-thirds of the mascarpone mixture evenly over it. Roll the cake back up.
Frost and decorate: Spread the remaining cream over the rolled cake. Dust with cocoa powder and top with shaved chocolate curls.
Substitutions and Variations
Mascarpone swap: Use an equal amount of cream cheese for a similar texture and slightly tangier flavor. Blend ricotta until smooth for a lighter, grainier texture.
Espresso powder: Replace with instant coffee granules for a similar coffee flavor – classic in traditional tiramisu recipes.
Heavy whipping cream: Use coconut cream for a dairy-free alternative with a slight coconut flavor.
Fruity tiramisu roll: Add a layer of fresh berries (like strawberries, raspberries, or blueberries) inside the roll.
Spiced tiramisu log cake: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
Mini tiramisu rolls: Instead of making one large roll, divide the batter into smaller portions and bake in a muffin tin to create individual mini rolls. Fill and frost each mini roll with the mascarpone mixture for bite-sized treats.
Matcha: Substitute the cocoa powder in the batter with matcha powder for a green tea flavor. Dust the top of the roll with matcha powder instead of cocoa powder.
Serving Suggestions
Appetizer: Start the meal with classic arancini or this tuna and potato salad.
Main: Next, how about a steaming portion of Sorrento-style gnocchi or my chicken marsala. Creamy Tuscan salmon is a yummy fish option.
Dessert: End off with a slice of tiramisu cake roll!
How to Store a Tiramisu Cake Roll
Store: Keep leftover chocolate tiramisu Swiss roll in an airtight container in the refrigerator for up to 5 days.
Freezer: Wrap the Tiramisu Swiss Roll tightly in plastic wrap and foil to prevent freezer burn. It will keep well for up to 3 months.
Thaw: Defrost the Swiss roll in the refrigerator for several hours or overnight before serving. This helps it maintain its texture and flavor.
Top Tips
Gentle folding: When folding in the egg whites, use a gentle hand to avoid deflating the batter. This keeps the cake light and airy.
Line the baking pan: Line your pan with parchment paper that is a little longer on each end. As soon as your cake comes out of the oven, roll it up in the parchment paper. No need to use a towel. A jelly roll pan is great for this recipe.
Spread the filling evenly: Fill the cake with an even layer of cream filling so the cake is even.
To make chocolate curls: Use a vegetable peeler and shave down the long side of the chocolate bar.
Cool completely: Allow the rolled cake to cool completely on a wire rack before adding the filling. This helps the filling set properly and makes rolling easier.
Clean slices: Use a sharp knife and wipe clean between cuts to slice the cake neatly.
Tiramisu Swiss Roll FAQs
To roll the sponge cake, first, let it cool slightly after baking. Then, place it on a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper, and roll the cake with the towel as you go. Once rolled, let it cool completely before unrolling and adding the filling.
If your Swiss roll cracks, don’t worry! It’s still delicious. To fix it, trim the cracked edges and use the filling to cover the cracks. You can also add a layer of whipped cream or ganache on top to conceal imperfections.
Slice the Swiss roll into rounds and serve chilled. It’s delightful on its own or garnished with cocoa powder, chocolate shavings, or a dusting of powdered sugar. A fresh berry or a sprig of mint can add a lovely touch!
Tiramisu Swiss Roll Recipe
Tiramisu Swiss Roll
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, as needed
For the Tiramisu Filling:
- 8 Ounces mascarpone cheese
- ¼ Cup granulated sugar
- 3 Tablespoons coffee liqueur, or rum
- 1 Cup heavy whipping cream
For the Topping:
- cocoa powder, for dusting
- shaved chocolate
Instructions
Make the Cake:
- Heat the oven to 350 degrees F, line an 18 x 13-inch baking pan with parchment paper and spray with nonstick spray.
- In a large bowl, beat the egg yolks, sugar, butter and vanilla until creamy, then beat in the espresso powder and cocoa until combined.
- In a separate bowl, beat the egg whites until they are stiff.
- Combine the flour, baking powder and salt and stir into the cocoa mixture.
- Fold in the egg whites.
- Spread the cake evenly in the pan.
- Bake for 10 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove and immediately roll the cake up, starting at one small end.
- Place on a wire rack and cool completely.
Prepare the Tiramisu Filling:
- Beat the mascarpone cheese, sugar and liqueur until smooth.
- In a separate bowl, beat the whipping cream until stiff, then fold into the mascarpone mixture.
- Unroll the cooled cake and evenly spread out 2 thirds of the mixture over the entire cake. Roll the cake up and spread the remaining cream over the cake.
Add the Toppings:
- Dust the cake with cocoa powder and decorate with shaved chocolate curls.
Notes
Line the baking pan: Line your pan with parchment paper that is a little longer on each end. As soon as your cake comes out of the oven, roll it up in the parchment paper. No need to use a towel. A jelly roll pan is great for this recipe.
Spread the filling evenly: Fill the cake with an even layer of cream filling so the cake is even.
To make chocolate curls: Use a vegetable peeler and shave down the long side of the chocolate bar.
Cool completely: Allow the rolled cake to cool completely on a wire rack before adding the filling. This helps the filling set properly and makes rolling easier.
Clean slices: Use a sharp knife and wipe clean between cuts to slice the cake neatly.
Nutrition
The tiramisu Swiss roll offers a delightful variation on the traditional Italian dessert. This coffee-infused sponge cake features a rich mascarpone filling and is crowned with a decadent coffee icing. Its ease of slicing and wonderfully soft texture make it a joy to serve.
Other Sweet Italian Recipes to Try
- Whip up this light and sunny lemon and ricotta cake; it’s so lovely!
- This mascarpone and lemon Italian cake is ultra delicious and easy to make.
- Try this cooling cream soda drink laced with peaches and cream.
- You’re going to fall head over heels for these cute Italian doughnuts!
- My ricotta and lemon cookies are melt-in-the-mouth yummy, too.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
