Tiramisu Swiss Roll
Make melt-in-the-mouth tiramisu Swiss roll cake with its light and whippy filling and velvety coffee icing.
Servings: 12
Equipment
- Baking Pan 13 x 18-Inch
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
- 1 ½ 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°F, line a 13 x 18-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.
Assemble the Tiramisu Swiss Roll
- 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.
- Dust the cake with cocoa powder and decorate with shaved chocolate curls.
Notes
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.
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
Calories: 302kcal | Carbohydrates: 23g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 122mg | Potassium: 70mg | Fiber: 1g | Sugar: 18g | Vitamin A: 754IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 1mg
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