This creamy tiramisu cake roll (Rotolo al Tiramisù) is a delightful twist on the classic Tiramisu recipe.
Made with a soft, easy-to-roll sponge cake soaked in coffee, it’s filled with velvety mascarpone cream and dusted generously with unsweetened cocoa powder for an elegant finish.
In this recipe, the traditional Savoiardi ladyfingers are replaced by a delicate sponge cake that’s thin yet flexible, making it perfect for rolling without cracking or tearing. The result is a dessert that captures the iconic flavors of tiramisu while adding a beautiful visual presentation, perfect for special occasions or simply indulging at home.
This exquisite cake roll is easy to slice and serve, making it an ideal centerpiece for your dessert table. You can garnish each slice with a sprinkling of cocoa powder, whipped cream, dark chocolate shavings, or even chopped hazelnuts for added crunch. Its creamy texture and coffee-infused taste make every bite irresistible.
This tiramisu cake roll is straightforward to make and guaranteed to impress. It’s an elegant way to showcase the flavors of Italy in a dessert that’s both timeless and modern.
Try it for your next gathering or holiday meal – it’s sure to be a crowd-pleaser!
Ingredients
Prep Time: 40 Min | Cook Time: 6 Min | Cooling Time: 2 Hours | Servings: 8
For the Sponge Cake
- 100 g (⅔ cup) of all-purpose flour
- 130 g (½ cup + 2 tablespoons) of granulated sugar
- 4 medium eggs
- 50 ml (⅕ cup) of whole milk
- ½ teaspoon of baking soda (sodium bicarbonate)
For The Mascarpone Cream
- 250 g (8 oz) of mascarpone cheese. You can try to make mascarpone cheese at home with our recipe!
- 2 medium egg yolks
- 50 g (3 tablespoons) of granulated sugar
- 25 ml (2 tablespoons) of water
Other Ingredients
- 100 ml (½ cup) of espresso coffee
- unsweetened cocoa powder, for decoration
Kitchen Tools and Equipments
First you need a stand mixer to make this delicious recipe. The ingredients of the sponge cake must be beaten for at least 15/20 minutes. The eggs and the sugar for the mascarpone cream also need to be beaten for several minutes.
- A stand mixer is essential. We have opted for a KitchenAid stand Mixer.
- Another important tool is a quite large baking sheet pan. We have used a a 28x 38cm (11x15 inch) baking sheet pan, but any other measure similar to these might be fine.
Instructions
The Mascarpone Cream
First, prepare the mascarpone cream. You can even make it ahead of time, like the day before, and keep it in the refrigerator until you need it. Now, let’s go step by step to show you how to make the mascarpone cream. I’ll also explain how to cook the eggs to make the dessert healthier and safer.
Step 1) - Place the sugar in a small saucepan and pour in the water. Stir gently to help dissolve the sugar as much as possible. Then, heat the mixture over medium heat until it turns into a syrup.
To know when the syrup is ready, you’ll need to measure its temperature using a kitchen thermometer. The syrup should reach exactly 121°C (250°F). This is an important step because the sugar will start to caramelize if the temperature goes higher.
If you don’t have a thermometer, don’t worry! You can tell the syrup is ready when you see small, white bubbles forming evenly across the surface. This is a clear sign that the syrup has reached the correct stage.
Step 2) - In the meantime, place the egg yolks in a stand mixer. Set the mixer to the highest speed and start whipping the yolks until they become light and fluffy.
Once the syrup is ready and still hot, carefully pour it into the bowl with the egg yolks. Make sure to pour it slowly in a thin stream while keeping the mixer running at high speed. Keep whipping the mixture until it cools down and becomes thick and creamy.
Step 3) - Keep whisking the cream until it has completely cooled down. This process usually takes about 10 minutes. To check if the cream is ready, touch the sides of the mixing bowl with your hands. When the bowl feels cold, you’ll know the cream has reached the right temperature.
NOTE: What you’ve just made is called pâte à bombe. It’s a smooth and shiny cream made with eggs, sugar, and water. This mixture is a key ingredient in many classic pastry recipes. It’s often used as a base for mousse, creams, and other desserts because of its light texture and rich flavor.
Step 4) - In a mixing bowl, gently stir the mascarpone cheese to make it soft and creamy. Once it is smooth, add it to the pate à bombe mixture. Use a whisk or an electric mixer on a medium-low speed to combine the ingredients.
Keep whisking until everything is fully blended and you have a smooth, creamy mascarpone mixture. Your mascarpone cream is now ready!
Transfer the cream into a small bowl and cover it. Place the bowl in the refrigerator to keep the cream fresh until you’re ready to use it in the recipe.
For more information, tips and tricks check out the recipe for Italian Mascarpone Cream.
The Sponge Cake
Step 5) - Start by placing the flour in a bowl and adding half a teaspoon of baking soda. Sift the flour through a fine sieve to remove any lumps, then set it aside for later.
Step 6) - In a stand mixer, beat the eggs and sugar together for 15 to 20 minutes. This may feel like a long time, but it’s very important to get the right texture for your tiramisu cake roll. The mixture needs to become very foamy and pale in color.
Step 7) - Once the eggs are light, fluffy, and foamy (this will take at least 15 minutes), pour in the cold milk. Beat the mixture on low speed for just a little longer, then turn off the mixer.
Step 8) - Gradually add the sifted flour into the egg mixture. Add it a little at a time, using a spatula to fold it in gently. Use circular motions, starting from the bottom of the bowl and moving upwards, to keep the batter light and airy. Continue until all the flour is fully mixed in and the batter is smooth and lump-free.
Next, line the baking pan with parchment paper. Pour the batter onto the prepared pan and spread it out gently to cover the entire surface evenly.
Step 9) - Bake the sponge cake in a preheated static oven at 220°C (430°F) for exactly 6 minutes. Be careful not to bake it longer than this, as it can dry out. Once baked, set the sponge cake aside to cool slightly. Now it’s time to turn this into a tiramisu cake roll!
Make the Tiramisu Cake Roll
Step 10) - After the sponge cake has cooled a little, carefully lift it with the parchment paper still attached and place it on a flat surface, such as a table. Cover the top of the cake with cling film, pressing it gently so it sticks. Then flip the cake over.
Step 11) - Use a knife to carefully remove the parchment paper from the back of the cake. Be gentle to avoid tearing the cake. Once the parchment is removed, trim the edges of the sponge cake with a sharp knife to create clean, even edges.
Step 12) - Make the coffee and let it cool slightly. Using a teaspoon, gently drizzle the coffee over the sponge cake to moisten it. Be careful not to use too much coffee, as this can make the cake too soft and difficult to roll.
Step 13) - Next, spread the mascarpone cream evenly over the entire surface of the sponge cake. Use a spatula to smooth it out, but leave about half an inch of space around all the edges without cream. This will help prevent the cream from spilling out when you roll the cake.
Step 14) - Now it’s time to roll the sponge cake. Carefully use the cling film to lift and roll the cake into a log shape. Take your time to ensure the roll is tight but not too tight, as this could cause the cake to crack.
Once rolled, wrap the entire cake roll in the plastic wrap and twist the ends to seal it, like wrapping a candy. Place the tiramisu cake roll in the refrigerator for at least 2 hours, or keep it chilled until you’re ready to serve.
Step 15) - When you’re ready to serve, remove the tiramisu cake roll from the fridge and unwrap it. Place it on a serving plate and generously dust the top with unsweetened cocoa powder. Finally, slice the roll into even pieces and serve. Enjoy your creamy and delicious tiramisu roulade!
YOU MUST ALSO TRY:
- Tiramisu Without Eggs
- Limoncello Tiramisu
- Tiramisu Gelato
- Tiramisu with Pavesini Cookies
- Salame del Re
Storage
To store the tiramisu cake roll, wrap it tightly in plastic wrap to keep it fresh and prevent it from drying out.
Place it in the refrigerator, where it will stay fresh for up to 2-3 days.
If you want to store it for a longer time, you can freeze the cake roll. Wrap it in an extra layer of aluminum foil after the plastic wrap, and freeze for up to 1 month.
When ready to enjoy, let it thaw in the refrigerator for several hours or overnight before serving.
Avoid leaving it at room temperature for too long, as the mascarpone cream can spoil quickly.
Tips
- Don’t over-soak the sponge cake: Use just enough coffee to moisten the cake without making it soggy, as this can cause it to tear when rolling.
- Spread the mascarpone cream evenly: Leave a small border around the edges to prevent the cream from spilling out when you roll the cake.
- Roll carefully: Use the cling film to help roll the cake tightly but gently, to avoid cracks. Take your time during this step for the best results.
- Chill the cake roll: Refrigerate the roll for at least 2 hours before serving. This helps it set and makes slicing easier.
Recipe Card
Creamy Tiramisu Cake Roll Recipe
Ingredients
For the Sponge Cake
- 100 g flour ⅔ cup
- 130 g granulated sugar ½ cup + 2 tablespoons
- 4 eggs
- 50 ml milk ⅕ cup, whole
- ½ teaspoon baking soda
For The Mascarpone Cream
- 250 g mascarpone cheese 8 oz
- 2 egg yolks
- 50 g granulated sugar 3 tablespoons
- 25 ml water 2 tablespoons
Other Ingredients
- 100 ml coffee ½ cup, espresso
- unsweetened cocoa powder for decoration
Instructions
The Mascarpone Cream
- Place the sugar in a small saucepan and pour in the water. Stir gently to help dissolve the sugar as much as possible. Then, heat the mixture over medium heat until it turns into a syrup.
- To know when the syrup is ready, you’ll need to measure its temperature using a kitchen thermometer. The syrup should reach exactly 121°C (250°F). This is an important step because the sugar will start to caramelize if the temperature goes higher. If you don’t have a thermometer, don’t worry! You can tell the syrup is ready when you see small, white bubbles forming evenly across the surface. This is a clear sign that the syrup has reached the correct stage.
- In the meantime, place the egg yolks in a stand mixer. Set the mixer to the highest speed and start whipping the yolks until they become light and fluffy.
- Once the syrup is ready and still hot, carefully pour it into the bowl with the egg yolks. Make sure to pour it slowly in a thin stream while keeping the mixer running at high speed. Keep whipping the mixture until it cools down and becomes thick and creamy.
- Keep whisking the cream until it has completely cooled down. This process usually takes about 10 minutes. To check if the cream is ready, touch the sides of the mixing bowl with your hands. When the bowl feels cold, you’ll know the cream has reached the right temperature.
- In a mixing bowl, gently stir the mascarpone cheese to make it soft and creamy. Once it is smooth, add it to the pate à bombe mixture. Use a whisk or an electric mixer on a medium-low speed to combine the ingredients. Keep whisking until everything is fully blended and you have a smooth, creamy mascarpone mixture. Your mascarpone cream is now ready! Transfer the cream into a small bowl and cover it. Place the bowl in the refrigerator to keep the cream fresh until you’re ready to use it in the recipe.
The Sponge Cake
- Start by placing the flour in a bowl and adding half a teaspoon of baking soda. Sift the flour through a fine sieve to remove any lumps, then set it aside for later.
- In a stand mixer, beat the eggs and sugar together for 15 to 20 minutes. This may feel like a long time, but it’s very important to get the right texture for your tiramisu cake roll. The mixture needs to become very foamy and pale in color.
- Once the eggs are light, fluffy, and foamy (this will take at least 15 minutes), pour in the cold milk. Beat the mixture on low speed for just a little longer, then turn off the mixer.
- Gradually add the sifted flour into the egg mixture. Add it a little at a time, using a spatula to fold it in gently. Use circular motions, starting from the bottom of the bowl and moving upwards, to keep the batter light and airy. Continue until all the flour is fully mixed in and the batter is smooth and lump-free.
- Next, line the baking pan with parchment paper. Pour the batter onto the prepared pan and spread it out gently to cover the entire surface evenly.
- Bake the sponge cake in a preheated static oven at 220°C (430°F) for exactly 6 minutes. Be careful not to bake it longer than this, as it can dry out. Once baked, set the sponge cake aside to cool slightly. Now it’s time to turn this into a tiramisu cake roll!
Make the Tiramisu Cake Roll
- After the sponge cake has cooled a little, carefully lift it with the parchment paper still attached and place it on a flat surface, such as a table. Cover the top of the cake with cling film, pressing it gently so it sticks. Then flip the cake over.
- Use a knife to carefully remove the parchment paper from the back of the cake. Be gentle to avoid tearing the cake. Once the parchment is removed, trim the edges of the sponge cake with a sharp knife to create clean, even edges.
- Make the coffee and let it cool slightly. Using a teaspoon, gently drizzle the coffee over the sponge cake to moisten it. Be careful not to use too much coffee, as this can make the cake too soft and difficult to roll.
- Next, spread the mascarpone cream evenly over the entire surface of the sponge cake. Use a spatula to smooth it out, but leave about half an inch of space around all the edges without cream. This will help prevent the cream from spilling out when you roll the cake.
- Now it’s time to roll the sponge cake. Carefully use the cling film to lift and roll the cake into a log shape. Take your time to ensure the roll is tight but not too tight, as this could cause the cake to crack.
- Once rolled, wrap the entire cake roll in the plastic wrap and twist the ends to seal it, like wrapping a candy.
- Place the tiramisu cake roll in the refrigerator for at least 2 hours, or keep it chilled until you’re ready to serve.
- When you’re ready to serve, remove the tiramisu cake roll from the fridge and unwrap it. Place it on a serving plate and generously dust the top with unsweetened cocoa powder. Finally, slice the roll into even pieces and serve. Enjoy your creamy and delicious tiramisu roulade!
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