Tiramisu cake roll is an Italian dessert made with soft easy sponge cake sprinkled with coffee, filled with mascarpone cream and coated with plenty of unsweetened cocoa powder.
Sponge cake here replaces Savoiardi ladyfingers that are usually used in the preparation of the authentic Italian tiramisu.
An exquisite dessert with a unique taste. You can serve it cut into slices and garnish to taste with a sprinkling of unsweetened cocoa powder or with whipped cream, dark chocolate flakes or chopped hazelnuts.
The cake is similar to a sponge cake, with a thin thickness and a soft and elastic consistency, used to make roulade filled with creams of various types. The consistency is particularly elastic, a typical characteristic of this preparation, which allows it to be rolled up without breaking or tearing.
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How to Make Tiramisu Cake Roll Recipe
- Prep Time: 40 Min
- Cook Time: 6 Min
- Servings: 8
For The Sponge Cake Roll
- 100 g (2/3 cup) of all-purpose flour
- 130 g (1/2 cup + 2 tablespoons) of granulated sugar
- 4 medium eggs
- 50 ml (1/5 cup) of whole milk
- 1/2 teaspoon of sodium bicarbonate
Make The Mascarpone Cream Filling
- 250 g (8 oz) of mascarpone cheese. You can 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
For The Decoration
- unsweetened cocoa powder
- 100 ml (1/2 cup) of espresso coffee
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.
So 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 (11×15 inch) baking sheet pan, but any other measure similar to these might be fine.
Tiramisu Cake Roll: Make the Mascarpone Cream
First, make the mascarpone cream. You can even prepare it ahead of time, for example the day before, and store it in the refrigerator till you have to use it. So now we are going to show you how to make mascarpone cream with pasteurized eggs, for a healthier and safer dessert.
Step 1) – In a little saucepan place the sugar and then add the water. Mix a little to dissolve the sugar then bring this syrup up to 121°C (250 F).
Measure the temperature with a kitchen thermometer; if you don’t have a thermometer, the syrup will be ready when small and white bubbles will form on the surface.
It’s very important that the syrup does not exceed 121°C (250 F), temperature after which the sugar starts to caramelize (you’ll know it because it starts to darken).
Step 2) – Meanwhile, start to whip up the egg yolks with a stand mixer at maximum speed. When the syrup is ready, pour it still hot over the egg yolks, keeping whisking.
Step 3) – Work the cream until completely cooled (about 10 minutes). You’ll feel that the cream is cold by placing your hands on the sides of the bowl: when the bowl is cold, the cream is ready.
This is the famous pate à bombe, a fluid and clear cream, made with eggs, sugar and water, that is the basis of many pastry preparations.
Step 4) – In a bowl, mix the mascarpone to make it creamier then add it to the pate à bombe. Whisk on medium/low speed.
Step 5) – When the ingredients are well blended, the mascarpone cream is ready. Put it in a small bowl and set aside. Keep in the refrigerator till you have to use it.
For more information, tips and tricks check out the recipe for Italian Mascarpone Cream.
How to Make the Sponge Cake
Step 6) – Place the flour in a bowl and add half a teaspoon of sodium bicarbonate. Sift the flour with a sieve and set aside.
Step 7) – Now beat the eggs with the sugar for 15-20 minutes in a stand mixer. It’s a long time but it is necessary for the success of the tiramisu cake roll.
Step 8) – When eggs become foamy and very clear (not before than 15 minutes) add the cold milk. Beat a little more on low then turn off the mixer.
Step 9) – Now add the sifted flour, a bit at a time. Mix very gently with a spatula, making circular movements from the bottom upwards, until the flour is completely absorbed and you have a puffy and frothy mixture, free of lumps.
Then cover a 28x 38cm (11×15 inch) baking sheet pan with parchment paper and pour the mixture on it.
Step 10) – Level it gently so that it covers the entire surface.
Step 11) – Bake in a preheated static oven at 220°C (430 F) for 6 minutes. Do not exceed 6 minutes. Now that the sponge cake is ready, let’s see how to make tiramisu cake roll.
How to Make Cake Roll with Tiramisu Cream
Step 12) – Let the cake cool a little then take the cake with parchment paper under it and place it on the table. Cover the cake with cling film, making it stick well. Now turn the cake over.
Step 13) – With the help of a knife, remove the parchment paper gently. Then cut the jagged edges of the cake.
Step 14) – Make the coffee then with the help of a teaspoon, wet the sponge cake with coffee. Do not overdo it otherwise the cake become mushy and difficult to roll up.
Step 15) – Now spread the mascarpone cream on the cake. Level well with the aid of a spatula, leaving half an inch on all sides free of mascarpone cream.
Step 16) – In this step you have to roll the sponge cake. So, with the help of the cling film, roll up the cake and form a roulade. Finally, wrap the tiramisu cake roll in the plastic wrap, closing it at the ends like a candy. Place in the refrigerator for 2 hours or until you want to serve it.
Step 17) – Then when it’s time to serve, place the tiramisu cake roll on a serving plate and coat it with unsweetened cocoa powder. Serve tiramisu roulade cut into slices.
How to Store Tiramisu Cake Roll
You can keep Tiramisu cake roll in the refrigerator closed in an airtight food container for up to 2 days.