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Tiramisu Cake Roll Recipe

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4.1 from 34 reviews

  • Author: Ava
  • Total Time: 2 hours
  • Yield: 8 servings

Description

This Tiramisu Cake Roll combines the lightness of a fluffy sponge cake with the rich, creamy mascarpone filling characteristic of classic tiramisu. The delicate layers are infused with coffee and optional liqueur, then rolled and dusted with cocoa powder for an elegant, impressive dessert that takes about 2 hours to prepare and serves 8.

Ingredients

Sponge Cake

  • 4 large eggs
  • 100g (½ cup) granulated sugar
  • 28g (2 tablespoons) neutral vegetable oil
  • ½ teaspoon vanilla paste or extract
  • ⅛ teaspoon salt
  • 90g (¾ cup) cake flour

Mascarpone Cream Filling

  • 170g (6oz) mascarpone cheese
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla paste or extract
  • 1/8 teaspoon salt
  • 240g (1 cup) heavy cream

Additional

  • 80g (1/3 cup) brewed strong coffee, cooled
  • 15g (1 tablespoon) amaretto, dark rum, or coffee liqueur (optional)
  • Cocoa powder for dusting

Instructions

  1. Prepare the Pan and Oven: Lightly oil or spray a 15x10x1 inch jelly roll pan, then line it with parchment paper. Preheat the oven to 350°F (180°C) with the rack in the center.
  2. Separate Eggs: Separate the egg yolks into a small bowl and place the egg whites into the large bowl of a stand mixer.
  3. Whip Egg Whites: Whisk the egg whites on high until foamy. Add half the sugar and continue whisking until medium-stiff peaks form—peaks that hold shape but slightly fold over when the whisk is lifted.
  4. Set Aside Egg Whites: Transfer the whipped egg whites to a separate bowl and set aside.
  5. Whip Egg Yolks: In the original bowl, add egg yolks, remaining sugar, vanilla, oil, and a pinch of salt. Whip on high for about 4 minutes until the mixture triples in volume, becomes thick, pale, and ribbons form when the whisk is lifted.
  6. Fold Egg Whites into Yolks: Gently fold one-third of the whipped egg whites into the yolk mixture using a rubber spatula to preserve airiness. Repeat folding with remaining whites in two additional batches.
  7. Add Flour: Sift half the cake flour over the egg mixture and fold gently, then repeat with the remaining flour, maintaining the airy texture.
  8. Spread Batter: Pour the batter into the prepared jelly roll pan and gently spread into an even layer with an offset spatula or dough scraper.
  9. Bake Sponge: Bake for 10-12 minutes or until the top is lightly golden and springs back when pressed.
  10. Invert Cake: Lay a clean tea towel dusted generously with powdered sugar on your workspace. Invert the baked sponge onto the towel and carefully remove the parchment paper. Dust the sponge’s top with more powdered sugar.
  11. Roll Cake: Starting from the short side, roll the cake and towel tightly into a spiral. Allow it to cool completely to room temperature on a cooling rack.
  12. Prepare Mascarpone Cream: In a medium bowl, combine mascarpone, powdered sugar, salt, and vanilla. Using a mixer on low speed, mix to combine. Increase speed to medium and gradually add heavy cream while whisking until thick and stiff peaks form; avoid overwhipping.
  13. Unroll Sponge: After cooling, gently unroll the sponge.
  14. Soak Sponge: Mix amaretto or coffee liqueur into coffee, if using. Drizzle coffee mixture slowly over the cake, a teaspoon at a time, allowing it to absorb thoroughly.
  15. Fill and Re-roll: Spread half the mascarpone cream evenly over the soaked sponge, leaving a small border. Gently roll the sponge back up tightly.
  16. Decorate: Pipe the remaining mascarpone cream on top of the rolled cake, then dust with cocoa powder.
  17. Chill: Refrigerate for at least 60 minutes before serving to allow flavors to meld.
  18. Store Leftovers: Store the leftover tiramisu cake roll in an airtight container in the refrigerator for up to 3 days.

Notes

  • Use cake flour for a lighter, softer sponge; all-purpose flour will work but may yield a denser cake.
  • Ensure egg whites are whipped to medium-stiff peaks to create maximum airiness in the sponge.
  • Be gentle while folding ingredients to maintain the fluffy texture of the batter.
  • If liquor is omitted, simply use extra strong brewed coffee for soaking.
  • Chilling the roll improves flavor and makes slicing easier.
  • Sponge cake rolls are best consumed within 3 days for optimal freshness.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://quickandsweetrecipes.com/tiramisu-cake-roll-recipe/