Tiramisu Cake Roll Recipe
A light and fluffy espresso sponge cake rolled with creamy mascarpone filling — a homemade twist on the classic Italian tiramisu that’s elegant, delicious, and easier than you think!
Print Pin Servings: 10 slices
Calories: 315kcal
Cost: $12
Equipment
- 1 15x10-inch Jelly Roll Pan For ideal cake thickness
- 1 Parchment paper Prevents sticking
- 1 Electric hand mixer or stand mixer For beating eggs and cream
- 1 Rubber spatula For gentle folding
- 1 Fine-mesh sieve For dusting cocoa powder
- 1 Clean kitchen towel Use a smooth, non-terry towel
- 1 Offset spatula For spreading filling evenly
- 1 Pastry brush For brushing espresso onto cake
Ingredients
Espresso Sponge Cake
- 4 large Eggs Separated
- ¾ cup Granulated sugar Divided for yolks and whites
- ¼ cup Strong brewed espresso Cooled
- 1 teaspoon Vanilla extract Use pure extract
- 1 cup All-purpose flour Sifted
- 1 teaspoon Baking powder Helps sponge rise
- ¼ teaspoon Salt Balances sweetness
- 2 tablespoon Unsalted butter Melted and cooled
- Powdered sugar For rolling to prevent sticking
Mascarpone Cream Filling
- 8 oz Mascarpone cheese Softened
- 1 ½ cups Heavy whipping cream Cold for stiff peaks
- ½ cup Powdered sugar Adds smooth sweetness
- 2 tablespoon Coffee liqueur Optional (or use espresso)
- 1 teaspoon Vanilla extract Enhances flavor
- ¼ cup Strong brewed espresso Cooled
Assembly and Decoration
- 2 tablespoon Cocoa powder For dusting top
- Chocolate shavings Optional garnish
- Powdered sugar For final dusting
Instructions
- Preheat oven to 350°F and line a jelly roll pan with parchment paper.
- Beat egg yolks with sugar until thick and pale. Add espresso, vanilla, and melted butter.
- Sift flour, baking powder, and salt. Fold gently into yolk mixture.
- Whip egg whites until stiff peaks form, then fold into batter.
- Spread batter evenly in pan and bake 12–15 minutes until springy.
- Turn cake onto a powdered-sugar-dusted towel, peel off parchment, and roll with towel inside. Cool.
- Beat mascarpone, powdered sugar, and vanilla until smooth. Add cream and whip to stiff peaks. Mix in espresso and liqueur.
- Unroll cake, brush with espresso, and spread filling evenly. Re-roll without towel.
- Wrap and chill for at least 2 hours or overnight.
- Dust with cocoa powder and chocolate shavings before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 315g | Calories: 315kcal | Carbohydrates: 28g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 130mg | Sodium: 120mg | Potassium: 170mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 680IU | Calcium: 90mg | Iron: 0.8mg