Who doesn’t like tiramisu, this Tiramisu Roll Cake is a super soft sponge brushed with an espresso sugar syrup and filled with a delicious marsala mascarpone cream cheese filling.
Tiramisu Roll Cake is really very simple to put together and takes only around 20 minutes to cook. The remainder of the time is allowing the roll to cool while you prepare the mascarpone filling.
At a Glance This Is What You Need To MakeTiramisu Roll Cake
plain flour (all purpose)
oil (neutral tasting)
cocoa powder (optional)
marsala or substitute
Preparing For A Celebration In Advance
What we really love about this recipe is the fact that it’s hand free, with all of the prep done in advance, much like our Pumpkin Spice Roulade which is also perfect for any celebration when you don’t want to be stuck in the kitchen
Tiramisu With A Twist
The classic tiramisu is made using savoiardi sponge biscuits dipped into an espresso and liqueur mix to soften the dried savoiardi.
The twist with this Tiramisu Roll Cake is the espresso and masala is mixed together then brushed onto the sponge.
The mascarpone mixture is then spread over the sponge, then rolled and dusted with cocoa powder or decorated with marsala cream and cocoa. Big Yum!
What Is Mascarpone
Mascarpone originated in Italy and is essentially a luxurious Italian-style cream cheese that is made from whole cream, rather than whole milk used for cream cheese.
It has a higher fat content than cream cheese, so is much richer, and creamier, and less tangy than cream cheese.
Most people associate it with desserts as it has a sweet, milky flavour, but it can also be used in savoury dishes.
It’s readily available in most supermarkets in the chilled foods section.
Whipping Egg Whites
Egg whites are whipped to a stiff peak stage that incorporates air into thousands of little bubbles that makes the sponge light and airy.
Tips For Beating Whites
- room temperature egg whites will help you get maximum volume for a lighter result
- make sure your bowl and beaters are pristinely clean as any speck of grease can prevent the whites beating to the right volume
- use either a glass, or metal bowl, and avoid using plastic
- a mixmaster or hand held electric beater makes easy work whisking the whites. If you only have a hand held whisk you can get the job done but be prepared for a good arm workout!
- stiff peaks means when you lift the beater and the mixture on the beater is firm and holds it shape without flopping over.
Hot Tip # 1
You can tell when you’ve reached the stiff peak stage when you can turn the bowl over (or over your head for a little theatre) and the whites stay put.
It’s important to stop beating once you’ve reached the stiff peak stage otherwise the whites will start to collapse
Folding Egg Whites Hot Tip # 2
Gently fold the egg whites through the batter using a spatula ,or spoon. What you don’t want to do it beat the mixture once the whites are added or the air bubbles will collapse and the sponge will be dense other than light and airy.
Run your spatula or spoon along the bottom of the bowl and then lift up and over the batter and whites and keep folding, rather than simply stirring the batter and whites together.
Can I Change The Alcohol When Making Tiramisu Roll Cake
We’ve used the classic fortified wine Marsala for our Tiramisu Roll. However, you can change the alcohol…..try using
- Tia Maria
- Irish cream
How to Store Tiramisu Roll
Tiramisu Roll can be stored refrigerated for up to 4 days. Wrap the tiramisu in plastic wrap, or keep it in an airtight container.
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Can I Freeze Tiramisu
Tiramisu Roll can be frozen for up to 2 months. Wrap in plastic wrap, then wrap with foil and freeze.
Don’t dust with cocoa powder before freezing.
Thaw in the refrigerator overnight and remove foil and plastic. Dust with cocoa powder and you’re good to go.
Don’t forget to rate this recipe and let us know what you think when you make this fabulous Tiramisu Roll Cake in the reviews below.
Who doesn’t like tiramisu, this Tiramisu Roll Cake is a super soft sponge brushed with an espresso syrup and filled with a delicious marsala mascarpone cream cheese filling.
NOTE: THE MARSALA STRENGTH IS AT THE BOTTOM END OF BOOZY, SO IF YOU FEEL THAT A LITTLE BIT MORE OF A TIPPLE 😜 WOULD WORK FOR YOU ADJUST BY ADDING MORE MARSALA.
- 5 large eggs separated - approximately 65gm / 2 1/4 oz each
- 1/2 teaspoon salt
- 130 gm caster sugar / 4 1/2oz split into two 55gm / 2oz and 80gm / 3oz
- 100 gm plain flour (all purpose) 3 1/2oz
- 1 teaspoon baking powder - level teaspoon
- 55 gm oil - any neutral oil such as canola or vegetable oil / 2 oz
- 55 gm milk / 2 oz
- 3/4 cup strong black coffee
- 3 tablespoons of marsala
- 4 tablespoons of caster sugar
Marsala Cream Filling
- 250 gm mascarpone cream cheese (8 oz's)
- 1/2 cup caster sugar
- 3 tablespoons marsala
- 2 cups pouring cream
Make The Roulade
- preheat the oven to 170c / 340f on bake - not fan forced
- prepare a 30cm x 42cm / 11.8in x 16.5in pan by spraying with a thin layer of oil (this helps to hold the paper in place) then line with baking paper DON'T STRESS IF YOU DON'T HAVE THIS SIZE PAN. Attached is a link to a cake pan converter we use often Omni Cake Pan Converter
- combine the egg yolks, vanilla, salt and 55 gms of the caster sugar
- beat until the mixture is pale and is noticeably thicker - the watch sign is when the beaters are lifted the mixture leaves a pattern that is slow to disappear (known as ribbon)
- in a separate bowl beat the egg whites until they slightly hold their shape
- gradually add the 80 gms of caster sugar a tablespoon at a time, beating well between each addition
- beat until you have stiff peaks - this is when you lift the beaters and the mixture holds its shape without flopping
- add the yolk mixture to the egg whites and fold until combined
- sift the baking powder and flour together then add to the wet ingredients and gently fold until there is no visible flour
- in a separate bowl combine the oil, milk and a large spoonful of the prepared mixture, then stir until combined
- fold the oil mixture into the other ingredients
- pour into the prepared swiss roll pan, spread and the level to make even.
- tap the pan on the bench several times to release any trapped air pockets
- bake on middle shelf of oven for 20 - 25 mins, test by gently pressing the cake and if it springs back it's cooked
- while still hot remove the cake from the pan and peel the baking paper from the sides of the cake, now place a clean piece of baking paper over the cake and turn the cake over. Remove the remaining paper and paint the surface with the espresso syrup
- trim a small amount from all 4 sides of the cake to remove any crusty edges, for the final trim and rolling see the photos
- allow to cool while still rolled for at least 30 minutes while you prepare the marsala cream filling
- gently unroll the cake and spread with an even layer of the mascarpone - reserve approximately a good cup of the marsala cream to decorate the cake.
- gently reroll the cake and place it so the cake is sitting on the cut edge of the cake (seam)
- refrigerate until ready to serve
Make The Espresso Syrup
- while the cake is cooking combine the espresso syrup ingredients in a small saucepan and heat just until the sugar has dissolved, transfer to a bowl and allow to cool.
Make The Masala Cream Filling While The Cake Is Cooling
- in a bowl beat the mascarpone, sugar and marsala until smooth
- in a separate bowl beat the cream until stiff peaks then combine with the mascarpone ingredients, refrigerate until needed
- freeze decorated cake in an airtight container or wrap undecorated cake snuggly in cling film and decorate once the cake has thawed
Amount Per Serving Calories 565Total Fat 39gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 16gCholesterol 176mgSodium 453mgCarbohydrates 41gFiber 0gSugar 39gProtein 14g
Nutritional information provided here is only intended as a guide.