Here’s a delicious tiramisu roll recipe 🍰☕—all the classic tiramisu flavors in a fun, rolled cake.
Ingredients
For the Sponge Cake:
- 4 eggs, separated
- ¾ cup granulated sugar, divided
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
For the Filling:
- 8 oz cream cheese or mascarpone, softened
- ½ cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp coffee or espresso (strongly brewed)
For Dusting:
- Cocoa powder
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Make the sponge cake:
- Beat egg yolks with ½ cup sugar until pale and creamy.
- Stir in vanilla.
- Sift together flour, cocoa powder, and salt; fold gently into yolks.
- In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks.
- Fold egg whites gently into batter.
- Bake the cake:
- Spread batter evenly in the prepared pan.
- Bake 12–15 minutes, until the cake springs back lightly.
- Immediately turn out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment.
- Roll the cake with the towel inside and let cool completely.
- Prepare the filling:
- Beat cream cheese/mascarpone with powdered sugar and vanilla until smooth.
- Whip heavy cream until soft peaks form, then fold into cream cheese mixture.
- Assemble the roll:
- Unroll cooled cake. Brush lightly with coffee/espresso.
- Spread filling evenly, leaving a small border.
- Roll cake back up carefully (without the towel).
- Chill and serve:
- Refrigerate at least 1–2 hours to set.
- Dust with cocoa powder before slicing.
Tips & Variations
- Add a bit of coffee liqueur to the filling for authentic tiramisu flavor.
- Use chocolate shavings on top for decoration.
- Slice gently with a serrated knife to avoid squishing the roll.
If you want, I can also give a faster, no-egg sponge version that’s super quick but still tastes like tiramisu.
Do you want me to?
