ITALIAN TIRAMISU ROLL

Tiramisu roll is a perfect dessert to serve at the end of a summer dinner, but not only that… It will become your workhorse on so many different occasions.

Despite the fact that the recipe may seem cumbersome, it is a very simple dessert and really easy to prepare.

Delicious, it satisfies everyone’s palate and is great to enjoy on hot summer days. It is an original and different way to present tiramisu, one of the most classic desserts of the Italian tradition, to your guests.

So let’s see how to make a perfect tiramisu roll!

Why You’ll Love This Recipe

• Refreshing: Ideal for hot summer days with its light, creamy filling.
• Versatile: A show-stopping dessert for any event.
• Classic Flavor: Captures the traditional tiramisu essence with a modern twist.

Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 7 minutes
• Chilling Time: 30 minutes
• Total Time: 1 hour 7 minutes
• Servings: 6

Ingredients

For the Sponge Cake Base

• 6 eggs (separated)
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch (or potato starch)
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp baking powder
• A pinch of salt

For the Mascarpone Filling

• 14 oz mascarpone cheese
• 4 eggs (separated)
• 1/2 cup raw cane sugar

For the Coffee Soak

• 2/3 cup espresso coffee
• 3 tsp instant coffee
• 1 1/2 tbsp raw cane sugar
• A few drops of almond extract

Step-by-Step Method

1. Prepare the Sponge Cake Base

1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
2. Separate the egg whites and yolks. Whip the egg whites until stiff peaks form.
3. In a separate bowl, whisk the yolks, sugar, and a pinch of salt until light and fluffy.
4. Sift in the flour, cornstarch, and baking powder. Add the vanilla extract. Gently fold the ingredients until smooth.
5. Carefully fold in the beaten egg whites, moving from top to bottom to maintain the airiness.
6. Spread the batter evenly onto the prepared baking tray to about 2 cm thickness.
7. Bake for 6–7 minutes, being careful not to overcook.

2. Prepare the Coffee Soak

1. Combine the sugar and espresso coffee in a saucepan. Heat gently until the sugar dissolves.
2. Remove from heat and stir in the instant coffee and almond extract. Let cool.

3. Shape the Roll

1. Once the sponge cake is baked, remove it from the oven and cool for 1–2 minutes.
2. Invert the cake onto a sheet of foil, peel off the parchment paper, and cover with another sheet of foil.
3. Roll the sponge cake, using the foil as a guide, and let it rest for 30 minutes to set its shape.

4. Make the Mascarpone Filling

1. Separate the eggs. Beat the yolks with sugar until frothy, then gradually add the mascarpone cheese.
2. In a separate bowl, whip the egg whites until stiff peaks form, then gently fold them into the mascarpone mixture.

5. Assemble the Tiramisu Roll

1. Unroll the sponge cake and brush the surface with the cooled coffee soak.
2. Spread the mascarpone filling evenly, leaving a 1/2-inch border.
3. Re-roll the cake, peeling off the foil as you go.

6. Finish and Serve

1. Dust the roll with cocoa powder for a classic tiramisu finish.
2. Slice into pieces and serve chilled.

Tips for Success

• Avoid Overbaking: A dry sponge cake will crack when rolled.
• Chill the Filling: Ensure the mascarpone filling is well-chilled to maintain structure.
• Customize: Add chocolate chips, grated dark chocolate, or a splash of liqueur for extra flair.

Nutritional Information (Per Serving)

Buon Appetito!
Delight your guests with this show-stopping Tiramisu Roll, a dessert that combines the elegance of tiramisu with the fun of a Swiss roll. Its creamy filling, coffee soak, and delicate sponge cake will transport you straight to the heart of Italy!

Italian Tiramisu Roll Recipe

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Servings 6

Ingredients

  

For the sponge cake base:

• 6 eggs
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch or potato starch
• 3/4 cup granulated sugar
• 1 tsp of vanilla extract
• 1 teaspoon baking powder
• A pinch of salt

For the mascarpone filling:

• 14 oz mascarpone cheese
• 4 eggs
• 1/2 cup raw cane sugar
• For the coffee soak:
• 2/3 cup espresso coffee
• 3 teaspoons instant coffee
• 1 1/2 tablespoons raw cane sugar
• A few drops of almond extract

Instructions

 

• To prepare the tiramisu roll, start with the sponge cake base.
• Separate the yolks from the egg whites and whisk the latter until stiff.
• Process the yolks with the sugar and a pinch of salt until light and fluffy.
• Add the sifted flour, starch and baking powder, incorporating them gently until the mixture is even and lump-free.
• Cut the vanilla bean in half lengthwise, helping yourself with a small knife extract the seeds and add them to the mixture.
• Finally, incorporate the beaten egg whites as well, with movements from top to bottom, being careful not to disassemble the mixture.
• All that remains is for you to line the oven tray with greaseproof paper and pour in the dough until it is a couple of centimeters thick.
• Bake in a preheated oven at 350 F for 6 to 7 minutes (do not overcook or it will dry out too much and split by rolling it).
• Now prepare the syrup.
• Combine the sugar with the espresso coffee and melt it over low heat, once a syrup is obtained turn off the heat and also add the instant coffee and almond extract.
• As soon as the sponge cake base is ready, take it out of the oven, wait a couple of minutes at most and turn it upside down on the foil.
• Remove the baking paper gently and cover this side with the foil as well.
• Roll up the roll to shape it and leave it “sitting” for about half an hour.
• To prepare the mascarpone filling, start by separating the yolks from the egg whites.
• Whip the yolks lightly with the sugar; once frothy, add the mascarpone cheese in several batches as well. Finally incorporate the stiffly beaten egg whites.
• Gently open the roll and remove the top foil, brush the entire surface with the now-cooled coffee bath.
• Spread the mascarpone filling, leaving 1/2 inch free in the edges; helping yourself with the bottom foil, begin to roll the roll and, at the same time, peel off the foil.
• Once the roll is formed, dust with bitter cocoa.
• Cut it into slices and, happy snacking!