Coffee-soaked sponge and a mascarpone filling are rolled into an amazing Tiramisu Swiss Roll Cake in this twist on a classic Italian dessert.
Are you a fan of tiramisu? I am. I was given a recipe for it back in the 80's. At the time it was not possible to buy mascarpone in the UK and I had to use double cream instead, but even so, since then it's never been off my favourites list.
This tiramisu cake is my latest variation and I love it. All the wonderful flavours of one of my favourite desserts, in a cake!
As much as I like tiramisu (which translates as pick me up), I find it is often made in the UK with rather too much of the sweetened cream layer and not enough coffee kick. In this cake I have redressed the balance and I actually think it's a step up from the dessert.
Ingredients
See recipe card for full instructions and quantities.
For the sponge
- Large Eggs - should be at room temperature. Egg at room temperature allows more air to be introduced into the batter, resulting in a lighter textured sponge.
- Caster Sugar - I use golden caster sugar for most of my baking. It's the same as normal caster sugar, but it's unrefined, It is a little more flavoursome with light caramel tones.
- Self-raising flour - I use self-raising flour for convenience in a lot of my baking recipes. (Self-raising flour in the US is a different mix to the self raising flour we have here in the UK, so if you are based in the US, I suggest you use plain flour with baking powder to get the same results. Add 1 teaspoon baking powder per 100g (3½oz) plain flour. )
For the filling
- Eggs - separated. These are not cooked. If you're at all concerned about using raw eggs, you can use pasteurised eggs. While the risk of illness from eating raw eggs is low, children, the elderly, pregnant women and anyone who has a weakened immune system should avoid eating raw eggs, so please use pasteurised instead.
- Caster sugar
- Mascarpone cheese - is a thick, soft, smooth, rich fresh cream Italian cheese, with a high fat content (40%)
- Very strong black coffee - Use fresh espresso coffee, very strong filter or instant espresso coffee powder
- Marsala wine - I love the extra flavour and kick that Marsala wine add but you could also use amaretto, Kahlúa or Irish cream liqueur or omit if preferred
- Plain chocolate - this gives the cake a hint of chocolate and even if you are not a dark chocolate fan I would recommend you use a dark chocolate rather than milk
- Double cream - US = heavy cream, to decorate
How to make Tiramisu Swiss Roll step by step
Step 1
Whisk the eggs and sugar until very thick and creamy and the whisks leaves a trail when lifted from the mixture.
Step 2
Sift in the flour and gently fold in. Use a cutting and lifting figure of eight movement.
Step 3
Pour into the prepared tin and spread level. Bake until springy to the touch.
Step 4
Trim the edges and then roll up like a Swiss roll, leaving the baking parchment in place. Allow to cool.
Hints and Tips
- When whisking the sponge, the mixture should be thick enough that the whisk will leave a trail for several seconds when lifted from the mixture. To test, I write my initials, and if both initials are still visible when I have finished writing them, the mixture is thick enough.
- Take care not to over cook the sponge. It should just spring back into shape when pressed lightly with a finger.
- Trimming the edges and cutting a small indent into the sponge at one end will make rolling easier
- The sponge can be made the day before if kept well wrapped until required.
Step 5
Combine the egg yolks and mascarpone, then gently fold the egg whites into the mascarpone mixture a third at a time.
Step 6
Carefully unroll the sponge and sprinkle the coffee mixture over the surface.
Step 7
Spread the cream mixture over the sponge and sprinkle with grated chocolate.
Step 8
Reroll the the sponge and place on a serving plate. Decorate with whipped cream and grated chocolate.
How to serve
Chill until ready to serve. Serve cut into slices as a dessert or cake with a cup of coffee. When serving as a cake, you will still need to eat it with a fork because the coffee soaked sponge makes it too soft to pick up as a slice to eat.
Storage /Leftovers
Not suitable for freezing. Leftovers will keep covered in the refrigerator for up to 1 - 2 days
📖 Recipe
Tiramisu Swiss Roll
Equipment
- 38 x 25cm (15 x 10 in) Swiss roll tin.
- electric stand or hand whisk
- piping bag
- large star nozzle
Ingredients
For the sponge
- 3 large eggs
- 125 g golden caster sugar plus extra to sprinkle (4oz)
- 125 g self-raising flour (4oz)
For the filling
- 2 large eggs separated
- 50 g golden caster sugar (50g)
- 250 g tub mascarpone cheese (9oz)
- 150 ml very strong black coffee (¼pt)
- 2 tablespoon marsala wine
- 25 g plain chocolate finely grated (1oz) plus extra to sprinkle
- 100 ml double cream (4floz) to decorate
Instructions
To make the sponge
- Preheat the oven to 190℃ (180℃ fan)/375℉/gas mark 5. Grease and line a 38 x 25cm (15 x 10 in) Swiss roll tin.
- Whisk 3 eggs and 125g sugar together in a large mixing bowl until very thick and creamy. Sift in 125g flour and gently fold in until just combined. Pour into the lined tin and gently spread level.
- Bake in the centre for 12-15 minutes until springy to the touch. While the cake is baking place a sheet of baking parchment on the work surface and sprinkle with a little caster sugar.
- As soon as the cake is baked, turn out onto the sheet of baking parchment and carefully remove the lining paper. Trim the edges of the sponge and make a small cut halfway through the sponge about 2 cm (¾in) in from one of the short ends, this will make it easy to roll up.
- Starting this end roll up the sponge tightly with the baking parchment inside. Allow to cool completely.
To make the filling
- Whisk the 2 egg yolks and 50g caster sugar together until creamy, then whisk in 250g mascarpone cheese.
- Using clean beaters whisk the 2 egg whites until standing in soft peaks. Fold the whisked egg whites into the mascarpone mixture a third at a time.
- Carefully unroll the sponge. Stir 2 tablespoons marsala wine into 150ml strong coffee and spoon evenly over the sponge.
- Spread the mascarpone mixture over the sponge taking it right up to the sides but leaving about 5cm (2in) clear at the end. Sprinkle 25g grated chocolate over the mascarpone cream.
- Carefully re-roll the sponge and transfer to a serving plate.
- Whip 100ml cream to soft peaks and pipe in a line down the centre of the roll. Sprinkle with a little more chocolate and chill until ready to serve.
Notes
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