Tiramisu Cake Roll

5 from 3 votes
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This Tiramisu Cake Roll is made with an espresso flavored sponge cake that’s brushed with a coffee-liqueur syrup. The whole thing is filled with a Mascarpone Cheese Whipped Cream for an amazing tiramisu cake!

Tiramisu Cake Roll overhead view

A Next Level Tiramisu Cake Recipe

Take your tiramisu cake to the next level with this easy recipe for a Tiramisu Cake ROLL!

Hey, you guys! What’s happening? Happy Monday!! I’m already thinking about Friday…

…Which means that I should probably be thinking about my Halloween Costume, but I’m not. And why not? Because I’m thinking about cake. I always think about cake…

BTW, have you picked out your costume, YET?? Does it involve a French Maid?? A Sexy Nurse!? GAH! That’s all I could find at the stores.
Seriously? If I wanted to go as either of those two, my college-days clothes would be perfect.

I think I’m just gonna go as one of the “Real” Housewives. Lord knows I watch that show like it’s my religion.

Tiramisu Cake Roll | www.diethood.com | Espresso flavored cake sponge brushed with a coffee-liqueur syrup and filled with a Mascarpone Cheese Whipped Cream.

So, I’m aware that this cake isn’t very Halloweeny, (we still have a few more days before the big Holiday!) buuuuut I figure you’ve had more than your share of all things Halloween on Pinterest, thus swinging by here for a taste of this Tiramisu Cake Roll shouldn’t be a problem.

BTW, which one is correct – Cake Roll? Roll Cake? Or just a ROLL??

While everyone is on a Pumpkin Roll kick, I am currently adoring all things coffee and all things liqueur, especially when they make their appearance together.

Who am I kidding? I am always adoring coffee! Liqueur, too. Or is it Liquor?? What’s with all the questions today? Geez!

Tiramisu Cake Roll | www.diethood.com | Espresso flavored cake sponge brushed with a coffee-liqueur syrup and filled with a Mascarpone Cheese Whipped Cream.

So. I totally found this recipe last winter and have made it a handful of times ever since. Because my husband is totally obsessed with Italian food, this was one of those recipes I saw and made immediately.


  • Cake Flour
  • Eggs
  • Sugar
  • Cream of Tartar
  • Butter
  • Vanilla
  • Espresso
  • Frangelico
  • Mascarpone
  • Cocoa Powder
  • Powdered Sugar
  • Heavy Cream

(See recipe card below for ingredient amounts!)


  1. Beat together yolks, vanilla, and sugar; fold in flour and set aside.
  2. Combine egg whites, salt and cream of tartar; beat.
  3. Fold egg whites into yolk mixture and stir batter into melted butter.
  4. Spread batter in a jelly roll pan and bake for 10 minutes.
  5. Brush cake with the espresso syrup.
  6. Spread whipped cream filling over cake.
  7. Roll up the cake.
  8. Serve.

We then ate it for dinner. We ate it for breakfast. Dessert, too. We had to give it to my neighbors before I gained 10-inches on the hips. At that time, Spring was creeping up and no-coat season was just too close to keep on eating. BUT, coat-season is back and this time I did not share the cake with my neighbors. No way. It was mine. ALL mine.

Tiramisu Cake Roll | www.diethood.com | Espresso flavored cake sponge brushed with a coffee-liqueur syrup and filled with a Mascarpone Cheese Whipped Cream.

If you love Tiramisu, you are going to LURRRRRVE this cake! It’s basically the only correct answer to Monday.


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5 from 3 votes

Tiramisu Cake Roll

Espresso flavored cake sponge brushed with a coffee-liqueur syrup and filled with a Mascarpone Cheese Whipped Cream.
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 3 hours
Servings: 12



  • 1/2 cup cake flour plus more for dusting the pan.
  • 5 eggs, , room temperature, separated,
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons sugar, , divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 4 tablespoons butter, , melted and cooled
  • 2 tablespoons powdered sugar


  • 1/2 cup brewed espresso
  • 2 tablespoons sugar
  • 1 tablespoon Frangelico


  • 8 ounces mascarpone cheese
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon Frangelico
  • 1/2 cup chilled heavy cream
  • Cocoa for Dusting
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  • Preheat oven to 350.
  • Lightly coat a jelly roll pan (18x13) with baking spray and line with parchment paper.
  • Spray parchment paper with baking spray and dust with flour; shake off any excess flour and set aside.
  • In your mixer's bowl, beat together yolks, vanilla, and 1/2 cup sugar at high speed until thick and pale yellow; about 10 minutes.
  • Add half of flour to yolks-mixture and fold it in gently.
  • Add the rest of the flour and fold in gently. Set aside.
  • In a large mixing bowl combine egg whites, salt and cream of tartar; beat at medium speed until soft peaks form.
  • Add 2 tablespoons sugar and continue to beat until whites just hold stiff peaks.
  • Fold 1/4 of whites into yolk mixture, then fold in remaining whites until thoroughly combined.
  • Pour melted butter in a small mixing bowl.
  • Stir 1/2 cup of the prepared cake batter into melted butter.
  • Gently fold the butter mixture back into the batter; fold until thoroughly combined.
  • Spread batter evenly in previously prepared pan; rap pan once on counter to eliminate air bubbles.
  • Bake for 8 to 10 minutes, or until top of cake springs back when you touch it.
  • Sift powdered sugar over cake; cover cake with a kitchen towel and a baking sheet.
  • Holding sheet and cake pan together, flip cake onto cloth on baking sheet. Carefully peel off the parchment paper. Use oven mitts!
  • Using the towel, roll up cake, jelly-roll style, keeping it wrapped in the towel.
  • Place cake seam-side down on a rack, still wrapped in the towel, and cool completely.

In the meantime, prepare the syrup.

  • Combine espresso and sugar in a small saucepan and bring to a boil.
  • Stir until sugar dissolves, then boil until liquid is reduced to a 1/4 cup.
  • Remove from heat and stir in Frangelico; let cool to room temperature.

Make the Filling

  • Combine mascarpone, sugar, cinnamon and Frangelico in a large bowl; beat with a mixer until thoroughly combined. Set aside.
  • In a separate bowl, beat heavy cream until it just holds stiff peaks.
  • Fold the whipped cream into the mascarpone mixture until combined.


  • Gently unroll cooled cake on a baking sheet, keeping it on the towel.
  • Brush cake with the espresso syrup.
  • Using an offset spatula, spread the whipped cream filling evenly over cake, leaving a 1/2-inch border all around.
  • Starting from long side nearest you, roll up cake without towel, leaving it seam-side down on baking sheet.
  • Dust with cocoa powder.
  • Cut and Serve.


RECIPE SOURCE: DIETHOOD Heavily adapted from Epicurious


Calories: 266kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 110mg | Sodium: 122mg | Potassium: 48mg | Fiber: 0g | Sugar: 15g | Vitamin A: 625IU | Calcium: 44mg | Iron: 0.4mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Lisa says:

    Hello. In the directions, step 13 states to wrap the cake so no air bubbles form.. Does that mean with tin foil and do I keep it wrapped while cooking?

    1. Katerina Petrovska says:

      Not “wrap” but rather “Rap the pan”, which actually means to just kind of bang the pan against the kitchen counter so the batter evens out and air bubbles are eliminated. 😊 I hope this makes sense? Let me know, please, if this is unclear. Thank you!

      1. Lisa says:

        Oh I’m so sorry! 😐 I totally misread! Thank you so much for clarifying

  2. LYNETTE says:

    Hi, Your assemble instruction “Starting from long side nearest you, roll up cake without towel, leaving it seam-side down on baking sheet.”. So I should roll from the 18 inch side? And this is the side I should roll with the towel too, right? I’m a rookie baker.

    1. Katerina Petrovska says:

      Yep! The baked cake should look like a rectangle and one of the two longer sides should be nearest you, and the other opposite you. I hope you enjoy the cake! 🍰 😊

  3. Jessica says:

    I’m about to make this recipe but just want to verify that there is only 1/2c of cake flour in this recipe? Your other recipes seem to call for 1c or regular flour?

    1. Katerina Petrovska says:

      Yep, it’s 1/2 cup cake flour. If you want a thicker cake, you can bake it on a 15×10 baking pan.

  4. Joanna Loftus says:

    My cake came out rubbery what did I do wrong.

    1. Katerina Petrovska says:

      Hi! Ugh, I’m so sorry the cake came out like that. πŸ™ Usually, if too much liquid is used, the cake produces a dense and rubbery texture. I definitely don’t know if that happened, but that is one thing that can explain a rubbery cake.

  5. Crystina Condon says:

    Does this have to be frigerated cause of the cheese and cream and will the coco powder soak in the cake in the fridge or does it stay on top when you want to serve it th next day?

    1. Katerina Petrovska says:

      Hi! Yes, it should be refrigerated. That’s IF you have any leftovers… πŸ˜‰ Honestly, I’ve left it on the counter over night and it was still good the next day.

  6. Katie says:

    Can this recipe be made without the liquor?

    1. Katerina Petrovska says:

      Hi! Sure! Just replace it all with brewed, cold espresso. πŸ™‚

  7. Bill miller says:

    Just read all your cake roll recipes. It has been many years since. I made a cake roll, it was fun. Am I correct to assume with my stand kitchen Aid I use the paddle? You truly have a knack, your photography is exceptional

  8. Susan says:

    Does anyone know if I can prepared ahead and freeze for the holidays?

    1. Katerina Petrovska says:

      Hi Susan! Yes, you can absolutely freeze this cake. To thaw, just set it out on the counter. Hope this helps! Happy Holidays!

  9. Joli says:

    Please tell me what is the size of your jelly roll pan? How many ml in your 1 cup? Your recipe is awesome, I would like to do it!

    1. Katerina Petrovska says:

      Hi Joli!! The pan I used is 18 by 13 inches (46 by 33 cm), and according to Google, there’s 236.588 ml in a cup! πŸ˜€ I didn’t know that, but now I do. :-))) I hope this helps! Let me know if you enjoyed the cake. πŸ˜€ Have a great day ahead!

      1. Joli says:

        Thank you for your answer, Katerina πŸ™‚ The tiramisu roll cake is totally delicious! Cake – awesome texture, filling – fluffy and perfect. Yummy! Greetings! πŸ™‚

  10. Jeanne Schmidt says:

    Thank you so much for posting this recipe. I just finished making this cake for an event I am catering and it is really delicious. The flavors are subtle and perfect to end the meal with – – not too sweet and although It is full of cream, butter, and mascarpone cheese, it does not taste overly rich, alleviating that postmeal guilt. The only change or suggestion that I have is I made the cake roll in a half sheet pan and while it rolled up perfectly, it was very, very thin and did not have as beautiful a look as your picture. When I make this cake again I think I will double the cake recipe or use a smaller pan. I can’t wait to serve this to my guests this evening!

    1. Katerina Petrovska says:

      Thank you, Jeanne, for the feedback! I truly appreciate it, and am so happy to know that you liked it!

      1. Joli says:

        Thank you so much for your answer, Katerina! πŸ™‚
        The cake is totally delicious… Roll cake – awesome texture, filling – fluffy and perfect. Yummy! Greetings πŸ™‚