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

Tiramisu Cake Roll

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


  • 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


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

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.

Course: Cake
Cuisine: American
Keyword: tiramisu, tiramisu cake, tiramisu cake recipe, tiramisu ingredients, tiramisu recipe