Tiramisu is a classic dessert, it’s classy, elegant, and very flavorful. The intense notes of coffee, the bittersweet cocoa powder, the soft mascarpone, it all adds up to something bigger than its parts.
When it comes to presentation, tiramisu always fairs well in the beauty department, but this tiramisu roll steals the show. Every slice is a gorgeous spiral of flavor. All the components integrate nicely and the colors, oh the colors, this is a pretty cake roll, to say the least.
The secret of my tiramisu cake roll is working one layer at a time, the cake must be fluffy and tender, the syrup consistent and intensely flavored and the filling lusciously sweet and airy. Here’s all you need to know to master this recipe.
What goes into my Tiramisu Cake Roll?
There are three parts for this cake roll, the cake itself, the filling, and the syrup, all three elements are equally important, but don’t worry, they’re easy if you follow the instructions.
The cake gives structure to the whole thing; it’s made of eggs, sugar, all-purpose flour, a dash of oil, cocoa powder, and a pinch of baking powder. We’re mixing dry and wet ingredients separately.
The syrup is the easiest part, coffee, sugar, and rum or your favorite liqueur to give flavor.
The filling is perhaps the most important part; it’s made of lots of mascarpone cheese and whipped cream. Sweetened with sugar and flavored with liqueur and my secret ingredient: cinnamon.
What you’ll need
You’ll need a jelly roll pan, which is basically half sheet baking pan – 16×12 inches. You’ll need your mixer and a medium-sized bowl. Parchment paper will be key to roll your creation easily without damaging the cake.
You’ll also need a nice, aged rum or any other sweet liqueur. It’ll flavor both the filling and the syrup, infusing all the cake with a pleasant warmth.
Have your usual tools of the trade-in hand and remember to preheat your oven at least fifteen minutes before you bake the cake layer.
Pro tips
- Make sure your cake cools down before adding the syrup and filling, excessive heat will damage their consistency.
- Cool your cake roll before serving; we want a nice, firm consistency.
- Sprinkle your tiramisu roll with cocoa powder at the last minute.
- Serve with a bowl of espresso ice cream for an extraordinary dessert.
Want just a small bite? Try Tiramisu truffles
PrintTiramisu Cake Roll
Ingredients
5 eggs + 1 egg yolk
1/2 cup(100g) sugar
6 tbsp (125ml) canola oil
6 tbsp (100) all purpose flour
4 tbsp (25g) cocoa powder
1 teaspoon baking powder
Filling:
8 oz. mascarpone cheese (softened)
3/4 cup of powder sugar
1 teaspoon coffee liqueur (Amaretto or rum are great substitute)
1/4 teaspoon cinnamon
200ml heavy whipping cream
Syrup: 1/2 cup coffee (strong)
2 tablespoon sugar
1 tablespoon rum
Instructions
Preheat oven to 360F.
- Mix eggs, add sugar beating continuously.
- Sift together flour, cocoa and baking powder.
- Slowly add oil to the egg mixture, turn off mixer, add dry ingredients and mix until all ingredients are incorporated.
- Spread batter onto a baking pan lined with parchment paper. Bake for 12 minutes.
- Put the pan on the rack to cool. There is no need to transfer to a towel and roll. Just leave it in the pan to cool.
Syrup:
- Mix coffee and sugar, bring to boil.
- Lower the heat, let it boil until liquid is reduced in half (this will take only few minutes)
- Add rum and leave to cool.
Filling:
- Mix mascarpone and powder sugar.
- In a separate bowl mix whipping cream (keep the empty bowl and wire whisk in freezer for about 10 minutes before mixing whipping cream)
- Add cinnamon and rum to the cheese mixture.
- Add in whipped cream, mix to blend all together.
- Cover with a plastic foil and refrigerate.
Assemble:
- Brush cake with coffee syrup
- Using spatula spread prepared filling over the cake.
- Starting from short side roll up cake and as you roll peel off parchment paper.
- Refrigerate for few hours. Dust with cocoa before serving.
