Tiramisu Swiss Roll Recipe

Indulge in the perfect combination of a classic tiramisu and a light, fluffy Swiss roll with this Tiramisu Swiss Roll recipe. This decadent dessert combines the richness of mascarpone cream, the boldness of coffee, and a soft sponge cake rolled to perfection. Each bite delivers the signature tiramisu flavours in a fun, creative way that’s great for dinner parties, special occasions, or a treat for coffee lovers. Easy to make and sure to impress, this recipe is a delightful twist on traditional tiramisu that will have everyone asking for seconds!

Servings: 4 - Prep: 40 min - Cook: 15 min - Total: 55 min

Ingredients

• 6 eggs

• 110 g sugar

• 110 g all-purpose flour

Syrup

• 150 ml coffee (strong)

• 2 tbsp sugar

• 1-2 tbsp Amaretto liquor

Cream

• 500 g Mascarpone cheese

• 100 g Icing sugar

• 1 tbsp instant coffee (ground into powder)

• 1 tsp vanilla extract

• 200 ml whipped cream

• 50 g icing sugar

Instructions

1. Preheat the oven to 170°C (338°F).

2. Make the Sponge: In a large bowl, whisk together the egg yolks and half the sugar (about 55g) using a hand mixer until the mixture is pale and creamy.

3. In a separate bowl, beat the egg whites until soft peaks form. Then gradually add the remaining 55g of sugar, continuing to mix until stiff peaks develop.

4. Gently fold in the flour into the egg yolk mixture, alternating with the whipped egg whites, until the batter is smooth and lump-free.

5. Pour the batter onto a baking tray lined with parchment paper, spreading it out evenly — this ensures an even rise and a nice appearance.

6. Bake at 170°C (338°F) for 12–15 minutes.

7. Once done, immediately remove it from the oven and carefully roll the sponge up in a kitchen towel, avoiding direct contact with the hot sponge. Use kitchen gloves or a towel for protection. Let it cool completely with the seam side down.

Coffee Syrup:

In a saucepan, combine the strong coffee with sugar and bring to a boil, then let it simmer for 5 minutes. Remove from heat and stir in 1 tablespoon of Amaretto liquor. Set aside to cool.

Mascarpone Cream:

In a mixing bowl, blend the mascarpone cheese with icing sugar, vanilla extract, and instant coffee (ensuring it's finely powdered to avoid granules in the cream) until smooth.

In another bowl, whip the cream and icing sugar until soft peaks form, taking care not to overmix.

Carefully fold the whipped cream into the mascarpone mixture until well incorporated.

Assembling the Cake:

Unroll the cooled sponge and generously brush it with the coffee syrup. Spread three-quarters of the mascarpone cream evenly over the surface. Then, re-roll the cake tightly from the same side as before.

Cover the outside of the roll with the remaining cream. Decorate as desired, dust with cocoa powder, and trim the ends for a clean presentation.