The most delicious and easy to make tiramisu cake roll recipe! If you love classic tiramisu, you’re going to love this light and fluffy coffee cake! It’s made with delicate sponge cake lightly soaked with hazelnut liqueur and coffee, then filled with a custard, mascarpone and cream filling! This incredible cake roll is bursting with traditional tiramisu flavor in every bite!
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Making the Sponge Cake
This tiramisu cake rolls starts with my classic Vanilla Sponge Cake recipe. It’s the one and only I use for all my cake roll recipes and many other cake recipes! I have a separate video recipe for the sponge cake if you want an in-depth tutorial. The most important step to making a sponge cake is getting the eggs super light and fluffy. I usually whisk my eggs and sugar on high speed for up to 10 minutes, until the eggs are almost white in color. Then, very gently but thoroughly fold in the sifted flour. It’s important to keep the eggs as fluffy as possible.
Once the cake is done baking, it needs to be rolled immediately! To help prevent the cake from sticking to your kitchen towel, sprinkle a light dusting of confectioner’s sugar onto the cake, then place a clean kitchen towel on top. Roll the cake gently and carefully while it’s still hot. Allow the cake to cool completely before unrolling and filling.
Traditional Tiramisu Filling
There are many different ways to prepare classic tiramisu and this easy recipe is perfect for this tiramisu cake! It’s made with egg yolks, mascarpone cheese and heavy cream. First, the egg yolks are combined with sugar and cooked very slowly over a double boiler until the sugar dissolves. Next, the softened mascarpone cheese is mixed into the egg yolk mixture until a creamy mixture results. Once this base has cooled, it’s ready for the whipped cream!
Whisk the chilled heavy cream until stiff peaks form, then slowly add in the egg yolk and mascarpone mixture. Try to keep the filling as light as possible and avoid over mixing it. Overmixing the filling can cause it to separate! Chill the filling for a good 30 minutes before filling and frosting the cake. As the filling cools, it will thicken and will be easier to work with.
Assembling the Cake
Once the sponge cake has cooled completely and you have your tiramisu filling ready, it’s time to assemble this incredible tiramisu cake roll! Gently unroll the cooled sponge cake. Soak the cake generously with a combination of coffee and hazelnut liqueur. You can also use Amaretto (almond liqueur) or Kahlua (coffee liqueur). Next, spread about 2/3 of the filling on the sponge cake, spreading it evenly to the edges. Gently roll the sponge cake back up the same way it was rolled initially.
Garnish the outside of the cake with the remaining tiramisu filling! I like to pipe dollops of the cream onto the cake, then use the back of a spoon to spread the filling gently. I recommend refrigerating the cake overnight to allow all the flavors to really come together! Garnish the cake with a light dusting of cocoa powder before serving.
Enjoyed this tiramisu recipe? Check out some of my other recipes you’re sure to enjoy!
- Classic Tiramisu Parfaits – enjoy the best ever tiramisu, in individual parfait cups! This recipe is always a huge hit!
- Tiramisu Cheesecake – light and fluffy cheesecake with coffee and Amaretto flavors!
- Tiramisu French Macarons – all the flavors of this classic Italian dessert, in cookie form! Filled with mascarpone filling!
- Tiramisu Crepe Cake – 40 layers of delicate crepes and cream! This crepe cake is made with coffee crepes and a creamy mascarpone filling!
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