Introduction to Tiramisu Swiss Roll
Welcome to the delightful world of Tiramisu Swiss Roll! If you’re anything like me, you crave desserts that are not only delicious but also easy to whip up. This recipe is a perfect blend of classic tiramisu flavors wrapped in a light, airy sponge cake. It’s a quick solution for a busy day or a show-stopping treat to impress your loved ones. Imagine serving this elegant dessert at your next gathering, and watching everyone’s eyes light up with joy. Trust me, this Tiramisu Swiss Roll will become a cherished favorite in your kitchen!
Why You’ll Love This Tiramisu Swiss Roll
This Tiramisu Swiss Roll is a dream come true for dessert lovers! It’s incredibly easy to make, even for those who might feel intimidated in the kitchen. The light sponge cake pairs perfectly with the rich mascarpone filling, creating a delightful balance of flavors. Plus, it’s quick to prepare, making it a fantastic option for last-minute gatherings or a sweet treat after dinner. You’ll be amazed at how quickly it disappears!
Ingredients for Tiramisu Swiss Roll
Gathering the right ingredients is the first step to creating your Tiramisu Swiss Roll masterpiece. Here’s what you’ll need:
- Large eggs: These are the backbone of your sponge cake, providing structure and moisture.
- Granulated sugar: Sweetens the cake and helps it rise, creating that lovely airy texture.
- Vanilla extract: Adds a warm, aromatic flavor that complements the coffee and mascarpone.
- All-purpose flour: The base of your sponge, giving it the right consistency and lightness.
- Baking powder: A leavening agent that helps the cake rise and become fluffy.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Strong espresso: This is where the classic tiramisu flavor shines through, infusing the cake with rich coffee notes.
- Sugar (for coffee syrup): Sweetens the espresso mixture, making it a delightful soak for the cake.
- Coffee liqueur (optional): A splash of Kahlúa or Marsala wine adds depth and a hint of indulgence.
- Mascarpone cheese: The star of the filling, this creamy cheese gives the roll its signature richness.
- Heavy cream: Whipped to soft peaks, it lightens the mascarpone, creating a fluffy filling.
- Powdered sugar: Sweetens the mascarpone mixture and helps stabilize the whipped cream.
- Lightly sweetened whipped cream: For topping, it adds a lovely finishing touch.
- Unsweetened cocoa powder: Dusting the roll gives it that classic tiramisu look and a hint of bitterness.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Tiramisu Swiss Roll
Step 1: Preheat and Prepare
First things first, let’s get that oven preheating to 180°C (350°F). While it warms up, grab a 10×15 inch jelly roll pan and line it with parchment paper. This will help the cake release easily later. Trust me, you don’t want to skip this step! A well-prepared pan is the secret to a smooth roll.
Step 2: Beat the Eggs
In a large mixing bowl, crack in your room-temperature eggs. Add the granulated sugar and vanilla extract. Now, it’s time to beat this mixture until it becomes pale and tripled in volume. This usually takes about 5 to 7 minutes. You want it to look fluffy and light, like a cloud! This step is crucial for that airy sponge cake.
Step 3: Combine Dry Ingredients
Next, sift together the all-purpose flour, baking powder, and a pinch of salt into a separate bowl. This helps to aerate the flour and remove any lumps. Gently fold this dry mixture into your egg mixture. Be careful not to deflate the eggs! You want to keep that lovely volume for your Tiramisu Swiss Roll.
Step 4: Bake the Cake
Now, spread the batter evenly into your prepared pan. Make sure it reaches the corners for a uniform bake. Pop it into the oven and bake for about 10 to 12 minutes. You’ll know it’s done when it’s golden and springs back when touched. The aroma will be heavenly, filling your kitchen with anticipation!
Step 5: Roll the Cake
As soon as the cake is out of the oven, it’s time to roll! While it’s still hot, carefully roll the cake (with the parchment) into a log shape. This helps it maintain its form. Let it cool completely in this rolled position. It might feel a bit tricky, but this step is essential for that perfect Tiramisu Swiss Roll shape.
Step 6: Prepare the Coffee Syrup
While the cake cools, let’s whip up the coffee syrup. In a bowl, mix the cooled strong espresso with sugar and coffee liqueur, if you’re using it. Stir until the sugar dissolves completely. This syrup will soak into the cake, infusing it with that classic tiramisu flavor. Let it cool while you prepare the filling.
Step 7: Make the Mascarpone Filling
In another bowl, beat the softened mascarpone cheese with powdered sugar and vanilla extract until smooth. This creamy mixture is the heart of your Tiramisu Swiss Roll. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until it’s fluffy and well combined. This filling is pure indulgence!
Step 8: Assemble the Roll
Now, gently unroll the cooled sponge cake. Brush the coffee syrup evenly over the surface, allowing it to soak in. Next, spread the mascarpone filling over the cake, leaving a small border around the edges. Carefully roll the cake back into a log, using the parchment to guide you. Place the seam side down to keep it secure.
Step 9: Chill and Serve
Finally, wrap your Tiramisu Swiss Roll in plastic wrap and chill it in the fridge for at least 2 hours. This helps the flavors meld beautifully. When you’re ready to serve, spread or pipe some lightly sweetened whipped cream on top and dust generously with cocoa powder. Slice it up and watch everyone’s faces light up with delight!
Tips for Success
- Always use room-temperature eggs for better volume and texture.
- Don’t skip the parchment paper; it’s your best friend for easy removal.
- Be gentle when folding in the dry ingredients to keep the batter airy.
- Let the cake cool completely before unrolling to prevent cracking.
- Chill the roll for at least 2 hours to enhance the flavors.
Equipment Needed
- Jelly roll pan: A 10×15 inch pan is ideal, but a similar-sized baking sheet works too.
- Parchment paper: Essential for easy cake removal; aluminum foil can be a substitute.
- Mixing bowls: Use medium and large bowls for mixing ingredients.
- Electric mixer: A hand mixer or stand mixer makes beating eggs a breeze.
- Spatula: A rubber spatula is perfect for folding ingredients gently.
Variations
- Chocolate Tiramisu Swiss Roll: Add cocoa powder to the sponge cake batter for a rich chocolate flavor.
- Fruit-Infused Roll: Incorporate fresh berries or a fruit puree into the mascarpone filling for a refreshing twist.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary needs.
- Vegan Version: Use aquafaba (chickpea water) instead of eggs and a plant-based cream cheese for the filling.
- Nutty Delight: Fold in finely chopped nuts like hazelnuts or almonds into the mascarpone filling for added texture.
Serving Suggestions
- Pair your Tiramisu Swiss Roll with a rich espresso or a creamy cappuccino for a delightful coffee experience.
- Serve with fresh berries on the side for a pop of color and freshness.
- For an elegant touch, garnish with chocolate shavings or a sprig of mint.
- Present on a beautiful platter, dusted with extra cocoa powder for a stunning finish.
FAQs about Tiramisu Swiss Roll
Can I make Tiramisu Swiss Roll ahead of time?
Absolutely! This Tiramisu Swiss Roll can be made a day in advance. Just keep it wrapped in plastic wrap in the fridge. The flavors will meld beautifully overnight, making it even more delicious!
What can I substitute for mascarpone cheese?
If you can’t find mascarpone, a mixture of cream cheese and heavy cream can work as a substitute. Just blend them until smooth for a similar creamy texture in your Tiramisu Swiss Roll.
How do I store leftovers?
Store any leftover Tiramisu Swiss Roll in an airtight container in the fridge. It should stay fresh for up to three days. Just remember to dust with cocoa powder again before serving!
Can I freeze Tiramisu Swiss Roll?
Yes, you can freeze the Tiramisu Swiss Roll! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to a month. Thaw it in the fridge before serving.
What drinks pair well with Tiramisu Swiss Roll?
This delightful dessert pairs wonderfully with coffee drinks like espresso or cappuccino. A sweet dessert wine or a rich hot chocolate also complements the flavors beautifully!
Final Thoughts
Creating this Tiramisu Swiss Roll is more than just baking; it’s about crafting a moment of joy. Each slice reveals a beautiful swirl of flavors that dance on your palate, bringing a taste of Italy right to your kitchen. Whether you’re celebrating a special occasion or simply indulging in a sweet treat after dinner, this dessert is sure to impress. I love how it brings people together, sparking smiles and delightful conversations. So, roll up your sleeves, embrace the process, and enjoy the sweet rewards of your culinary adventure with this delightful Tiramisu Swiss Roll!
Print
Tiramisu Swiss Roll: Discover the Ultimate Recipe!
- Total Time: 2 hours 42 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful Tiramisu Swiss Roll that combines the classic flavors of tiramisu in a light and airy sponge cake rolled with a rich mascarpone cream filling.
Ingredients
- 4 large eggs (room temperature)
- 100 g (½ cup) granulated sugar
- 1 tsp vanilla extract
- 80 g (⅔ cup) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 120 ml (½ cup) strong espresso, cooled
- 2 tbsp sugar
- 1 tbsp coffee liqueur (optional, e.g., Kahlúa or Marsala wine)
- 250 g (9 oz) mascarpone cheese, softened
- 200 ml (¾ cup) heavy cream, chilled
- 80 g (⅔ cup) powdered sugar
- 1 tsp vanilla extract
- Lightly sweetened whipped cream (for topping)
- Unsweetened cocoa powder (for dusting)
Instructions
- Preheat oven to 180°C (350°F). Line a 10×15 inch jelly roll pan with parchment.
- Beat eggs, sugar, and vanilla until pale and tripled in volume (5–7 minutes).
- Sift flour, baking powder, and salt. Gently fold into egg mixture.
- Spread batter evenly into the pan. Bake 10–12 minutes until golden and springy.
- Immediately roll the hot cake (with parchment) into a log. Let cool completely.
- Mix espresso, sugar, and liqueur until sugar dissolves. Let cool.
- Beat mascarpone, powdered sugar, and vanilla until smooth.
- In another bowl, whip cream to soft peaks.
- Fold whipped cream into mascarpone mixture until fluffy.
- Gently unroll the cooled sponge.
- Brush coffee syrup evenly over the surface.
- Spread mascarpone filling over the cake, leaving a small border.
- Roll tightly into a log, using parchment to guide.
- Place seam side down and chill for at least 2 hours.
- Spread or pipe whipped cream over the roll.
- Dust generously with cocoa powder.
- Slice and serve chilled.
Notes
- Ensure the eggs are at room temperature for better volume.
- For a stronger coffee flavor, increase the amount of coffee liqueur.
- Chilling the roll helps the flavors meld together.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
