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Tiramisu Cake Roll

Servings 30 cm long cake roll
Author נטלי


For coffee cake roll:

  • 3 large eggs at room temperature
  • 100 grams (1/2 cup) sugar
  • Pinch of salt
  • 1 tsp. instant ground coffee
  • 100 grams (3/4 cup) all-purpose flour
  • 1/2 tsp. baking powder

Mascarpone and Irish Cream filling:

  • 225 grams (1 pack) mascarpone cheese at room temperature
  • 250 ml. (1 cup) whipping cream cold
  • 50 grams (5 tbsp.) icing sugar
  • 2 tbsp. irish cream liqueur or amaretto

For brushing:

  • 2-3 tbsp. espresso or strong coffee at room temperature


  • Cocoa powder
  • Chopped chocolate and hazelnuts


  1. Coffee cake roll: preheat oven to 175c degrees and line an oven pan with lightly greased parchment paper.
  2. In a mixer bowl whip eggs, sugar, salt and coffee on high speed for 5-6 minutes, or until you get a bright and stable mixture.
  3. Add flour and baking powder and fold gently just until blended.
  4. Pour the mixture into the pan and flatten the top using a spatula.
  5. Bake for 7-9 minutes or until golden and springy to touch.
  6. Cool completely before filling.
  7. Mascarpone and Irish Cream filling: in a mixer bowl whip mascarpone, cream, powdered sugar and liqueur until very stable cream is formed.
  8. Slightly brush the roll with espresso.
  9. Spread about 2/3 amount of filling on top of the roll in a thin layer and roll tightly.
  10. Transfer the remaining cream into a piping bag fitted with a medium jagged piping tip and drizzle mounds on top of the Swiss roll.
  11. Sprinkle cocoa powder and garnish with pieces of chocolate and nuts.

Recipe Notes

  • Keep the cake roll in a sealed container in the refrigerator for up to 4 days.
  • Put the decorations just before serving.