Tiramisu Roll Cake – Soft Coffee Sponge with Creamy Mascarpone Filling

Tiramisu Roll Cake takes everything you love about classic tiramisu and wraps it into an elegant, sliceable roll. You get a light coffee-soaked sponge, a creamy mascarpone filling, and a generous dusting of cocoa powder on the outside, all in one beautiful spiral.

A tiramisu roll cake on a serving board with coffee and slices on marble surface — *Soft coffee sponge, creamy mascarpone filling, and cocoa dusting in every spiral*

What is it

Tiramisu Roll Cake is a Swiss roll-style dessert inspired by the classic Italian tiramisu. A thin, flexible sponge cake is brushed with espresso, filled with a sweetened mascarpone cream, then rolled up and chilled before serving.

Unlike traditional tiramisu, which is served in layers from a dish, this version is rolled and sliced for a cleaner, more impressive presentation. It captures the same flavors of coffee, mascarpone, and cocoa in a format that is easy to serve and even easier to share. If you enjoy coffee desserts, this rolls pairs beautifully alongside Classic Tiramisu or Chocolate Tiramisu Cupcakes for a full Italian dessert spread.

Why you’ll love it

Classic tiramisu flavors in a stunning roll format.
Made with simple pantry and fridge staples.

Requires no special equipment beyond a baking sheet and parchment paper.
The sponge stays soft and flexible thanks to the coffee soak.
Looks impressive but is actually very beginner-friendly.

Perfect for dinner parties, holiday tables, or weekend baking.
Pairs naturally with Coffee Swiss Roll and Mascarpone Frosting techniques.

Ingredients

For the coffee sponge (one 30×40 cm / 12×16 inch sheet)

4 large eggs, separated.
130 g (2/3 cup) granulated sugar, divided.
70 g (½ cup + 1 tbsp) all-purpose flour, sifted.

20 g (2½ tbsp) cornstarch, sifted.
1 tsp baking powder.
1 tsp instant coffee or espresso powder.

For the coffee soak

150 ml (2/3 cup) strong brewed espresso or black coffee.
1 to 2 tsp sugar.

For the mascarpone filling

250 g (1 cup) mascarpone cheese, room temperature.
250 ml (1 cup) heavy whipping cream, cold.

80 g (2/3 cup) powdered sugar, sifted.
1 tsp vanilla extract.

For decoration

2 to 3 tbsp unsweetened cocoa powder, for dusting.

Tiramisu cake roll with a slice on a plate alongside a cup of coffee — *Simple ingredients including mascarpone, espresso, eggs, and flour*

How to make

Step 1: Prepare the sponge

Preheat the oven to 180°C / 355°F. Line a 30×40 cm baking sheet with parchment paper and lightly grease it. Dissolve the instant coffee in the milk if using.

Step 2: Whip egg whites

Beat the egg whites with half the sugar until stiff peaks form, about 3 to 4 minutes.

Step 3: Beat egg yolks

In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick, about 2 minutes. Gently fold the egg yolk mixture into the beaten egg whites.

Step 4: Add dry ingredients

Sift in the flour, cornstarch, and baking powder. Fold gently until just combined, taking care not to deflate the batter.

Step 5: Bake

Spread the batter evenly onto the prepared baking sheet. Bake for 12 to 15 minutes until the top is lightly golden and springs back when touched.

Step 6: Roll while warm

Immediately dust the top with powdered sugar and invert onto a clean kitchen towel or parchment sheet. Peel off the lining and gently roll the warm sponge up with the towel inside. Let it cool completely while rolled.

Step 7: Make the mascarpone filling

Beat the mascarpone with the powdered sugar until smooth. In a separate bowl, whip the cold cream to soft peaks. Fold the whipped cream into the mascarpone mixture until combined.

Step 8: Fill and roll

Unroll the cooled sponge. Brush generously with the coffee soak using a pastry brush. Spread the mascarpone filling evenly over the surface, leaving about 2 cm / 1 inch at the far edge. Roll up gently but firmly. Wrap in plastic wrap and refrigerate for at least 1 to 2 hours.

Step 9: Decorate and serve

Unwrap the roll and spread a thin layer of remaining filling over the outside if desired. Dust generously with cocoa powder. Slice and serve.

Tiramisu cake roll being prepared with mascarpone cream and coffee soak — *Brush with coffee, spread the mascarpone filling, and roll up for a perfect spiral*

How To Serve

Tiramisu Roll Cake is best served cold, sliced into 2 to 3 cm thick rounds. The spiral of mascarpone cream and coffee sponge looks beautiful on a dessert plate.

Serve it with a small cup of espresso or alongside Chocolate Velvet Cake for a full dessert table. It also pairs wonderfully with a drizzle of Chocolate Ganache or a sprinkle of dark chocolate shavings for added indulgence.

Sliced tiramisu roll cake showing spiral mascarpone filling dusted with cocoa powder — *A perfect spiral of coffee sponge and mascarpone cream in every slice*

How To Store

Refrigerator: Wrap tightly in plastic wrap and refrigerate for up to 3 days. The sponge absorbs the coffee soak over time and becomes even more flavorful on day two.
Freezer: Wrap the roll firmly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Do not leave at room temperature for extended periods as the mascarpone filling contains dairy.

FAQs

Why does my sponge crack when rolling?

The sponge must be rolled while still warm. Rolling a cold sponge will cause it to crack. Always roll immediately after removing from the oven.

Can I make it without alcohol?

Yes. The traditional recipe sometimes includes a splash of Marsala wine or rum in the coffee soak, but it is completely optional. Simply brush with plain espresso for an alcohol-free version.

Can I make it ahead?

Yes, this is actually better made the day before. The sponge absorbs the coffee soak overnight and the flavors deepen significantly.

Can I use cream cheese instead of mascarpone?

Full-fat cream cheese can substitute mascarpone in a pinch, but the flavor will be slightly tangier and less silky.

How do I get a clean spiral when slicing?

Use a sharp knife and wipe it clean between each cut. Chilling the roll for at least 2 hours before slicing also helps hold the shape.

Note

The key to a perfect Tiramisu Roll Cake is a flexible, soft sponge that rolls without cracking. Use eggs at room temperature and fold the batter gently to preserve air. Do not overbake the sponge, as even a minute too long can make it dry and prone to cracking.

If you want a stronger coffee flavor in the sponge itself, add 1 extra teaspoon of espresso powder to the dry ingredients.

Nutrition information

Approximate per slice, based on 10 servings:

Calories: 295 kcal.
Carbohydrates: 26 g.

Fat: 19 g (Saturated: 11 g).
Protein: 5 g.
Sugar: 18 g.

Tips and Tricks

Roll the sponge immediately while warm to train the shape and prevent cracking.
Use cold heavy cream for the filling so it whips more easily.
Brush the coffee soak generously but do not over-soak, or the sponge will become soggy.

Chill the assembled roll for at least 2 hours, preferably overnight.
Use a fine mesh sieve for the cocoa dusting for an even, elegant finish.
For a more intense flavor pairing, explore Chocolate Swiss Roll Cake or Vanilla Swiss Roll using similar rolling techniques.

If you enjoy Italian-inspired desserts, Chocolate Tiramisu Cupcakes is a wonderful companion recipe.