Chocolate Tiramisu Swiss Roll
User Reviews
4.8
Chocolate Tiramisu Swiss Roll
Description
This recipe features a cocoa-spiked sponge cake baked into a thin sheet, then spread with a tiramisu-inspired filling made from mascarpone, heavy cream, and powdered sugar. The cake batter includes standard leavening agents, eggs, sugar, milk, and vanilla, whipped to achieve a light but stable texture. After baking briefly to avoid over-drying, the cake is cooled and then spread with the rich filling before being rolled up to form a spiral of chocolate cake and creamy mascarpone.
The resulting Swiss roll balances the richness of mascarpone cream with the mild bitterness of cocoa in the delicate sponge. The texture remains tender and airy, while the filling provides smoothness and subtle sweetness. It's traditionally served sliced, showcasing the spiral pattern.
The recipe offers an optional step of brushing the unrolled cake with coffee to enhance the tiramisu character, adding a mild coffee flavor layer before rolling.
Ingredients
FOR THE CAKE
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- 3 large egg room temperature
- ½ cup granulated sugar (100 grams)
- ¼ cup milk 60 grams, room temperature
- ½ teaspoon vanilla
For room temperature remove from the fridge 30-45 minutes before using.
TIRAMISU FILLING
- 1 cup mascarpone
- 1 cup heavy cream whole or whipping cream with at least 30% fat content
- 1½ tablespoons powdered sugar
Instructions
- Pre-heat oven to 350° (180C). Lightly grease a 10x15 inch (25x38 cm) jelly roll pan or cookie sheet (I used a cookie sheet) line it with parchment paper, make sure it is about 2 inches (4 cm) wider on all sides of the sheet. Then lightly grease and flour the paper. Set aside.
FOR THE CAKE
- In a medium bowl whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside. In a large bowl beat eggs until light and fluffy about 3 minutes, continue to beat while slowly adding the sugar, then add the milk and vanilla and beat well for 1 minute.Add the flour mixture a little at a time and beating on low speed, when all the flour has been added increase the speed to medium and beat for 1 minute.
- Spread the batter evenly on the prepared pan, bang the pan a few times to release the air bubbles. Bake for approximately 12-15 minutes, do not over bake. Check for doneness by lightly touching the cake in the middle with the tip of your finger if it springs back it's done. Immediately remove the baked cake with the parchment paper from the cookie sheet and roll up with the paper still attached to the cake. Place it on a wire rack to cool.
- Unroll the cake, removing the parchment paper as you unroll, then spread it with just over half of the cream filling, roll it back up and frost the cake with the remaining filling. Cover the cake loosely with plastic wrap or foil and refrigerate for at least 3-5 hours or better still, overnight. Sprinkle with chocolate shavings or cocoa before serving. Enjoy!
FOR THE TIRAMISU FILLING
- While the cake is cooling make the filling, in a medium bowl beat until thick the Mascarpone, cream and sugar. Refrigerate while the cake cools.
Notes
- For adding traditional tiramisu flavor, brush the unrolled cake with coffee before rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 139mg | 46% |
| Sodium | 97mg | 4% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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