Tiramisu Swiss Roll: Classic Italian Flavors

There’s something undeniably magical about the way a Tiramisu Swiss Roll fills your kitchen with the rich aroma of espresso and cocoa. I’ll never forget the first time I tried making a Swiss roll at Nonna Rosa’s house. I was sixteen, full of confidence, and thought rolling a sponge cake would be a breeze. Spoiler alert: it cracked spectacularly, and I ended up with a delicious but very sad-looking pile of cake and cream!

Fast forward to today, after years of tweaking and testing, I’ve nailed this elegant twist on the classic Italian tiramisu. This Tiramisu Swiss Roll cake combines the airy lightness of a French-style sponge with the soul-warming flavors of Venetian tiramisu—espresso, mascarpone, and a dusting of cocoa. It’s a showstopper dessert that looks fancy but, trust me, is doable with a bit of patience. Let’s dive into this easy Tiramisu Swiss Roll recipe that’s perfect for coffee lovers and dessert enthusiasts alike.

Why Tiramisu Swiss Roll is Special

What makes a Tiramisu Swiss Roll stand out? It’s the perfect marriage of two dessert worlds: the delicate, springy texture of a Swiss roll and the iconic flavors of tiramisu. The sponge cake, soaked with an espresso and Marsala syrup, delivers that characteristic bittersweet kick that wakes up your taste buds. Then there’s the mascarpone cream—silky, rich, and just sweet enough to balance the coffee’s boldness.

I love how this dessert feels both nostalgic and modern. It reminds me of Sunday afternoons with Nonna Rosa, dipping biscotti into espresso, but the rolled presentation adds a touch of elegance that makes it perfect for dinner parties or holiday gatherings. Plus, slicing into it reveals those gorgeous spirals of coffee-soaked cake and creamy filling—every bite is a little piece of Italian heaven. After years of testing, I’ve found that this Tiramisu roulade is a crowd-pleaser that never fails to spark oohs and aahs.

Essential Ingredients for Perfect Tiramisu Swiss Roll

Let’s talk ingredients, because quality is everything in this homemade Tiramisu Swiss Roll. Here’s what you’ll need and why each one matters:

• Eggs (4 large): The backbone of the sponge cake. Fresh eggs give the best volume when whipped, creating that airy texture. Room temperature works best for maximum fluffiness.
• Granulated sugar (¾ cup): Sweetens the sponge and helps stabilize the egg whites for a sturdy yet tender cake.
• All-purpose flour (½ cup): Keeps the sponge light but structured. I’ve tried cake flour, but all-purpose gives just the right balance for rolling without cracking.
• Espresso or strong coffee (½ cup): The heart of the tiramisu flavor. Use freshly brewed espresso if you can—David, my coffee-roasting husband, insists on it! Instant espresso powder dissolved in water works in a pinch.
• Mascarpone cheese (8 oz): The star of the filling. Its creamy richness is non-negotiable. Make sure it’s at room temperature for smooth blending.
• Heavy cream (1 cup): Whipped to soft peaks, it lightens the mascarpone filling while keeping it luxurious.
• Powdered sugar (½ cup): Sweetens the filling without the graininess of granulated sugar. Sift it for a silky texture.
• Vanilla extract (1 teaspoon): Enhances the filling’s flavor. Pure vanilla extract is worth the splurge here.
• Unsweetened cocoa powder (2 tablespoons): For that classic tiramisu dusting. Dutch-processed cocoa gives a deeper, less bitter flavor.
• Dark chocolate shavings (optional, ¼ cup): For a fancy finish. I like to tell my customers that a little chocolate goes a long way for visual appeal.

If you’re feeling adventurous, you can swap the Marsala for amaretto for a nutty twist or use decaf espresso for a kid-friendly version. Just don’t skimp on the mascarpone—it’s what makes this Tiramisu Swiss Roll with mascarpone cream unforgettable.

Step-by-Step Tiramisu Swiss Roll Recipe

Here’s where the fun begins! This Tiramisu Swiss Roll recipe might look intricate, but I’ll walk you through it like we’re baking together in my Portland kitchen. The key is to take it step by step and trust the process. Here’s how I make it, based on years of trial and error:

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides, and lightly grease it. Trust me on this one—parchment is your best friend to prevent sticking.
2. Make the Sponge Cake: In a large bowl, beat the egg yolks with ½ cup of granulated sugar using a hand mixer until pale and thick, about 3-4 minutes. Mix in the vanilla extract. In another bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form. Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate them. Sprinkle the sifted flour over the mixture and fold until just combined. The batter should look light and airy.
3. Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, until the cake is golden and springs back when touched. Don’t overbake—I learned this the hard way, as a dry cake cracks when rolled.
4. Roll the Cake: Here’s where most people go wrong. While the cake is still warm, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off the parchment, and roll the cake (with the towel) from the short end. Let it cool completely in the rolled shape, about 1 hour. This trains the cake to hold its shape without cracking.
5. Prepare the Soaking Syrup: Mix the espresso, Marsala, and sugar in a small bowl until the sugar dissolves. Set aside.
6. Make the Mascarpone Cream: Beat the heavy cream and powdered sugar until soft peaks form. In another bowl, whisk the mascarpone and vanilla until smooth. Fold the whipped cream into the mascarpone until fully combined. The mixture should be thick but spreadable.
7. Assemble the Roll: Gently unroll the cooled cake. Brush the espresso syrup evenly over the cake—don’t soak it too much, or it’ll get soggy. Spread the mascarpone cream in an even layer, leaving a ½-inch border on one short end. Carefully reroll the cake (without the towel this time) from the other short end. Transfer to a serving platter, seam-side down.
8. Chill and Finish: Wrap the roll in plastic wrap and refrigerate for 4-6 hours to let the flavors meld. Before serving, dust with cocoa powder through a fine sieve and sprinkle with chocolate shavings, if using. Slice with a serrated knife for clean cuts.

This recipe yields about 8-10 slices, and it usually takes me about 45 minutes of active prep time, plus chilling.

Pro Tips for Tiramisu Swiss Roll Success

After countless batches (and a few cracked cakes), here are my top tips for nailing this coffee Swiss roll dessert:

• Don’t skip the towel roll: Rolling the cake while warm is crucial to prevent cracks. I once skipped this step in a rush, and let’s just say the result was more “tiramisu crumble” than roll.
• Use room-temperature mascarpone: Cold mascarpone can curdle when mixed, ruining the filling’s silky texture. Let it sit out for about 30 minutes before starting.
• Brush, don’t drench: When applying the espresso syrup, use a pastry brush for even distribution. Too much liquid makes the cake soggy—aim for moist, not wet.
• Chill thoroughly: The 4-6 hour rest isn’t just for flavor; it helps the roll hold its shape when sliced. I like to make mine the night before for stress-free serving.
• Practice makes perfect: If your first roll isn’t picture-perfect, don’t worry—mine wasn’t either! The taste will still be incredible, and you’ll get the hang of it.

Variations and Customizations for Tiramisu Swiss Roll

One of the joys of this Italian Swiss roll recipe is how versatile it is. Here are some tweaks I’ve tried that my bakery customers love:

• Mocha Twist: Add 2 tablespoons of cocoa powder to the sponge batter for a chocolatey spin. It pairs beautifully with the espresso syrup.
• Boozy Boost: Swap the Marsala for amaretto or Baileys for a different flavor profile. Just keep it to 2 tablespoons to avoid overpowering the dessert.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve tested this with Bob’s Red Mill, and it works like a charm.
• Mini Rolls: Divide the batter into two smaller pans for mini Tiramisu roulades. They’re adorable for parties and bake in about 8 minutes.
• Berry Accent: Add a thin layer of raspberry jam before the mascarpone cream for a fruity contrast. My daughter Emma loves this version!

Feel free to make it your own. Nonna Rosa always said, “A recipe is just a starting point—add your heart to it.”

Storing and Serving Your Tiramisu Swiss Roll

To keep your Tiramisu Swiss Roll with mascarpone cream fresh, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. The flavors deepen after a day, making it a great make-ahead dessert. If you need to freeze it, wrap it in plastic wrap and then foil, and it’ll keep for up to a month. Thaw in the fridge overnight before serving.

For serving, I love slicing it into 1-inch thick pieces and pairing it with a strong espresso (David’s specialty, of course!). A dollop of whipped cream or a few fresh berries on the side adds a nice touch. For holiday gatherings, I sometimes serve it on a platter with extra cocoa-dusted whipped cream for dipping. The smell alone will have your neighbors knocking!

More Delicious Dessert Recipes

• Classic Tiramisu Cake
• Sweet Strawberry Shortcake Cheesecake Rolls
• Special Oreo Tiramisu
• Cookies and Cream Mousse Cups

Conclusion

This Tiramisu Swiss Roll is more than just a dessert—it’s a love letter to Italian flavors and the joy of baking. Whether you’re making it for a special occasion or just because you’re craving something indulgent, this best Tiramisu dessert idea is sure to impress. I hope you’ll give it a try and make some delicious memories in your kitchen. Don’t worry if it looks a bit messy at first—mine did too! With a little practice, you’ll be rolling like a pro. Happy baking, and let me know how it turns out!