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Home » Popular » Cakes & Cupcakes » Chocolate Tiramisu Swiss Roll

Chocolate Tiramisu Swiss Roll

Last Updated October 5, 2020. Published October 3, 2020 By Rosemary 31 Comments

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Tiramisu never tasted so good until it was made into this Chocolate Tiramisu Swiss Roll. A delicious chocolate cake filled inside and out with a creamy eggless tiramisu filling, and don’t forget the sprinkles! Your new easier than it looks Dessert.

tiramisu roll cake on a white plate

I have always been intrigued by cake rolls. I think they look so delicate, and inviting. Not to mention I always thought difficult. That is until I made this Chocolate Tiramisu Swiss Roll. I decided to make this for my Italian friends, and since they are Italian, they won’t just say “oh really good” and not mean it. They will dissect that dessert till the last crumb has been uncovered.

Not only will they discuss it but they will also give you 100 new ways of doing that dessert whether you want to hear it or not. Then of course they will move on to an antipasto or a pasta dish or their absolute favourite, something fishy.

I have been experimenting with this recipe for a while now, first I tried using the same cake recipe that I use for Tiramisu Layer Cake, then I moved onto a simple chocolate cake, which I found much too sweet, until I reached this Chocolate Cake which I found perfect.

roll cake on a white plate and a slice on a white plate

How to make it

In a medium bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In a large bowl beat eggs until light and fluffy, continue to beat while slowly adding the sugar, then add the milk and vanilla and beat well.

Add the flour mixture a little at a time and beat to combine.

beating the eggs and whisking the dry mixture in a white bowl, the batter made in a silver mixing bowl

Line a cookie sheet with parchment paper, make sure it is about 2 inches wider on all sides of the sheet. Lightly grease and flour the top of the parchment paper.

Spread the batter evenly on the paper, bang the sheet a few times to release the air bubbles. Bake. Immediately remove the baked cake with the parchment paper from the cookie sheet and roll up. Place on a wire rack to cool.

the batter in the pan and the cake rolled on a wire rack

Unroll the cake and fill with the cream filling, roll it back up and frost the cake with the remaining filling. Refrigerate for at least 3 hours or even better over night.

spreading the filling on the unrolled cake

How to know when a Roll Cake is done

Lightly touch the cake in the middle with the tip of your finger if it springs back it’s done. Do not over bake it, an over baked cake will be difficult to roll up and will crack. Little cracks are not a problem, they can be covered and hidden with frosting. The cake should be rolled as soon as it is out of the oven while it is still very warm. This will also help the cake from cracking.

Where does a Swiss Roll originate?

The Swiss Roll also known as a Cake Roll or Roll Cake was first originated in Central Europe, most likely Austria. It was said to made in the 19th century. I suppose when we think of a Swiss Roll we tend to think of a chocolate cake with a vanilla cream filling then covered in a chocolate ganache. Actually any type of roll cake from a vanilla cake with a strawberry filling to lemon to yes even a tiramisu filling is considered a Swiss Roll Cake.

cake roll on a white plate with a slice cut and another slice on a white plate

How to store it

Any leftover cake should be wrapped well and stored in the refrigerator. It will last up to three days. I probably wouldn’t freeze this cake because of the cream in the filling, it could separate.

More Delicious Tiramisu Recipes

Easy Tiramisu Recipe

Strawberry Tiramisu

No Bake Tiramisu Cheesecake

Tiramisu Ice Cream / Gelato

Easy Tiramisu For Kids

So if you would like to try your hand at a making a Swiss Roll, because it really isn’t difficult. Then I hope you try this Chocolate Tiramisu Swiss Roll and let me know what you think. Enjoy!

a slice of tiramisu swiss roll on a white plate

roll cake on a white dish with a slice on a white plate
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4.67 from 18 votes

Chocolate Tiramisu Swiss Roll

Chocolate Tiramisu Swiss Roll, Tiramisu never tasted so good. A delicious chocolate cake filled inside and out with a creamy eggless tiramisu filling, don't forget the sprinkles!
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Course Dessert
Cuisine Italian
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 8 servings
Calories 365kcal
Author Rosemary Molloy

Ingredients

FOR THE CAKE

  • ¾ cup all purpose flour (98 grams)
  • ¼ cup unsweetened cocoa (25 grams)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pinch salt
  • 3 large eggs (room temperature)
  • ½ cup granulated sugar (100 grams)
  • ¼ cup milk (room temperature) (60 grams)
  • ½ teaspoon vanilla

For room temperature remove from the fridge 30-45 minutes before using.

    TIRAMISU FILLING

    • 1 cup + 1 tablespoon Mascarpone (250 grams)
    • 1 cup + 1 tablespoon whole/heavy or whipping cream (250 grams)
    • 1 1/2 tablespoons icing / 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.

    Nutrition

    Calories: 365kcal | Carbohydrates: 27g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 139mg | Sodium: 97mg | Potassium: 137mg | Fiber: 1g | Sugar: 15g | Vitamin A: 945IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg
    Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

    Updated from December 11, 2015.

     

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      Filed Under: Cakes & Cupcakes, Chocolate, Most Posts

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      1. LeeAnn says

        February 19, 2022 at 6:35 pm

        Is it really 1 tablespoon of powder sugar in the filling? It is very runny for me.

        Reply
        • Rosemary says

          February 20, 2022 at 2:32 pm

          Hi LeeAnn, the sugar is only added for sweetness, it shouldn’t be runny if you beat the mascarpone, cream and sugar until very thick. 🙂

          Reply
      2. Adele Aiken says

        December 9, 2020 at 2:31 am

        5 stars
        This looks spectacular and yummy too! I hope to make it for Christmas this year. What size sheet pan did you use. I might have missed it in the instructions though I did look for it.

        Reply
        • Rosemary says

          December 10, 2020 at 8:56 pm

          Hi Adele, I mention it in the recipe card, 10×15 inches or 25x38cm, let me know how it goes.

          Reply
      3. Susan says

        October 5, 2020 at 4:24 am

        I am confused about the water/comments because I don’t see water or coffee listed as ingredients. Am I misreading the recipe?

        Reply
        • Rosemary says

          October 5, 2020 at 8:46 am

          Hi Susan, I changed the recipe up a bit, this is easier and tastes better than the original. Sorry about that.

          Reply
      4. Gustavo Woltmann says

        October 4, 2020 at 3:15 am

        5 stars
        one kg gained only watching..!!!!!!! wow!!!!
        ho messo su in kg solo guardando
        Gustavo *

        * anche con gli occhi!

        Reply
        • Rosemary says

          October 5, 2020 at 9:40 am

          Hi Gustavo, haha and it tastes even better!

          Reply
      5. carrie moore says

        December 19, 2018 at 11:48 pm

        How far in advance can this be made??

        Reply
        • Rosemary says

          December 20, 2018 at 7:30 am

          Hi Carrie, you can make it the day before you serve it. Hope that helps.

          Reply
      6. Natalie says

        December 11, 2017 at 9:18 pm

        5 stars
        Hi, wondering how long this would last in the fridge?
        Want to make it as a gift for Christmas dessert
        Thanks

        Reply
        • Rosemary says

          December 11, 2017 at 10:07 pm

          Hi Natalie, I would say a couple of days, Tiramisu is always better overnight in the fridge, so a couple of days before Christmas would work. Hope that helps.

          Reply
      7. Jeanne P says

        October 2, 2017 at 8:41 pm

        does the whole cream get whipped before adding to the mascarpone?

        Reply
        • Rosemary says

          October 3, 2017 at 11:18 pm

          Hi Jeanne, no it all gets whipped together (the cream, the mascarpone and the sugar). Hope that helps.

          Reply
      8. Linda says

        December 15, 2016 at 2:23 am

        Can this cake be frozen to make ahead? Not sure if it would get soggy after defrosting.

        Reply
        • Rosemary says

          December 15, 2016 at 2:18 pm

          Hi Linda, I really don’t think I would freeze this cake, because of the cream and mascarpone. Sorry.

          Reply
      9. Lidiya says

        November 23, 2016 at 4:15 pm

        Would it get soggy if left in the fridge for a day? I plan on making it for thanksgiving tomorrow and want to get it done ahead of time

        Reply
        • Rosemary says

          November 23, 2016 at 5:20 pm

          Hi Lidiya, it shouldn’t get soggy because the cream is quite thick, hope you enjoy it, and Happy Thanksgiving.

          Reply
          • Lidiya says

            November 23, 2016 at 6:14 pm

            Thank you for a quick reply!! I’m super excited to give it a try and happy thanksgiving to you as well!!

      10. Richard Hailey says

        May 3, 2016 at 4:14 am

        My mom has been making a pumpkin roll for many years around the holidays. It is my favorite dessert that she makes, however I also love tiramisu. So I plan to get her to make this for me for my birthday in January. So we have months to get it right.

        Reply
        • Rosemary says

          May 3, 2016 at 5:39 pm

          Hi Richard, thanks, hope you enjoy it and yes you could eat a few before your birthday! 😉

          Reply
      11. Viki says

        December 14, 2015 at 2:23 am

        5 stars
        I’ve been searching all day for a Tiramisu Cake Roll recipe that I could make as a Yule Log for Christmas…..THANK YOU! I’ve now got the perfect one ?!!

        Reply
        • Rosemary says

          December 14, 2015 at 12:33 pm

          Thanks Viki, glad to help, hope you enjoy it. 🙂

          Reply
      12. April@ Girl Gone Gourmet says

        December 13, 2015 at 6:44 pm

        Happy belated birthday! This cake roll looks like a great way to celebrate – have to say I’ve always been intimidated by these, too 🙂 Might have to give it a try –

        Reply
        • Rosemary says

          December 14, 2015 at 12:34 pm

          Thanks April, one of those easier then it looks cakes. Try it. I am sure no problem for you. 🙂

          Reply
      13. Brie says

        December 11, 2015 at 9:50 pm

        I’ve always been weary of cake rolls too but yours looks beautiful and the filling sounds rich and lucious. Happy Birthday!

        Reply
        • Rosemary says

          December 12, 2015 at 2:49 pm

          Hi Brie, thanks one of those looks harder than it is types of things. Have a great weekend.

          Reply
      14. nicole (thespicetrain.com) says

        December 11, 2015 at 7:08 pm

        5 stars
        First off, a very happy belated birthday, Rosemary! And second, this cake roll looks awesome! I too have always been fascinated with them but have never even attempted to make one because I thought it would for sure be beyond my abilities, now you’ve given me hope. 🙂

        Reply
        • Rosemary says

          December 12, 2015 at 2:51 pm

          Hi Nicole, thanks for the birthday wishes, for sure you Nicole could do it, and if you do I can’t wait to see what you make. You are an inspiration. Have a great weekend. 🙂

          Reply
      15. Ann says

        December 11, 2015 at 3:10 pm

        My daughter loves tiramisu. This will definitely be a Christmas dessert. Hope you enjoyed your birthday.

        Reply
        • Rosemary says

          December 12, 2015 at 2:51 pm

          Hi Ann, let me know what she thinks, and yes I enjoyed my birthday thanks. Have a great weekend.

          Reply

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