Chocolate Tiramisu Swiss Roll
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.
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.
How to make a tiramisu roll cake
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.
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.
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.
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.
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!
Chocolate Tiramisu Swiss Roll
Ingredients
FOR THE CAKE
- ¾ cup all purpose flour
- ¼ cup unsweetened cocoa
- 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 Mascarpone
- 1 cup cream whole/heavy or whipping cream with at least 30% fat content
- 1½ tablespoons ipowdered sugar
Instructions
- Pre-heat oven to 350° (180C). Lightly grease a 10×15 inch (25×38 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
Nutrition
Updated from December 11, 2015.
Is it really 1 tablespoon of powder sugar in the filling? It is very runny for me.
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. 🙂
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.
Hi Adele, I mention it in the recipe card, 10×15 inches or 25x38cm, let me know how it goes.
I am confused about the water/comments because I don’t see water or coffee listed as ingredients. Am I misreading the recipe?
Hi Susan, I changed the recipe up a bit, this is easier and tastes better than the original. Sorry about that.
one kg gained only watching..!!!!!!! wow!!!!
ho messo su in kg solo guardando
Gustavo *
* anche con gli occhi!
Hi Gustavo, haha and it tastes even better!
How far in advance can this be made??
Hi Carrie, you can make it the day before you serve it. Hope that helps.
Hi, wondering how long this would last in the fridge?
Want to make it as a gift for Christmas dessert
Thanks
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.
does the whole cream get whipped before adding to the mascarpone?
Hi Jeanne, no it all gets whipped together (the cream, the mascarpone and the sugar). Hope that helps.
Can this cake be frozen to make ahead? Not sure if it would get soggy after defrosting.
Hi Linda, I really don’t think I would freeze this cake, because of the cream and mascarpone. Sorry.
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
Hi Lidiya, it shouldn’t get soggy because the cream is quite thick, hope you enjoy it, and Happy Thanksgiving.
Thank you for a quick reply!! I’m super excited to give it a try and happy thanksgiving to you as well!!
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.
Hi Richard, thanks, hope you enjoy it and yes you could eat a few before your birthday! 😉
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 ?!!
Thanks Viki, glad to help, hope you enjoy it. 🙂
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 –
Thanks April, one of those easier then it looks cakes. Try it. I am sure no problem for you. 🙂
I’ve always been weary of cake rolls too but yours looks beautiful and the filling sounds rich and lucious. Happy Birthday!
Hi Brie, thanks one of those looks harder than it is types of things. Have a great weekend.
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. 🙂
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. 🙂
My daughter loves tiramisu. This will definitely be a Christmas dessert. Hope you enjoyed your birthday.
Hi Ann, let me know what she thinks, and yes I enjoyed my birthday thanks. Have a great weekend.