Name: Tiramisù Roll Cake
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 70 g of All Purpose Flour; 40 g of Potato Starch; 120 g of Sugar; 3 Eggs; Mezza teaspoon of Baking Powder; 20 g of Butter; Mezza of Vanilla Beans; 1 pinch of Salt; 200 ml of Whipping Cream; 200 g of Mascarpone; 100 g of Sugar; 100 g of Dark Chocolate; Espresso; Unsweetened Cocoa Powder

Tiramisù Roll Cake is a Quick Dessert that is sure to be a hit, because it combines one of the best-loved Italian desserts of all time, Tiramisù, with the appeal of a soft, filled roll cake.

To make this Tiramisù Roll, we’ll start with the Pasta Biscotto, a soft, flexible Italian sponge sheet that lets you roll up the cake, and we’ll fill it with a rich mixture of whipped cream and mascarpone, enriched with the crunch of dark chocolate shavings and the essential aroma of coffee.

Ideal as an End-of-Meal Dessert, Tiramisù Roll is also perfect as a Quick Dessert to make when you have guests for dinner, because it is really simple to prepare and always a success. No one will be able to resist its rich flavor and soft, creamy texture.

If you’re looking for more original Tiramisù Recipes, try making the Pistachio Tiramisù, the citrusy Lemon Tiramisù and the refreshing Pineapple Tiramisù. If, instead, you want to try more tasty Sweet Roll Cake Recipes, we recommend the Coffee Cream Roll Cake, the Strawberry Roll Cake and the fun Cow Print Roll Cake. Each one tastier than the last.

Now everyone into the kitchen and tie on your aprons: today let’s make a soft, creamy Tiramisù Roll Cake together.

Method

To make the Tiramisù Roll Cake, start with the Pasta Biscotto: separate the yolks from the whites and whip the whites to stiff peaks, adding the sugar in 2 or 3 additions. Then add the yolks one at a time, add the seeds of the half vanilla bean and fold in the sifted dry ingredients (flour, potato starch, baking powder) with a hand whisk, moving from top to bottom so the mixture doesn’t deflate. Finally, add the pinch of salt and the melted butter and mix until absorbed.

Tiramisù Roll Cake, step 1: making the sponge batter

Pour the batter into a pan of about 30×40 cm (12×16 in) lined with parchment paper and level it well, then bake in a preheated conventional oven at 180 °C (350 °F) for about 10 minutes. Once it is ready and lightly golden, take the Pasta Biscotto out of the oven, transfer it with the parchment paper used for baking onto your kitchen counter and cover the base with plastic wrap. Let it cool for about ten minutes, then trim off any crusty edges.

Tiramisù Roll Cake, step 2: the sponge sheet in the baking pan

Now make the filling: whip the cream together with the mascarpone and sugar, then fold in the dark chocolate shavings. You’re ready to assemble the dessert: brush the Pasta Biscotto with the coffee, spread the filling evenly and roll up the sponge on itself. Dust with the unsweetened cocoa and let it rest in the fridge for an hour before serving.