Coffee Tiramisu Roll Cake with Mascarpone Cream

Coffee Tiramisu Roll Cake

This tiramisu roll cake combines a light coffee sponge with a mascarpone cream filling and a cocoa finish. It delivers the classic tiramisu flavor in a sliceable roll that is quicker to assemble and easier to serve.

Why This Recipe Works

Whipping the eggs to full volume gives the sponge its structure without baking powder, while a gentle coffee soak keeps the cake moist without sogginess. Cold cream and mascarpone create a stable filling that stays smooth when sliced.

Ingredients Overview

Instant coffee adds depth to both the sponge and the soak. Mascarpone and heavy cream provide the signature tiramisu richness, and a final cocoa dusting brings bittersweet balance.

How to Make a Tiramisu Roll Cake

Bake the thin sponge until just set, then flip it out while warm so it stays flexible. Brush with the cooled coffee soak, spread the mascarpone cream evenly, and roll from the long edge for tight spirals. A short chill firms the filling for neat slices.

Tips, Variations, and Storage

Chill the roll for up to 24 hours, then dust with cocoa just before serving. For a stronger coffee note, increase the coffee soak slightly without oversaturating the cake. Store leftovers covered in the fridge for up to 3 days.