Tiramisu Cake Roll

Everyone knows the Tiramisu Cake, try to cook tiramisu cream roll at home – a sponge cake soaked in coffee, with mascarpone cream.
You may also like the fragrant, juicy Strawberry Tiramisu Cake , and how about a No-bake Coffee Cheesecake?


TIRAMISU CREAM ROLL RECIPE

Ingredients (servings 8-10)

For the CAKE ROLL:

  • 4 Eggs
  • 100 g Sugar, plus 20 g for decoration
  • 2 tbsp. Hot water
  • 70 g Plain flour
  • 1/2 pack Vanilla sugar

For the cream:

  • 150 ml Coffee
  • 130 g Unsalted butter
  • 130 g Cream cheese
  • 110 g Sugar
  • 1/2 pack Vanilla sugar

INSTRUCTIONS

Making the cake roll

Take four eggs, separate egg whites, and yolks.
Beat the egg whites until dense foam with a pinch of salt. 

Mix the egg yolks with 1/2 pack of vanilla sugar and 100 g of sugar until thick and creamy. Transfer the mixture into a large bowl and add 2 tbsp. of hot water, dribbling it down the sides of the bowl, mix well.

 Sift the flour into a bowl, and then sift 1/3 part of flour again into the egg yolk, add 1/3 portion of egg whites. Fold to combine. Repeat the last action for two times.

Grease a baking sheet (35×30 cm) with butter, sprinkle with 2 tbsp of flour. Pour the dough into the baking sheet, smoothen with a spatula, and bake for 15 minutes in a preheated oven at 180°C. 

Remove the cake from the oven and set aside for 5 minutes.

Sift sugar evenly over the surface of the cake and cover it with a clean towel. Place a wire rack on top, then flip the cake over. Remove the tray and lightly dust the top of the cake with the remaining sugar.

Roll up the warm cake roll with a towel. Leave the cake to rest for 10 minutes. Then unfold it and leave to cool to room temperature.

Making the tiramisu cream

Cut the butter into cubes. Take four egg yolks, add 1/2 pack of vanilla sugar, add 110 g of sugar, stir well. Add the butter to the yolks, stir continuously. Add the cheese cream. Mix well, chill in the refrigerator for 30 minutes.

Assembling the cake roll

Soak the sponge cake roll with cold coffee. Use a small spatula to spread the cream evenly over the surface of the cake. Leave a border of about 2cm without any cream. Then roll the cake up as you did before, this time without the towel inside.

Wrap the cake roll in a towel and put it in the freezer for 1 hour. Transfer to the refrigerator; leave it to soak for 3-4 hours. Cut the edges with a very sharp knife before serving.

Tiramisu Cream Roll
    Everyone knows the Tiramisu Cake, try to cook tiramisu cream roll at home - a sponge cake soaked in coffee, with mascarpone cream.

    Tiramisu Cake Roll

    Servings: 8

Ingredients

    For the cake roll:
  • 4 Eggs
  • 100 g Sugar, plus 20 g for decoration
  • 2 tbsp. Hot water
  • 70 g Plain flour
  • 1/2 pack Vanilla sugar
  • For the cream:
  • 150 ml Coffee
  • 130 g Unsalted butter
  • 130 g Cream cheese
  • 110 g Sugar
  • 1/2 pack of Vanilla sugar

Instructions

  1. Take four eggs, separate the egg whites, and yolks. Beat the egg whites until dense foam with a pinch of salt. Mix the egg yolks with 1/2 pack of vanilla sugar and 100 g of sugar until thick and creamy. Add 2 tbsp. of hot water, dribbling it down the sides of the bowl, mix well. Sift the flour into a bowl, and then sift 1/3 part of flour again into the egg yolk, add 1/3 portion of egg whites. Fold to combine. Repeat the last action for two times. Grease a baking sheet (35x30 cm) with butter, sprinkle with 2 tbsp of flour. Pour the dough into the baking sheet, smoothen with a spatula, and bake for 15 minutes in a preheated oven at 180°C. Remove the cake from the oven and set aside for 5 minutes. Sift sugar evenly over the surface of the cake and cover it with a clean towel. Place a wire rack on top, then flip the cake over. Remove the tray and lightly dust the top of the cake with the remaining sugar. Roll up the warm cake roll with a towel. Leave to rest for 10 minutes. Then unfold it and leave to cool to room temperature.
  2. Cut the butter into cubes. Take four egg yolks, add 1/2 pack of vanilla sugar, add 110 g of sugar, stir well. Add the butter to the yolks, stir continuously. Add the cheese cream. Mix well, chill in the refrigerator for 30 minutes. Soak the sponge cake roll with cold coffee. Spread the cream evenly over the surface of the cake. Leave a border of about 2cm without any cream. Then roll the cake up, this time without the towel inside. Wrap the cake roll in a towel and put it in the freezer for 1 hour. Transfer to the refrigerator; leave it to soak for 3-4 hours.
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