Cooking with Toti
cookingwithtoti.com/recipes/tiramisu-cake-roll
Tiramisu Cake Roll
Tender sponge brushed with espresso-amaretto, rolled around mascarpone cream.
Serves
10–12 slices
Time
1 hr + 30 min chill
A sheet-pan sponge brushed with espresso and amaretto, rolled around cold mascarpone cream and dusted with cocoa — the rolled version of classic tiramisu.
Instructions
Sponge
- 1
Preheat oven to 350°F (175°C). Line a full sheet pan with parchment with overhang.
- 2
Whisk eggs + sugar over a gentle water bath until sugar dissolves and mixture is warm.
- 3
Transfer to a stand mixer; beat until pale, thick, fluffy. Mix in vanilla.
- 4
Sift flour, baking powder and salt; fold into the egg mixture gently.
- 5
Spread evenly in the pan; bake 12–15 min until lightly golden and springy. Cool slightly.
Roll (Toti's method)
- 1
Place a lightly damp kitchen towel on the counter.
- 2
Lift the warm cake with its parchment onto the towel.
- 3
Starting from the short side, roll the cake together with parchment and towel.
- 4
Let it cool fully rolled, then carefully unroll and remove the parchment before filling.
Coffee soak & cream
- 1
Mix cooled espresso with amaretto (and optional whiskey/tequila). Cool fully.
- 2
Combine cold mascarpone with cold cream; add powdered sugar, vanilla and amaretto.
- 3
Whip until thick, smooth and spreadable — don't overwhip.
Assemble & finish
- 1
Brush the unrolled cake generously with the coffee soak.
- 2
Spread the mascarpone cream evenly.
- 3
Roll again from the short side (large cake) or long side (individual portions).
- 4
Chill 30–60 min before slicing. Dust with cocoa and drizzle melted chocolate if desired.
Toti’s Tips
- ✓Always use cold mascarpone and cream for a stable filling.
- ✓Brush coffee gently — don't oversoak.
- ✓Rolling while warm prevents cracks.
- ✓Even better after chilling.
Storage
- •Refrigerator up to 3 days, covered.
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