Tiramisu Cake Roll: Coffee Sponge with Mascarpone Filling

This tiramisu sponge roll is a thin sponge cake soaked in coffee and filled with the softest mascarpone and sour cream filling. The sponge bakes in 12-15 minutes, and the roll needs an hour in the fridge to soak through properly. I recommend it, it's really delicious.

Tiramisu Cake Roll

A sponge cake roll soaked in coffee and filled with a mascarpone and strained sour cream filling.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Chilling 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 8 servings

Course: Roll cakes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

For the sponge

• 3 eggs
• 3 tbsp flour heaped
• 3 tbsp sugar heaped
• 1 tbsp water

For the filling

• 150 g mascarpone
• 100 g sour cream 25% very thick, or 33% heavy cream
• 70 g powdered sugar

For soaking and decoration

• 1 tbsp powdered sugar
• 1 tbsp cocoa powder
• 1 tsp chocolate chips
• 100 ml sweet brewed coffee for soaking the sponge

Method

 

Sponge

1. Separate the whites from the yolks and whip the whites until fluffy, gradually adding sugar 1 spoon at a time, until thick and stable.
2. Add the yolks and whip again, then turn off the mixer, sift in the flour and add the water.
3. Mix quickly and spread the batter on a parchment-lined baking sheet.
4. Bake for 12-15 minutes at 170-180 °C. Let the finished sponge cool on the counter - there's no need to roll it, it will cool and come away from the parchment on its own.

Filling

1. Whip the mascarpone for a couple of minutes.
2. Add the strained sour cream (or 33%+ heavy cream) and powdered sugar and whip for another couple of minutes.

Assembly

1. Soak the sponge with the sweet coffee.
2. Spread the filling over it, leaving one edge bare; set some filling aside for decoration.
3. Roll it up, wrap in plastic wrap and chill in the fridge for an hour.
4. Remove, decorate with powdered sugar, cocoa and piped swirls of filling.
   

Notes

If you love tiramisu, there's also a version made as individual dessert cups.

Tips

• Don't roll the sponge while hot: let it cool on the counter and it will come away from the parchment on its own.
• Use well-drained sour cream if possible - strain it through cheesecloth to remove the whey; heavy cream (33%) also works instead.
• Don't spread the filling all the way to the edge - leave a strip of bare sponge so it doesn't leak out when you roll it.
• Set some filling aside for decoration: piped swirls, cocoa powder and powdered sugar.