Tiramisu Swiss Roll (Variation) is a creative take on the classic Italian-inspired dessert, featuring a light vanilla or chocolate sponge cake infused with espresso syrup and filled with a creamy mascarpone mixture. Finished with a generous dusting of cocoa powder, this elegant rolled cake is rich, smooth, and perfect for coffee lovers and special occasions.
Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
Prepare the sponge cake batter and bake for 10–12 minutes, until lightly golden and springy.
Turn the warm cake onto a clean kitchen towel dusted with powdered sugar and gently roll it up. Allow it to cool completely.
Brush the cooled sponge with espresso or coffee syrup for extra flavor.
Spread an even layer of mascarpone whipped cream filling over the cake.
Roll the cake tightly, dust with cocoa powder, and chill in the refrigerator for at least 1 hour.
Slice and serve chilled, garnished with chocolate shavings or coffee beans if desired.
All-purpose flour
Eggs
Granulated sugar
Espresso coffee
Mascarpone cheese
Heavy whipping cream
Unsweetened cocoa powder
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