If you're searching for a show-stopping dessert that's surprisingly easy to make, look no further than this tiramisu cake roll. This recipe is perfect for any occasion, from casual gatherings to elegant celebrations.
We've taken the iconic flavours of tiramisu – rich mascarpone, delicate sponge, and a touch of sweetness – and transformed them into a beautiful rolled cake.
In this tiramisu cake roll recipe, we've swapped the ladyfingers for a delicate chocolate sponge and replaced the coffee with the bright, summery flavour of peaches. This creates a unique twist on the classic tiramisu profile, offering a lighter, fruitier experience while still retaining the creamy, indulgent essence that makes tiramisu so beloved.
Imagine a soft, chocolatey sponge (if you like chocolate, must try my chocolate loaf cake), embracing a smooth mascarpone cream and sweet peach, all rolled into a delightful treat. Let's get baking!
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Cake Ingredients
For the base of our tiramisu cake roll, we'll start with a simple yet decadent chocolate sponge. You will need for this:
- 6 Large Eggs: Provide structure and moisture for a light and airy sponge.
- 6 Tablespoons Granulated Sugar: Sweetens the cake and contributes to its tender texture.
- 2 Tablespoons Sunflower Oil: Adds moisture and prevents dryness.You can use any vegetable oil without a specific flavor instead.
- 4 Tablespoons All-Purpose Flour: Provides the cake's body and structure.
- 2 Tablespoons Cocoa Powder: Infuses the cake with rich chocolate flavor.
Filling Ingredients
And for the filling you will need:
- 300g Mascarpone Cheese: Creates a creamy, rich, and slightly tangy base for the filling.
- 200ml Double Cream (Heavy Cream): Adds extra creaminess and volume to the filling.
- 120g Powdered Sugar (Icing Sugar): Sweetens the filling to a smooth, delicate sweetness.
- 1 Teaspoon Vanilla Essence (Extract): Enhances the overall flavor with a warm, sweet note.
- 1 Teaspoon Orange Essence (Extract): Provides a bright, citrusy counterpoint to the rich mascarpone and chocolate.
- 240g Canned Chopped Peaches: Adds a sweet, fruity element to the filling, providing a refreshing contrast.
Fruit Variations
This "Tiramisu Cake Roll" (Chocolate Roll with Mascarpone, Peach) is a fantastic base for fruit variations! Here are some ideas:
- Berry Bliss: Replace the canned peaches with fresh or frozen mixed berries (strawberries, raspberries, blueberries). This will add a vibrant tartness that complements the rich chocolate and mascarpone. Consider making a berry compote for a more intense flavor.
- Tropical Twist: Use diced mango or pineapple for a tropical flavor. A light sprinkle of toasted coconut flakes in the filling or on top would enhance this.
- Autumn Spice: Replace the peach with cooked apples or pears, spiced with cinnamon, nutmeg, and cloves. This would create a cozy autumn dessert.
How to Make the Tiramisu Cake Roll?
If you want to see how we made this delicious dessert, you can also watch us in the video below.
Make the Cake First
To begin crafting the base of our decadent roll, we'll start with the chocolate sponge. Preheat your oven to 180°C (350°F) and line a large baking tray with parchment paper. This will ensure the cake doesn't stick and is easy to roll later. In a large bowl, combine six eggs with six tablespoons of granulated sugar.
Using an electric mixer, whisk these together until the mixture becomes pale, thick, and doubled in volume. This process incorporates air, which is crucial for a light and airy sponge.
Next, gently fold in two tablespoons of vegetable oil, ensuring it's evenly distributed without deflating the egg mixture.
Sift over four tablespoons of all-purpose flour and two tablespoons of cocoa powder. Sifting prevents lumps and creates a smoother texture.
Add the dry ingredients to the wet mixture, using a spatula to gently fold them in. Be careful not to overmix, as this can lead to a tough cake. Continue folding until the flour and cocoa are fully incorporated, leaving you with a smooth, chocolatey batter.
Pour the batter evenly onto the prepared baking tray and spread it out to the edges.
Bake for approximately 15 minutes, or until the cake springs back when lightly touched. Once baked, remove the tray from the oven and allow the cake to cool completely on the tray.
Cooling is essential to prevent the cake from breaking when you roll it later.
Once it's completely cooled, I take the cake out of the pan with the baking paper. I then invert the cake onto a clean work surface.
Gently roll the cake into a loose cylinder, and place it in the refrigerator to chill while you prepare the mascarpone filling.
Make the Mascarpone Filling
Now, let's move on to creating the creamy and delightful mascarpone filling. In a large bowl, combine 300g of mascarpone cheese, 200ml of double cream (heavy cream), and 120g of powdered sugar (icing sugar).
Using an electric mixer, begin by mixing on a low speed to incorporate the powdered sugar, then gradually increase the speed to medium-high. Whisk until the mixture is smooth, light, and airy. You'll notice the volume increase as the cream is whipped.
To enhance the flavour profile, add 1 teaspoon of vanilla essence (extract) and 1 teaspoon of orange essence (extract) to the mascarpone mixture. Continue to mix on medium speed until the essences are evenly distributed throughout the cream. These essences will add a delicate sweetness and a subtle citrus note that complements the rich mascarpone and chocolate sponge. Be careful not to overmix, as this can cause the mascarpone to become grainy.
Prepare the Fruits
Finally, prepare your 240g of canned chopped peaches. If they are packed in syrup, drain them well to prevent the filling from becoming too watery. Once the peaches have been drained, dice them into smaller pieces to ensure even distribution throughout the filling.
Fill and Roll the Cake
With your cooled chocolate sponge and the luscious mascarpone filling ready, it's time to assemble the Tiramisu Cake Roll. Gently unroll the chilled chocolate sponge onto a clean surface, keeping the parchment paper underneath.
Spread the mascarpone cream evenly over the surface of the cake, leaving a small border around the edges. This will prevent the filling from squeezing out when you roll. Ensure a consistent layer of cream for uniform flavor in every slice.
Now, it's time to add the sweet peaches. Take your prepared, drained and chopped peaches, and scatter them evenly over the mascarpone cream. Press them lightly into the cream to ensure they adhere well.
This distributed layer of peach will add a burst of fruity sweetness and a refreshing contrast to the rich chocolate and creamy mascarpone. If you like peaches and cakes with them, you can try my old fashioned peach cake recipe, is gorgeous.
Carefully begin rolling the cake from one of the short ends, using the parchment paper to assist you. Roll tightly and evenly, ensuring the filling is enclosed within the sponge.
Once rolled, wrap the tiramisu cake roll tightly in cling film or parchment paper. Place it in the refrigerator to chill for at least four hours, or preferably overnight. This chilling period allows the cake to set, the flavors to meld, and makes it easier to slice.
When ready to serve, remove the roll from the refrigerator, unwrap it, and slice it into desired portions. Enjoy your beautiful and delicious Tiramisu Bake Roll!
Cake Variations
You can also try this:
- Vanilla Sponge: Omit the cocoa powder for a classic vanilla sponge cake.
- Spice Cake: Add spices such as cinnamon, or nutmeg to the cake mix.st
How to Serve this Mascarpone Dessert?
Serving this tiramisu cake roll can be as simple or as elegant as you like. The most straightforward way is to simply slice the chilled roll into individual portions. This works perfectly for a casual gathering or a quick dessert.
Before slicing, you can lightly dust the top of the roll with powdered sugar or cocoa powder for a pretty finish. Serve slices of the roll with fresh berries or a side of the remaining canned peaches for a refreshing accompaniment.
Tips for Serving
- Chill Thoroughly: Ensure the roll is well-chilled before slicing for clean, even cuts.
- Sharp Knife: Use a sharp, serrated knife for slicing to prevent crushing the cake.
- Clean Cuts: Wipe the knife clean between slices for a neat presentation.
- Room Temperature: If you prefer a softer texture, let the slices sit at room temperature for a few minutes before serving.
How to Store the Mascarpone Roulade?
Storing your rolled and sliced tiramisu cake roll properly will ensure it stays fresh and delicious.
The best way to store the whole, uncut roll is to wrap it tightly in cling film or plastic wrap. This prevents it from drying out and absorbing any unwanted odors from the refrigerator. For extra protection, you can then place the wrapped roll in an airtight container.
Store the wrapped roll in the refrigerator. It should stay fresh for up to 3-4 days.
Sliced portions should be stored in an airtight container to maintain their moisture and prevent them from drying out. Keep the sliced roll in the refrigerator. It's best consumed within 2-3 days for optimal freshness.
FAQ
Mascarpone is a type of cheese, so saying 'mascarpone cheese' is like saying 'cheese cheese.' You can simply refer to it as mascarpone.
If you don't have mascarpone, you can use Philadelphia cream cheese, but be aware that it will change the flavor profile. If you decide to substitute, you might want to add a little extra sugar to compensate for the tanginess of the cream cheese. Also, the texture will be a little more dense, like in my herbed cream cheese. If you are making a tiramisu styled dessert, mascarpone is the best option.
Mascarpone is undeniably delicious, but it's also a high-fat dairy product. It's important to be mindful of its nutritional content, especially if you're watching your intake of saturated fat and calories.
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Tiramisu Cake Roll Recipe: Mascarpone & Peach Delight
Equipment
- 1 electric hand mixer
- 1 large oven tray
Ingredients
Cake Ingredients
- 6 pcs eggs large
- 6 tablespoon sugar granulated
- 2 tablespoon sunflower oil or vegetable oil
- 4 tablespoon flour all-purpose
- 2 tablespoon cocoa use good quality Dutch cocoa
Filling Ingredients
- 300 g mascarpone it's better for this recipe
- 200 ml double cream heavy cream
- 120 g powdered sugar icing sugar
- 1 teaspoon vanilla essence or extract
- 1 teaspoon orange essence or extract
- 240 g peaches canned, chopped
Instructions
Make the Cake
- In a large bowl, combine the eggs with the granulated sugar.
- Using an electric mixer, whisk these together 10 minutes, until the mixture becomes pale, thick, and doubled in volume. Add the sunflower oil, continuing mixing.
- Sift over the all-purpose flour and the cocoa powder.
- Add the dry ingredients to the wet mixture, using a spatula to gently fold them in until the flour and cocoa are fully incorporated.
- Line a large baking tray with parchment paper. Pour the batter evenly onto the prepared baking tray and spread it out to the edges.
- Bake for approximately 15 minutes on 180°C (350°F) , or until the cake springs back when lightly touched. Once baked, remove the tray from the oven and allow the cake to cool completely on the tray.
- Take the cake out of the pan with the baking paper, then invert the cake onto a clean work surface. Gently roll the cake into a loose cylinder, and place it in the refrigerator to chill while you prepare the mascarpone filling.
Make the Filling
- In a large bowl, combine the mascarpone cheese, double cream (heavy cream), and the powdered sugar (icing sugar).
- Using an electric mixer whisk until the mixture is smooth, light, and airy. Add the vanilla and orange essence (extract) and continue to mix on medium speed until the essences are evenly distributed throughout the cream.
- Prepare the canned chopped peaches. Drain them well and dice them into smaller pieces to ensure even distribution throughout the filling.
Fill and Roll
- Gently unroll the chilled chocolate sponge onto a clean surface, keeping the parchment paper underneath. Spread the mascarpone cream evenly over the surface of the cake, leaving a small border around the edges.
- Take the prepared, drained and chopped peaches, and spread them evenly over the mascarpone cream.
- Carefully roll the cake from one of the short ends, using the parchment paper to assist you. Roll tightly and evenly, ensuring the filling is enclosed within the sponge.
- Wrap the roll tightly in cling film or parchment paper and place it in the refrigerator to chill for at least two-four hours. Remove the roll from the refrigerator, unwrap it, and slice it into desired portions.
Laci says
You must try this delicious dessert...
Laci says
So delicious...