ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Tiramisu Swiss Roll

This delicious and decadent tiramisu Swiss roll is the perfect dessert for any occasion. Vanilla sponge cake is rolled with a rich espresso whipped mascarpone and soaked ldyfiners, and dusted with cocoa powder for an extra touch of decadence.

Tasty Team
May 04, 2023
84% would make again
Tiramisu Swiss Roll


for 6 servings

  • 6 large eggs
  • 16 oz vanilla cake mix (455 g), 1 box
  • ½ cup vegetable oil (120 mL)
  • ½ cup water (120 mL)
  • ½ cup cocoa powder (60 g)
  • 1 cup heavy cream (240 mL)
  • 1 tablespoon espresso powder
  • 16 oz mascarpone cheese (455 g), whipped
  • ½ cup sugar (100 g)
  • 1 tablespoon vanilla extract
  • 5 ladyfingers
  • ½ cup espresso (120 mL), chilled
  • ½ cup chocolate shaving (85 g)

Nutrition Info

  • Calories 1203
  • Fat 85g
  • Carbs 100g
  • Fiber 2g
  • Sugar 62g
  • Protein 18g

Estimated values based on one serving size.


  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the eggs, vanilla cake mix, vegetable oil, and water. Beat with an electric hand mixer to combine.
  3. Pour the cake batter onto the prepared baking sheet and spread with a spatula into an even layer.
  4. Bake for 8 minutes, or until golden brown.
  5. Sift the cocoa powder through a fine-mesh sieve all over a clean kitchen towel.
  6. Flip the cake onto the cocoa powder-dusted towel and remove the parchment paper. Starting with a short end, roll up the cake with the towel.
  7. Refrigerate for 1 hour.
  8. In a medium bowl, whip the heavy cream and espresso powder with an electric hand mixer until fluffy.
  9. Add the mascarpone, sugar, and vanilla to the espresso cream and beat until smooth.
  10. Unroll the cake and spread with the espresso cream in an even layer, leaving 1½ inches (4 cm) from the top empty and reserving 1 cup (225 g) of espresso cream for decoration.
  11. Arrange the ladyfingers on the cake horizontally, 2 inches (5 cm) from the bottom. Brush the ladyfingers with the chilled espresso.
  12. Roll the cake back up, using the towel as a guide but not rolling it inside the cake.
  13. Refrigerate for another hour, then unwrap the cake.
  14. Transfer the remaining espresso cream to a piping bag.
  15. Pipe 6 espresso cream dollops on top of the tiramisu roll. Sprinkle chocolate shavings on top.
  16. Slice and serve.
  17. Enjoy!
  18. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Tiramisu Swiss Roll