Tiramisu Cake Roll Recipe

By:

Sage Martinez

Published:

March 20, 2026

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Why You’ll Love This Vanilla Tiramisu Roll

This Vanilla Tiramisu Roll is a simple, crowd-pleasing dessert that blends a light vanilla sponge with a silky mascarpone coffee filling. Whether you are baking for a weeknight treat or a special occasion, this Vanilla Tiramisu Roll delivers big flavor without complicated steps. The recipe is based on a Mascarpone Coffee Roll Cake Recipe that balances airy cake and rich cream for perfect slices every time.

Ease of preparation: The Vanilla Tiramisu Roll uses basic pantry ingredients and one jelly roll pan, so it comes together quickly. Prep time is about 20 minutes and baking takes 10 to 12 minutes, making it an efficient bake for busy home cooks who want a polished dessert fast.
Health benefits: While this is an indulgent dessert, portion control and ingredient choices matter. Using measured amounts of mascarpone and heavy cream, it serves 8 so you can enjoy a reasonable slice. The recipe lists nutritional facts per serving, helping diet-conscious readers track calories and macronutrients.
Versatility: The Vanilla Tiramisu Roll adapts well to swaps: use a cake flour substitute, swap liqueur for extra coffee, or choose lighter cream alternatives. It works for celebrations and casual dinners alike, and you can adjust flavors like adding almond liqueur or cocoa for a twist.
Distinctive flavor: The mild vanilla sponge soaks up brewed strong coffee and optional liqueur, giving each bite a coffee-kissed richness that pairs beautifully with the mascarpone filling. This combination makes the Vanilla Tiramisu Roll stand out in both taste and texture.

Quick tip: Whipping the yolks until thick and pale and folding in whites carefully keeps your sponge light and flexible for rolling.

Jump to:

Why You’ll Love This Vanilla Tiramisu Roll
Essential Ingredients for Vanilla Tiramisu Roll
Main Ingredients
Special Dietary Options
How to Prepare the Perfect Vanilla Tiramisu Roll: Step-by-Step Guide
First Step: Prep and pan
Second Step: Separate and whisk eggs
Third Step: Whip yolks and combine
Fourth Step: Fold whites into yolks
Fifth Step: Add flour and bake
Sixth Step: Invert and roll while warm
Seventh Step: Make the mascarpone filling
Eighth Step: Soak the sponge with coffee
Ninth Step: Fill and roll
Final Step: Finish and chill
Dietary Substitutions to Customize Your Vanilla Tiramisu Roll
Protein and Main Component Alternatives
Vegetable, Sauce, and Seasoning Modifications
Mastering Vanilla Tiramisu Roll: Advanced Tips and Variations
Pro cooking techniques
Flavor variations
Presentation tips
Make-ahead options
How to Store Vanilla Tiramisu Roll: Best Practices
Refrigeration
Freezing
Reheating and serving
Meal prep considerations
FAQs: Frequently Asked Questions About Vanilla Tiramisu Roll
What type of sponge cake is best for vanilla tiramisu roll?
Can I substitute all-purpose flour for cake flour in tiramisu roll recipe?
What’s the best way to prepare eggs for tiramisu roll sponge?
How do you assemble a vanilla tiramisu roll?
How long does vanilla tiramisu roll last in the fridge?
Vanilla Tiramisu Roll
Ingredients
Instructions
Last Step:
Notes
Nutrition
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Essential Ingredients for Vanilla Tiramisu Roll

Below is a full, structured ingredients list for this Vanilla Tiramisu Roll. Each item includes the exact quantity and a short note on why it matters.

Main Ingredients

4 large eggs, separated – Eggs create the structure and lift in the sponge; separating them allows you to whip whites for volume.
100g (1/2 cup) granulated sugar – Split between whites and yolks to stabilize meringue and sweeten the yolk batter.
28g (2 tablespoons) neutral vegetable oil – Adds tenderness and keeps the sponge moist without strong flavor.
1/2 teaspoon vanilla paste or extract – Delivers vanilla aroma that pairs with mascarpone and coffee.
1/8 teaspoon salt – Enhances overall flavor and balances sweetness.
90g (3/4 cup) cake flour or mix of all-purpose flour and cornstarch – Cake flour gives a tender crumb; a substitute blend works if cake flour is unavailable.
170g (6 oz) mascarpone cheese – The star of the filling, providing rich, creamy texture and mild tang.
3 tablespoons powdered sugar – Sweetens the mascarpone while keeping it smooth.
240g (1 cup) heavy cream – Whipped into the mascarpone to form a light, stable filling.
80g (1/3 cup) brewed strong coffee, cooled – Soaks the sponge for classic tiramisu flavor.
15g (1 tablespoon) optional amaretto, dark rum, or coffee liqueur – Optional liquor for added depth; leave out for non-alcoholic version.
cocoa powder for dusting – A final dusting gives that espresso-chocolate finish and visual contrast.

Special Dietary Options

If you need an alternate approach, try these swaps:

Vegan: Use aquafaba (chickpea brine) whipped to medium-stiff peaks instead of egg whites, a plant-based mascarpone alternative, and dairy-free cream. Note: texture will differ from the original.
Gluten-free: Replace cake flour with a gluten-free cake flour blend measured by weight and sifted. Add 1 teaspoon xanthan gum if your blend lacks binding agents.
Low-calorie: Reduce heavy cream by substituting half with a stabilized light cream alternative and use a lower-fat mascarpone-style spread. Keep in mind texture and flavor will be lighter.

How to Prepare the Perfect Vanilla Tiramisu Roll: Step-by-Step Guide

First Step: Prep and pan

Preheat the oven to 350°F (180°C). Oil and line a 15x10x1 inch jelly roll pan with parchment paper so the cake releases easily. Dust a clean tea towel generously with powdered sugar; you will roll the cake in it while warm to shape the sponge without cracking.

Second Step: Separate and whisk eggs

Separate 4 large eggs while they are cold, then let them come to room temperature briefly for better volume. Place the egg whites in a clean, grease-free bowl. Whisk the egg whites with half the granulated sugar until medium-stiff peaks form. This usually takes 3 to 5 minutes with a stand mixer and slightly longer by hand.

Third Step: Whip yolks and combine

In a separate bowl, whisk the egg yolks with the remaining granulated sugar, 28g (2 tablespoons) neutral vegetable oil, 1/2 teaspoon vanilla paste or extract, and 1/8 teaspoon salt. Beat until the mixture triples in volume and forms thick ribbons when the whisk is lifted. This aerated yolk base gives the sponge its tender, lift.

Fourth Step: Fold whites into yolks

Fold one-third of the whipped egg whites gently into the yolk mixture to lighten it. Then fold in the remaining whites in two additional additions. Use a wide spatula and a light hand to preserve air. Avoid vigorous stirring which will deflate the batter.

Fifth Step: Add flour and bake

Sift half of the 90g (3/4 cup) cake flour over the batter and fold gently, then fold in the remaining flour until just combined. Spread the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes, until the surface is lightly golden and springs back when touched.

Sixth Step: Invert and roll while warm

As soon as the cake is out of the oven, invert it onto the powdered sugar-dusted tea towel. Remove parchment paper carefully. Dust the top of the cake with more powdered sugar, then roll the cake tightly with the towel from the short edge. Rolling while warm helps the sponge cool in a rolled shape so it will not crack when filled. Cool completely before unrolling to fill.

Seventh Step: Make the mascarpone filling

Combine 170g (6 oz) mascarpone cheese, 3 tablespoons powdered sugar, 1/8 teaspoon salt, and 1/2 teaspoon vanilla paste or extract in a mixing bowl. Start whisking and gradually add 240g (1 cup) heavy cream while whipping until soft to stiff peaks form. Be careful not to overwhip; the filling should be smooth and pipeable.

Eighth Step: Soak the sponge with coffee

Unroll the cooled sponge carefully. Mix 80g (1/3 cup) brewed strong coffee, cooled, with the optional 15g (1 tablespoon) amaretto, dark rum, or coffee liqueur if using. Drizzle or brush this mixture evenly across the unrolled sponge and let it soak in briefly. Use more or less for taste, but avoid oversaturating which can make the roll soggy.

Ninth Step: Fill and roll

Spread half of the mascarpone cream over the soaked sponge, leaving a 1 inch border around the edges to prevent overflow. Re-roll the sponge from the short end into a tight log. Wrap in plastic and chill to set the shape before finishing.

Final Step: Finish and chill

Unwrap the chilled roll and pipe or spread the remaining mascarpone cream over the top. Dust generously with cocoa powder for the classic tiramisu look. Refrigerate for at least 60 minutes before slicing. Serve chilled with a serrated knife for clean pieces. Total timeline: Prep 20 minutes, bake 10 minutes, additional cooling and chilling about 1 hour 30 minutes, total roughly 2 hours.

Adaptations and notes: If you do not have cake flour use a substitute made by mixing all-purpose flour with cornstarch (see FAQ for exact proportions). Use a stand mixer with a whisk attachment for the most reliable whipped texture; hand whisking is not recommended for the yolk stage. For a playful side, try slicing thin strawberries to place along the seam before rolling for a fruit-flavored variation.

Need inspiration for other easy desserts? Try a fruit-focused bake like a peach cobbler dump cake for another simple, crowd-friendly sweet.

Dietary Substitutions to Customize Your Vanilla Tiramisu Roll

Protein and Main Component Alternatives

If you need to swap main ingredients, here are reliable options:

Eggs: For reduced egg usage, follow a tested aquafaba method for vegan meringue. Measure 3 tablespoons aquafaba per egg white and whip to medium-stiff peaks. Note: the sponge texture will vary from the original.
Mascarpone: Try a mascarpone-style cream made from full-fat cream cheese blended with a bit of cream and powdered sugar for lower cost, or use dairy-free mascarpone alternatives for lactose-free diets.
Heavy cream: Use stabilized coconut cream for a dairy-free filling. Chill the can and scoop the solid cream before whipping.

Vegetable, Sauce, and Seasoning Modifications

Although this recipe is not vegetable-forward, flavor swaps and seasonings can refresh the roll:

Liquor: Swap amaretto for dark rum for richer notes, or omit for no-alcohol versions.
Flavorings: Add 1 teaspoon of orange zest to the mascarpone filling for a citrus lift, or a pinch of cinnamon for warmth.
Soak liquid: Replace part of the coffee with cooled espresso for stronger coffee taste, or use decaf for late-night servings.

Mastering Vanilla Tiramisu Roll: Advanced Tips and Variations

Pro cooking techniques

For the most reliable results, follow these advanced tips:

Whip yolks until they form ribbons: This traps air and gives the sponge lift without relying only on whites.
Use a wide spatula to fold in flour and whites: Make slow, gentle strokes from bottom to top to preserve volume.
Check oven temperature with an oven thermometer: Small temperature differences change bake time for thin sponges.

Flavor variations

Try these variations to personalize your Vanilla Tiramisu Roll:

Almond twist: Add 1 tablespoon amaretto to the coffee soak and 1/2 teaspoon almond extract to the filling.
Chocolate swirl: Fold 1 to 2 tablespoons sifted cocoa into a portion of the mascarpone to pipe as a decorative spiral on top.
Fruit fold: Brush the sponge lightly with jam before the cream for a fruit-infused roll.

Presentation tips

For a pretty finish, use these ideas:

Pipe the remaining mascarpone onto the top using a star tip for a textured look, then dust with cocoa powder.
Trim the ends for uniform slices and sprinkle with finely grated chocolate for shine.
Serve on a chilled platter and slice with a serrated knife wiped between cuts for neat pieces.

Make-ahead options

You can prepare components in stages to save time. Bake the sponge a day ahead, roll it in the towel, and store wrapped at room temperature. Make the mascarpone filling the same day you assemble. After assembly, chill wrapped for at least an hour before serving. For a full make-ahead plan, refrigerate the finished roll up to 24 hours for best texture and freshness.

For other simple make-ahead dessert ideas and no-fuss bakes, take a look at this easy peach cobbler dump cake post that pairs well with busy schedules.

Related reading: Coffee and dessert pair well for a reason. Read more on why coffee complements sweets at ‘+ $(‘AI Agent’).item.json.output.Anchor1 +’ https://www.tastingtable.com/740289/why-you-always-want-coffee-and-dessert-together-according-to-science/. Also learn more about how to beat egg whites for stable meringues at ‘+ $(‘AI Agent’).item.json.output.Anchor2 +’ https://www.seriouseats.com/how-to-beat-egg-whites-baking-meringues-chiffon-cakes-souffles-slideshow.

How to Store Vanilla Tiramisu Roll: Best Practices

Storing this Vanilla Tiramisu Roll properly keeps texture and flavor at their best. Follow these guidelines depending on how long you plan to keep it.

Refrigeration

Wrap the roll tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3 days. The cream and coffee soak keep the cake moist, but the filling is dairy-based and perishable, so refrigeration is required.

Freezing

Freezing is not recommended for the assembled roll because mascarpone and heavy cream can separate when thawed, affecting texture. If you must freeze, freeze slices individually on a tray, wrap well, and use within 1 month. Thaw in the refrigerator and expect a slightly different mouthfeel.

Reheating and serving

Do not reheat. Serve chilled and allow slices to sit at room temperature for 10 to 15 minutes before cutting for cleaner slices and softer flavor release.

Meal prep considerations

For batch cooking, bake multiple sponges and store them rolled in powdered sugar at room temperature for up to 24 hours. Assemble with fresh mascarpone filling when ready to serve for the best texture and flavor.

FAQs: Frequently Asked Questions About Vanilla Tiramisu Roll

What type of sponge cake is best for vanilla tiramisu roll?

The best sponge for vanilla tiramisu roll is a genoise sponge. This light, airy cake is plain and slightly dry, which allows it to absorb the coffee soak without falling apart. To make it, separate eggs and whip whites with half the sugar to medium-stiff peaks, then beat yolks with the rest of the sugar, oil, vanilla, and salt until tripled in volume. Fold together with sifted cake flour. Bake at 350°F (180°C) for 10-12 minutes until the top springs back when touched. Cool on a wire rack, then unroll while still warm to prevent cracking. This creates a flexible base perfect for rolling with mascarpone cream. (92 words)

Can I substitute all-purpose flour for cake flour in tiramisu roll recipe?

Yes, substitute cake flour easily if you don’t have it. Mix 80 grams all-purpose flour with 10 grams cornstarch for every 90 grams needed—this mimics cake flour’s low protein content for a tender sponge. Sift the mixture twice before adding to the batter to avoid lumps and ensure even texture. Avoid using only all-purpose flour, as it makes the roll denser and harder to roll. For best results, measure by weight. This swap works well in vanilla tiramisu roll without altering flavor or structure. Always fold flour gently into whipped eggs to keep airiness. (98 words)

What’s the best way to prepare eggs for tiramisu roll sponge?

Separate eggs while cold, then let them reach room temperature for better volume. Whip egg whites with half the sugar using a stand mixer with whisk attachment (or hand mixer) until medium-stiff peaks form—about 3-5 minutes. In another bowl, beat yolks with remaining sugar, oil, vanilla extract, and salt until pale, thick, and tripled in volume, around 5-7 minutes. Gently fold whites into yolk mixture, then sift in cake flour and fold until just combined. Avoid overmixing to maintain lightness. This method ensures a pliable sponge that rolls smoothly for vanilla tiramisu. Not suitable for hand whisking alone. (112 words)

How do you assemble a vanilla tiramisu roll?

After baking and cooling the genoise sponge, unroll it on parchment. Mix strong brewed coffee with optional coffee liqueur (like amaretto or rum) and brush or drizzle evenly over the sponge. Spread half the whipped mascarpone cream—made with mascarpone, powdered sugar, vanilla, and heavy cream—leaving a 1-inch border. Re-roll tightly from the short end, wrap in plastic, and chill 1-2 hours to set. Unwrap, trim ends, place on a serving plate, frost with remaining cream, and dust with cocoa powder. Slice with a serrated knife for clean cuts. Chill mascarpone filling fresh for best texture. Serves 8-10. (118 words)

How long does vanilla tiramisu roll last in the fridge?

Store leftover vanilla tiramisu roll in an airtight container in the refrigerator for up to 3 days. Wrap tightly in plastic first to prevent drying out and absorbing fridge odors. The coffee soak and mascarpone cream keep it moist, but flavors peak on day 1-2 as they meld. Do not freeze, as the cream may separate upon thawing, affecting texture. For longer storage, consider making sponge ahead, wrapping airtight at room temp for 1 day, then assemble fresh. Bring to room temp 15 minutes before serving for easiest slicing. Always check for spoilage before eating. (102 words)