Tiramisu Sponge Roll


Guys, I don’t know if I will ever be able to eat regular tiramisu, seriously tiramisu sponge roll is the best! I have to admit, I have not been a big fan of ladyfingers. At least the store-bought ones. They are so dry! For tiramisu to taste great, you have to wait for the ladyfingers to moisten properly. And I am too lazy to actually make the ladyfingers myself.

Tiramisu-BiskuitrolleBut then I finally knew it. You need to know that I am a big fan of sponge rolls. For that reason you will find a share of sponge rolls on my blog. Try this pumpkin roll with apple cream, this roll with blueberries or this strawberry roll. Sponge cake is so light and fluffy, I really love its texture. And one day while I was checking out Pinterest, it suddenly hit me. Of course this is the solution! Why not make tiramisu in a roll instead? Why not omit the dry ladyfingers and instead replace them with my favorite sponge cake? Yes, I had to try this out immediately.

I honestly don’t know why sponge rolls are so much out of fashion, they are really easy to make and perfect if you have company coming as they are whipped up in a jiffy. Combine this with the richness of tiramisu and you will get me interested. This tiramisu roll doesn’t contain any dry ladyfingers, instead you will have a nice layer of fluffy and light sponge roll. You don’t need to wait for the ladyfingers to moisten but can dig in right away. If you powder the roll with cocoa powder, this will serve as a protective layer meaning that the roll will also taste great on day 2 and 3. If this doesn’t convince you, I don’t know.

Tiramisu-BiskuitrolleOn top of that, this tiramisu roll does NOT contain any raw egg, so it is also perfect for pregnant ladies. Instead of raw egg, I decided to fill it with whipped cream and tiramisu. I grant you, try a piece and you will be sold.


Tiramisu Sponge Roll

Serves: One regular sponge roll
Cooking Time: 30min preparation + 10min of baking


  • Sponge Roll
  • 5 eggs, size L at room temperature, important: eggs have to be at room temperature
  • 100 grams of white sugar
  • A pinch of salt
  • 75 grams of all-purpose flour
  • 30 grams of cornstarch

  • Filling
  • 100 grams/milliliters of strong espresso
  • Optional: 25 grams/milliliters of Amaretto
  • 300 grams of heavy cream
  • 50 grams of regular sugar
  • 1 teaspoon of vanilla extract, see here how to make your own
  • 250 grams of mascarpone

  • Unsweetened cocoa powder
  • Amaretti cookie



For the sponge roll preheat oven to 200 degrees Celsius and prepare a regular baking sheet with parchment paper. Just make sure the parchment paper covers the whole sheet.


Then divide the eggs into egg white and egg yolks. Use a bigger bowl for the egg yolks. If you have a glass or metal bowl, use that one for the egg whites. Be sure that bowl is free of fat/grease and that your mixer was properly cleaned. Measure the remaining ingredients.


Now beat the egg whites on medium speed with a pinch of salt until soft peaks form. Set aside.


Without cleaning the mixer, beat the egg yolks with the sugar. Beat until the color becomes much paler and you have a creamy consistency. This usually takes several minutes.


Gently pour the egg whites on top of the mixed egg yolks and sift the flour and cornstarch on top. Don't skip this step. It is important that the flour mix was sifted. Gently mix all ingredients with a spatula or wooden spoon. Try to incorperate the flour mix and egg whites without losing volume. Don't overmix. Using a spoon, put batter on the prepared baking sheet and immediately bake. Don't let the batter sit for too long as it will quickly lose volume. Pour on prepared baking sheet and bake for 8-10 minutes. The top should look golden brown. Watch the oven carefully, it happens rather quickly. Meanwhile take a tea towel and spray with water or put in water and wring it out and put on clean surface.


Once you take the sponge cake out of the oven, transfer to the towel (parchment side paper up) and take off the parchment paper (see visual). Roll up with the towel inside (see visual above) and let cool off. Don't wait too long until you roll it up, otherwise you will get cracks.


For the filling beat all ingredients except the mascarpone until you have whipped cream. Fold in mascarpone.


Roll out sponge roll and generously brush with espresso and Amaretto. Put aside about three tablespoons of the filling and spread the rest onto the roll leaving a small margin. Roll up roll and dust with cocoa powder. Pipe on small roses in the middle with the leftover filling and place on each rose an amaretti cookie. Either serve immediately or chilled.

Tiramisu-BiskuitrollePS: If you would like this in cake form instead, check out this blog post, I made a strawberry tiramisu cake here:


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  • Reply
    Saturday November 10th, 2018 at 11:07 AM

    Wow, that’s my dream flavor combination! 🙂

    • Reply
      Saturday November 10th, 2018 at 11:13 AM

      Laura, please try it, it is divine!

  • Reply
    Friday April 9th, 2021 at 07:12 AM

    Liest sich so lecker und auch lustig. Werde ich ausprobieren. Also du meinst ich kann die Rolle schon am Vortag machen und sie schmeckt trotzdem?!?
    Liebe Grüße

    • Reply
      Friday April 9th, 2021 at 02:13 PM

      Liebe Sarah, ja, kannst du. Entweder gebacken und eingerollt sowie luftdicht verpackt oder bereits gefüllt, gerollt und luftdicht verpackt. Unbedingt kühlen. Berichte gerne!

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