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Tiramisu Swiss Roll Cake

Course Cake
Servings 6 -8
Author Izy


  • 1 x recipe for Vanilla Sponge Cake , (recipe below)

For the filling:

  • 150 ml double cream
  • 130 g mascarpone cheese
  • 75 ml Marsala wine
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract

For the coffee soak:

  • 100 ml boiling water
  • 1 tbsp instant coffee
  • 75 ml Marsala wine

For the glaze:

  • 30 g unsalted Lurpak butter
  • 150 ml double cream
  • 100 g dark chocolate , (70% cocoa solids), broken into small chunks
  • 1 tbsp golden syrup or light , , runny honey
  • 1 tbsp milk

To decorate:

  • white chocolate , , shaved into curls with a peeler
  • cocoa nibs


  • Prepare the vanilla sponge cake according to the recipe below.

Make the filling:

  • Pour the double cream into a large bowl and whisk until thickened. Add the mascarpone and stir that in until smooth. Pour in the Marsala, icing sugar and vanilla. Stir vigorously until the mixture is smooth and keep whisking until it thickens up again. Chill until needed later.

Make the coffee soak:

  • In a medium bowl combine the boiling water, instant coffee and Marsala. Stir until the coffee has completely dissolved.
  • Unroll the cooled cake and brush all over with the coffee mixture using a pastry brush. Use ALL of the mixture. Spread the filling mixture over the surface of the cake stopping just short of the edges. Roll the cake up again (starting at the short edge as you did before). Transfer to a wire rack and chill while you make the glaze.

For the glaze:

  • Place the butter, cream and chocolate into a small saucepan over a low heat. Stir gently and constantly until the chocolate has melted. Take off the heat and stir in the golden syrup and milk.
  • Remove the cake from the fridge, still on the rack, and set it over a baking tray. Pour the glaze all over the cake, coaxing it with a spoon if needed, so that it covers everything.
  • Leave to cool for a few minutes then use a metal spatula and your hands to transfer the cake to a serving platter. Decorate with shaved white chocolate and cocoa nibs. Chill for at least 30 minutes and up to 2 days before serving