Tiramisu is one of the most beloved desserts in the world, known for its creamy texture, layers of coffee-soaked ladyfingers, and rich mascarpone filling. But what if you could take all the things you love about tiramisu and give them a fruity, summery twist? Enter the Strawberry Tiramisu Roll, a light, elegant, and flavor-packed dessert that reimagines the traditional tiramisu in a rolled sponge cake format filled with strawberries and mascarpone cream.
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What is a Strawberry Tiramisu Roll?
The Strawberry Tiramisu Roll is a hybrid dessert that marries the classic Italian tiramisu with the structure of a Swiss roll cake. Instead of layering ladyfingers, you bake a light sponge cake, fill it with a creamy mascarpone and whipped cream mixture, add fresh strawberries, and roll it into a beautiful spiral. It’s perfect for spring and summer gatherings, offering a refreshing, fruity alternative to the traditional coffee-laden version.
Ingredients (Strawberry Tiramisu Roll Recipe)
Here’s everything you need to make this delightful dessert:
For the Sponge Cake:
- 4 large eggs
- 100g (1/2 cup) granulated sugar
- 1 tsp vanilla extract
- 100g (3/4 cup) all-purpose flour
- 1/2 tsp baking powder
- Pinch of salt
- Powdered sugar (for dusting)
For the Filling:
- 250g (1 cup) mascarpone cheese, chilled
- 200ml (3/4 cup + 1 tbsp) heavy cream, cold
- 60g (1/2 cup) powdered sugar
- 1 tsp vanilla extract
- 300g (2 cups) fresh strawberries, chopped
- Optional: 1 tbsp strawberry liqueur or orange liqueur
For the Strawberry Syrup:
- 100g (1/2 cup) strawberries (fresh or frozen)
- 2 tbsp sugar
- 2 tbsp water
Each ingredient plays a crucial role. The sponge cake is airy and flexible, perfect for rolling. Mascarpone provides the signature tiramisu richness, while the whipped cream adds volume. Strawberries bring a tart, juicy freshness that contrasts the cream beautifully. The syrup helps enhance the strawberry flavor and adds moisture.
Step-by-Step Recipe Guide
1. Prepare the Sponge Cake
- Preheat your oven to 180°C (350°F). Line a 10×15 inch jelly roll pan with parchment paper.
- In a mixing bowl, beat the eggs, sugar, and vanilla extract together until the mixture becomes thick, pale, and triples in volume (about 5-6 minutes).
- Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture without deflating it.
- Gently transfer the batter to the lined baking tray and use a spatula to level it out evenly across the surface.
- Place in the oven and bake for 10 to 12 minutes, or until the top turns a light golden color and the cake rebounds when pressed lightly with a finger.
- Quickly flip the cake onto a clean kitchen towel that has been lightly sprinkled with powdered sugar to prevent sticking. Peel off the parchment paper and gently roll the cake (with the towel) from the short end. Let it cool completely.
2. Make the Strawberry Syrup
- In a small saucepan, combine the strawberries, sugar, and water.
- Simmer over low heat for about 5-7 minutes until the berries soften and release their juices.
- Strain the syrup and let it cool completely.
3. Prepare the Mascarpone Filling
- In a mixing bowl, beat the mascarpone until smooth.
- In a separate bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fold the whipped cream into the mascarpone until fully combined and smooth.
4. Assemble the Roll
- Carefully unroll the cooled sponge cake.
- Brush the inside with the cooled strawberry syrup.
- Spread an even layer of mascarpone filling across the surface.
- Sprinkle the chopped strawberries evenly over the cream.
- Roll the cake back up tightly (without the towel).
- Cover the roll tightly with cling film and place it in the refrigerator for a minimum of 2 hours to firm up, or leave it overnight for best results.
Tips for Success
- Don’t overbake the sponge cake; a dry cake will crack when rolled.
- Roll the cake while it’s warm to set the shape without breaking.
- Chill the filling before using for easier spreading and rolling.
- Use ripe, flavorful strawberries for the best results.
Creative Variations
- Berry Mix: Replace half of the strawberries with raspberries or blueberries for a mixed berry twist.
- Lemon Zest: Incorporate finely grated lemon peel into the cream mixture to infuse a bright and zesty flavor.
- Chocolate Drizzle: Drizzle melted white or dark chocolate on top before serving.
- Vegan Version: Use plant-based whipped cream and vegan cream cheese instead of mascarpone.
Serving Suggestions
- Dust the top with powdered sugar before serving.
- Garnish with whole strawberries and fresh mint leaves.
- Serve chilled with a cup of espresso, green tea.
Frequently Asked Questions (Strawberry Tiramisu Roll Recipe)
Can I use cream cheese instead of mascarpone? Yes, but the flavor will be slightly tangier. Add a bit more sugar to balance it.
How long does it last in the fridge? Up to 3 days in an airtight container. Best eaten within 24 hours for freshness.
Can I freeze the tiramisu roll? Freezing is not recommended, as the texture of the cream and strawberries can suffer.
Can I make it without alcohol? Absolutely. Just omit the liqueur from the syrup and filling.
Can I prepare it in advance? Yes! In fact, chilling overnight helps the flavors meld and improves texture.
Final Thoughts
Strawberry Tiramisu Roll goes beyond being a simple treat—it combines visual elegance with a delightful medley of taste and texture. It’s perfect for spring brunches, summer picnics, or anytime you want a light, fruity dessert with a touch of elegance. Give it a try and don’t be afraid to make it your own with creative add-ins and toppings. Happy baking!
For more creative ideas, check out this French Yogurt Cake.
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