We love a good dessert mash-up, especially when it’s a little bit boozy and swirled to perfection. Traditional tiramisu, or “pick me up,” consists of Lady Fingers soaked in a heavy espresso-brandy syrup before being layered with eggy mascarpone filling. In this tiramisu with a twist, we’ve taken a simple Swiss roll, brushed on some coffee liqueur and filled it with the most dreamy, creamy and slightly spiked mascarpone filling. Slather on an easy fudge frosting and this kaleidoscope of goodness is ready to party!
We’ve taken a bit of help from a store-bought cake mix, but when working with a recipe that has several components like this one, we all agree that it’s okay. A boxed Angel Food Cake is the perfect choice for making a light and tender jelly roll cake that won’t bend and break as you roll. After being baked in one thin layer, roll up the cake while it’s still warm to create the classic Swiss roll shape. Be sure to give it a generous dusting of powdered sugar first so it doesn’t stick!
For the Cake
- 1 box Angel Food cake mix
- 1/2 cup cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- 1 1/4 cup water
- powdered sugar for dusting
- Pre-heat oven to 350 degrees Fahrenheit. Grease and line a jelly roll pan (10 x 15 inches or similar) with parchment paper and set aside.
- Combine the cake mix, cocoa and espresso powder in a large mixing bowl. Stir in the water and vanilla until smooth.
- Spread the batter in the prepared pan. Bake for about 17-20 minutes, or until the the top springs back to the touch and the sides of the cake begin to pull away from the pan. Allow to rest for 3-5 minutes before inverting out of the pan.
- Meanwhile, generously dust a clean kitchen towel with powdered sugar. Once ready, carefully invert the cake onto the towel and gently peel off the parchment. Dust the bottom with powdered sugar.
- Within the towel, carefully roll up the warm cake, starting at one of the short sides. Leave to cool completely seam-side down in the towel for at least 1 hour.
- Once completely cool, carefully unroll the cake and remove the towel. Generously brush with the coffee liqueur syrup (recipe to follow).
- Spread on the mascarpone filling (recipe to follow) with an offset spatula. Leave a 1/2-1 inch border on all sides. Carefully re-roll the cake with the filling inside and place the seam-side down.
- Frost the cake with the chocolate icing. Slice and enjoy! Serve with a dusting of chocolate shavings, if desired.
Be sure to roll up the cake while it’s still warm to prevent it from cracking.
For the Syrup
- 1/2 cup sugar
- 1/2 cup water
- 1 1/2 teaspoons instant espresso powder
- 1/4 cup coffee liqueur.
- In a small saucepan, bring the sugar and water to a boil.
- Reduce the heat and simmer for about 10 minutes.
- Remove from the heat and stir in the espresso and coffee liqueur.
For the Mascarpone Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup mascarpone, softened
- 3 to 4 cups powdered sugar
- 2 to 3 Tablespoons coffee liqueur, or to taste
- 1 teaspoon vanilla extract
- Beat together the butter and mascarpone with an electric mixer until smooth and creamy.
- With the mixer on low, gradually add the sugar, coffee liqueur and vanilla.
- Once incorporated, mix on medium-high until light and fluffy. Add more sugar and coffee liqueur until desired consistency and sweetness is reached.
For the Chocolate Icing
- 4 ounces heavy cream
- 7 ounces bittersweet chocolate chips
- 1 to 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- pinch sea salt
- Heat the cream over medium heat until it comes to a simmer.
- Once hot, pour the cream over the chocolate chips. Let stand for 30 seconds, then whisk until smooth.
- Let cool until room temperature, then whisk in the sugar, vanilla and salt. Add more or less sugar until desired consistency is achieved. It should be thick yet spreadable.
What are your favorite ways to enjoy the great flavors of tiramisu together? Be sure to tag your recipes on Instagram using the hashtag #iamcreative.