Gluten Free Tiramisu Cake Roll

This Gluten Free Tiramisu Cake Roll is a combination of my two favorite desserts: Swiss Roll (Biskuitroulade) and the Italian dessert Tiramisu. A light and airy gluten-free sponge cake, drenched in a decadent coffee syrup, and generously filled with a luxuriously smooth mascarpone frosting. The result is a stunning dessert that is as delicious as it is eye-catching.

Recipe Ingredient Notes

Gluten Free Flour: The sponge cake used to make this Gluten Free Tiramisu Cake works best with a flour blend like King Arthur Measure for Measure, Bob's Red Mill 1-1 and my own gluten free flour blend. I don't recommend Cup4Cup since it is primarily made from corn starch, which quickly absorbs the liquid in the sponge cake batter, causing it to be less airy and therefore dense and give the sponge cake a starchy aftertaste.

Eggs: Eggs are a key ingredient for the gluten free sponge cake. Without eggs, a sponge cake would be dense and heavy. As well it would be lacking the characteristic lightness and texture that makes it so appealing. This recipe will not work with egg substitutions.

Oil: Unlike many sponge cake recipes, I add a little bit of neutral-tasting oil to my tiramisu cake recipe. It helps to keep the cake roll moist and tender, as well as improve its texture. Using oil instead of butter in a recipe can create a lighter and more delicate cake with a finer crumb, while still adding moisture and texture.

Mascarpone: Mascarpone is the key ingredient for Tiramisu so clearly, it's the star of the tiramisu filling. It is a soft, slightly spreadable cheese often described as Italian sweet cream cheese. It has a velvety texture and is more spreadable than traditional American cream cheese. Mascarpone cheese can be found in the grocery store near cream cheese and ricotta. I have not tested this recipe with anything other than Mascarpone.

Strong Coffee: Some people use instant coffee for their tiramisu cake, but I prefer the taste of a fresh brewed strong espresso. Decaffeinated coffee works as well. If you are not a coffee fan, you could also use hot chocolate (the one you dissolve in water - I recommend using at least 1.5 packets). In case you didn't know - Tiramisù means "pick me up". And coffee is the perfect pick-me-up if you ask me.

Brandy: While Marsala wine is traditionally used in tiramisu, I use brandy or bourbon in the tiramisu filling as well as the coffee mixture. You can also use dark rum, a coffee liqueur, Amaretto Liqueur (Almond Liqueur), or Frangelico (Italian hazelnut liqueur). If you prefer to keep the Tiramisu Cake Roll alcohol free, just omit the liquor in the recipe. Whatever you decide to use, make sure it is indeed gluten free.

Cocoa Powder: I use cocoa powder to decorate the Tiramisu Cake Roll. You can either use dutch processed or unsweetened cocoa powder.

Tools needed to make a Tiramisu Cake Roll

To successfully make this tiramisu cake roll recipe, you will need a few kitchen tools. Most of them are available on Amazon which I have linked.

Jelly Roll Pan: a jelly roll pan is required to make a cake roll. The pan is about 10x15 inches with shallow sides, around 1 inch in height. If you don't have a jelly roll pan, you could try using a similar-sized baking sheet. I have had good luck finding very affordable Swiss roll pans at discount stores such as TJ Maxx.

A clean kitchen towel: The gluten free cake is rolled up in the towel while it is still warm. Allowing it to cool in the rolled shape. While some recipes call for parchment paper I think a kitchen towel is more flexible and there will be fewer cracks in the cake.

You will also need a mixer (electric hand mixer or stand mixer), two large mixing bowls, a small bowl, a whisk, a flexible rubber spatula, an offset knife, a pastry brush and a sifter.

How to make a Gluten Free Tiramisu Cake Roll

The biggest hassle to make a tiramisu cake roll? You will need two mixing bowls - one to whisk the egg whites and one to whisk the egg yolks and sugar. In case you have only one bowl for your stand mixer, it's advisable to start by whisking the egg whites until they form stiff peaks, and then transfer them carefully to a separate bowl. This will allow you to reuse the same bowl for whisking egg yolks and sugar without having to wash it. However, if you're using a hand mixer, you need not worry about this step.

Step 1: Preheat the oven to 350F. Spray the jelly roll pan with cooking spray and line it with parchment paper and set them aside.

Step 2: In a small bowl combine the gluten-free multi purpose flour and kosher salt. Set aside. Separate the large eggs and place the 5 egg whites in the bowl of your stand mixer or mixing bowl. Keep the egg yolks in a separate small bowl.

Step 3: In the clean bowl of a stand mixer (fitted with the whisk attachment) or a clean large bowl whisk the egg whites combined with a pinch of salt until they appear frothy. Add the granulated sugar little by little and whip until the egg whites appear glossy and shiny. The egg whites should be a soft/medium stiff. Overmixed egg whites appear dull and dry. If you only have one bowl for your stand mixer, carefully transfer the egg whites to a separate bowl. Set them aside.

Step 4: Add egg yolks, powdered sugar, and vanilla paste/extract to the bowl of your stand mixer (after you removed the egg whites!), and at a medium-high speed whisk them until they have tripled in volume. This can take several minutes. Once the yolk mixture appears light and tripled its volume drizzle the vegetable oil into the mixture and mix until fully combined.

Step 5: After preparing the egg yolk and sugar mixture, take the bowl out of your stand mixer and incorporate approximately ¼ of the whipped egg whites. This will help to loosen up the batter. Gradually add in the egg whites and fold them in carefully. Your batter should have a light and airy texture.

Step 6: Using a sifter, sift one-third of the flour at a time over the egg white mixture. Then, using either a flexible rubber spatula or whisk, start to fold the flour into the wet ingredients. The batter may seem stiff and dry, but trust the process as it will eventually come together. Make sure not to knock out all the air bubbles of the egg whites! (Adding all the flour at once will make it impossible for it to be incorporated into the wet ingredients without losing all the air from the egg whites.)

Step 6: Pour the gluten free sponge cake batter into the prepared jelly roll cake pan. With a small offset spatula, carefully spread it out evenly. Carefully transfer the pan to the preheated 350F oven.

Baking and Rolling

Step 1: While the cake for the tiramisu cake is baking, prepare the clean kitchen towel which is used to roll up the still-hot roulade. Lay the kitchen towel on top of a large cutting board, large baking sheet or table and dust it with some powdered sugar.

Step 2: Bake the sponge cake for 12-14 minutes until it is just barely light golden brown and springs back when gently pressed in the center. Remove the cake from the oven and allow it to cool for 1 minute on a cooling rack. Use a dinner knife and run it around the edges of the cake to loosen it from the pan.

Step 3: Quickly (but carefully) flip the cake out of the pan on top of the sugared kitchen towel. Gently peel off the parchment from the bottom of the cake. Should it stick to the cake use a wet towel to soften the parchment paper.

Step 4: Once the parchment paper is removed, it's time to roll up the cake. Roll the warm cake gently from one short edge to the other, using the kitchen towel. Avoid rolling it too tightly, but don't make it too loose either. Rolling it too tightly will cause it to break while rolling it too loosely will result in an unattractive roll. Let the cake cool completely, ensuring that the final seam is facing downwards.

Mascarpone Filling

While the cake is cooling, make the mascarpone filling. Use the mascarpone and the heavy cream straight from the fridge to make the mascarpone filling for this Tiramisu Cake. Be very carefully not to overwhip the mascarpone cream. It can go from perfectly smooth to curdled, butter like texture in no time. I recommend whipping everything on a medium/low speed so you are in control.

Step 1: In the bowl of the stand mixer fitted with the whisk attachment or a mixing bowl (if using a hand mixer), combine the cold mascarpone cheese, powdered sugar, vanilla extract and your choice of liquor.

Step 2: Whip at a medium speed for 30 seconds to one minute until the ingredients are combined. Turn off the mixer and with a flexible spatula scrape down the sides of the bowl and then bottom of the bowl making sure there are not pockets of powdered sugar hiding.

Step 3: Turn the mixer back on and whisk the mascarpone mixture until it appears lighter in color and airy. I only whisked it for maybe another 45 seconds.

Step 4: With the mixer running on low add the COLD heavy whipping cream. Once all the heavy cream has been added, increase the speed of the mixer to a medium speed. Whisk until it appears to have soft peaks. Turn off the mixer and with a flexible spatula scrape down the sides of the bowl and then bottom of the bowl making sure everything is combined.

Step 5: Turn the mixer back on and at a medium-low speed whisk the tiramisu cake filling until it has medium/stiff peaks. Make sure not to overmix the filling at this point. I rather undermix it and finish mixing it by hand (with the whisk attachment of the mixer or a whisk) than ending up with mascarpone butter. The filling is perfect when it holds little peaks and their tips fold over.

Step 6: The filling can sit at room temperature for 15-20 minutes without any issues in case your tiramisu cake is not cool enough yet. Especially if your kitchen is on the cooler side.

How to fill a Tiramisu Cake

Before you start assembling the gluten free tiramisu cake roll, make sure to put together the coffee syrup. Combine the room temperature coffee, granulated sugar and your choice of liquor and mix together. You can make the coffee soak ahead of time.

Step 1: Start by gently and carefully unrolling the cooled gluten free jelly roll cake. The bottom of the cake may stay rolled up when you unroll it. Don't force unroll that little flap or it will break.

Step 2: With a pastry brush, brush the gluten free sponge cake with the coffee syrup. Make sure to also get the "center flap" on the cake that may did not unroll all the way. Don't be tempted to really soak the cake or it will be impossible to roll up the cake.

Step 3: Top the cake with the ¾ of the whipped mascarpone cream filling and spread it evenly over the surface of the cake. Make sure to leave leaving a small margin around the edges to avoid the filling spilling out when rolled. I like to leave a ½ inch border around the long sides and a 1" inch border on the short end. Trust me, the filling will spread when you roll up your gluten-free tiramisu cake roll.

Step 4: Roll the tiramisu cake up gently and slowly, without the use of the towel this time. Ensure that the cake is rolled tightly to maintain an even spiral shape, but be careful not to press too hard and push out too much of the filling.

Step 5: Now for the tricky part. Most likely your cake roll is still on top of the kitchen towel. At this point it should be sturdy enough to be carefully rolled off the kitchen towel and onto a serving platter. (Seriously, it is okay to roll the cake roll. This is a lot easier than lifting it)

Decorate and Garnish the Tiramisu Cake Roll

Once you transferred the gluten free tiramisu cake to a serving platter or large cake plate, it's time to decorate it.

Step 1: Retrieve the leftover coffee soak and brush the cake layer with it. You may not use all the coffee soak for this. (Dispose any leftovers)

Step 2: Top the gluten free tiramisu cake with the remaining mascarpone frosting. With a small off set knife spread the frosting over the cake. I leave the end parts of my tiramisu cake unfrosted.

Step 3: Dust the top of the cake with the unsweetened cocoa powder and if you like, top with some chopped or shaved dark chocolate. You could also use some crushed up chocolate covered espresso beans.

Step 4:  Allow the cake roll to chill in the refrigerator for at least one hour to allow it to fully set up. You can also let it set up overnight which will help the cake to develop even more flavor just like classic tiramisu (which is always better once it as set in the fridge overnight). I like to place a large enough mixing bowl over the cake since I don't own a cake dome big enough. Just make sure it doesn't touch/smash the cake.

How to serve a Gluten Free Tiramisu Cake

Once the tiramisu cake has cooled and set in the refrigerator, it's time to serve this delicious gluten free masterpiece.

Use a sharp knife to slice the Tiramisu Cake Roll into rounds. To get clean and neat slices, wipe the knife clean between each cut. Arrange the slices on individual plates and serve this perfect cake immediately to your guests.

Storage & Freezing

Store any leftovers of the Tiramisu Cake in an airtight container in the fridge for up to 3 days. I actually think it's the best on the second day once all the flavors had a chance to melt and really develop.

While it is possible to freeze a cake with whipped cream filling, the texture and quality of the whipped cream may be affected when you freeze and thaw the cake. The water in the whipped cream can crystallize and cause it to become grainy or separated. Therefore I don't recommend freezing any leftovers of this tiramisu cake.

FAQ Gluten Free Tiramisu Cake

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