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    Strawberry Tiramisu Roll

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    Light, creamy, and bursting with fresh berry flavor — this Strawberry Tiramisu Roll is a fruity spin on the classic Italian dessert. Fluffy sponge cake is rolled with a mascarpone cream filling and layered with juicy strawberries for a showstopping treat.

    Origin Strawberry Tiramisu Roll

    This dessert blends two favorites: the airy Swiss roll cake and the luxurious creaminess of tiramisu . The strawberry version skips coffee and cocoa in favor of fresh berries and a hint of sweetness, making it perfect for spring and summer.

    What I Love About This Recipe

    It’s elegant and festive, but easier than it looks! The sponge is soft and light, the mascarpone filling is luscious, and the strawberries add brightness and natural sweetness in every bite.

    Also Read : Keema Aloo (Ground Beef and Potatoes)

    Strawberry Tiramisu Roll
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    Strawberry Tiramisu Roll

    Recipe by RecipeWikki
    Servings
    +
    –

    4

    servings
    Prep time

    15

    minutes
    Cooking time

    30

    minutes
    Calories

    280

    kcal

    Ingredients

    • 4 l arge eggs

    • 1/2 cup granulated sugar

    • 1 tsp vanilla extract

    • 3/4 cup all-purpose flour

    • 1/4 tsp baking powder

    • Pinch of salt

    • 1 cup mascarpone cheese (room temp)

    • 3/4 cup heavy cream

    • 1/4 cup powdered sugar

    • 1 tsp vanilla extract

    • 11/2 cups chopped fresh strawberries

    • 1/4 cup water

    • 2 tbsp sugar

    • 1 tsp lemon juice

    Directions

    • Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
    • In a large bowl, beat eggs and sugar until thick, pale, and tripled in volume (5–7 minutes). Beat in vanilla.
    • Sift in flour, baking powder, and salt. Gently fold to combine — don’t deflate the batter.
    • Pour into the prepared pan, spread evenly, and bake for 10–12 minutes or until springy to the touch.
    • Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll the cake (with towel) into a log. Let cool completely.
    • Meanwhile, prepare the syrup: simmer water, sugar, and lemon juice until dissolved. Let cool.
    • Make the filling: Beat mascarpone, cream, powdered sugar, and vanilla until thick and spreadable. Fold in chopped strawberries.
    • Unroll the cooled cake gently. Brush with syrup if using. Spread the filling evenly, then roll back up (without towel).
    • Wrap in plastic and refrigerate for at least 1 hour to set.
    • Dust with powdered sugar or decorate with whipped cream and sliced strawberries before serving.

    Notes

    • For a firmer filling, chill the roll longer or freeze briefly before slicing.
    • You can replace mascarpone with cream cheese for a tangier taste.
    • Add a hint of orange zest to the filling for extra brightness.

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