Tiramisu Swiss Roll – Gluten Free

Published on Mar 03, 2022

  by   Kristina Stosek

11 reviews

Prep Time: 25 minutes Cook Time: 15 minutes Serves: 8 - 10
Add a Rating
​This post may contain affiliate links, please see our privacy policy for details

This Gluten-Free Tiramisu-Style Swiss roll is a real show stopper of a dessert, with a soft, moist sponge cake and a layer of cream, coffee, cocoa powder, and if you wish, Kahlua rolled into a log. This take-on on tiramisu dessert is a fail-proof gluten-free Swiss roll recipe.

top view of gluten free tiramisu Swiss roll

More Gluten-Free Tiramisu Recipes To Explore

If you have been following my blog, you probably know our gluten-free classic tiramisu dessert, the Irish cream tiramisu, or the strawberry tiramisu. These gluten-free desserts have been popular, and this is why I wanted to introduce another tiramisu dessert you may enjoy!

swiss roll topped with whipped cream and cocoa powder on a platter

What is a Swiss roll?

A classic Swiss roll is a thin layer of vanilla sponge cake rolled around strawberry or raspberry jam. This gluten-free tiramisu-style version is layered with whipping cream-mascarpone cream, cocoa powder, coffee and Kahlua liqueur. You can replace the liqueur with chocolate sauce or vanilla extract if you prefer.

Easy Swiss roll recipe

The Swiss roll is all about the sponge cake. First, the sponge must be moist and soft enough to roll. This tiramisu Swiss roll recipe took me a few tries before I perfected a moist, light sponge cake to roll.

Start with whisking the eggs with sugar. The eggs must be at room temperature. Once the eggs are light and fluffy, add melted butter and vanilla.

To finish the swiss roll batter, add a simple mix of dry ingredients, flour, baking soda, baking powder and salt. The batter is now ready for baking.

Using a large rimmed baking sheet lined with parchment paper brushed with olive oil, spread the batter evenly on the baking sheet. The sponge easily peels off the paper by brushing the parchment paper with oil.

sponge cake on a baking sheet

The sponge is kept slightly warm while you drizzle it with coffee and spread with cream and a dusting of cocoa powder.

sponge cake topped with whipped cream and cocoa

roll the sponge cake,

Turn the sponge so that a short edge is closest to you. Using the paper underneath to help you, roll up the sponge firmly but gently. Once you have the roll ready, you must chill it. By chilling the roll, the dessert will firm up for easy slicing. 

slice of tiramisu Swiss roll on a plate

The topping

Once the roll has chilled, coat it with the remaining cream and give it a generous sprinkle of cocoa powder. The gluten-free tiramisu swiss roll is a lot simpler to make than it seems, I promise.

What is Kahlua?

Kahlua coffee liqueur’s main ingredients are 100% Arabica coffee beans, rum, corn syrup and has 20% of alcohol. This sweet liqueur tastes like black coffee, roasted chestnut and sweet butter—a classic flavour for tiramisu dessert.

Is Kahlua Gluten-Free?

As per the Kahlua manufacturer, there are no added gluten ingredients in the Kahlua original, and it is considered gluten-free. Another one of our favourite gluten-free dessert recipes made with Kahlua is the Gluten-Free Chocolate Brownie.

top view of tiramisu Swiss roll

Recipe Review

The Gluten-Free Tiramisu-Style Swiss Roll is a true showstopper of a dessert. It features a soft, moist sponge cake perfectly complemented by layers of creamy filling, rich coffee, and a dusting of cocoa powder.

The optional addition of Kahlua adds a delightful depth, making this dessert even more indulgent. This innovative twist on the classic tiramisu is not only visually stunning but also offers a fail-proof recipe for those seeking a delicious gluten-free option.

Be sure to FOLLOW US on FACEBOOK or, check us out on PINTEREST. And don’t forget to sign up for our newsletter. We always have something new and exciting for you! 

Many thanks!

Kristina x

Tiramisu Swiss Roll – Gluten Free

Published on Mar 03, 2022

by Kristina Stosek

Add a Rating

Ingredients

Instructions

  • 1.

    Preheat oven to 350 F and line a 10x15-inch rimmed baking sheet with parchment paper. Lightly brush the parchment paper and the sides of the baking sheet with olive oil

  • 2.

    In a small bowl, whisk the flour, baking soda, baking powder and salt

  • 3.

    Using a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters, whisk the eggs and sugar together until pale and fluffy. This should take about 4 - 5 minutes

  • 4.

    Add vanilla and melted butter and mix to combine

  • 5.

    Add dry ingredients and whisk until combined and creamy, scraping the sides as needed. About 15 seconds

  • 6.

    Transfer batter into the prepared baking sheet in an even layer. Bake for 12 - 15 minutes, until golden brown and spongy to the touch

  • 7.

    Remove the baking sheet from the oven and loosely cover it with foil paper. This keeps the sponge moist and easy to roll. Cool slightly but keep it still warm. (About 10 minutes) The temperature should be of luke warm water (72 F)

  • 8.

    CREAM FILLING/TOPPING

  • 9.

    While the sponge is cooling, whisk the whipping cream with powdered sugar until firm peaks form. Add mascarpone and kahlua and mix to combine

  • 10.

    ASSEMBLE

  • 11.

    Once the sponge has cooled, gently loosen from the edges of the baking sheet with a knife. Lightly dust the top of the sponge with 2 tablespoons of powdered sugar and turn it out onto a large sheet of parchment or wax paper. Peel away the baking parchment paper

  • 12.

    Evenly drizzle the sponge with coffee and spread about 1/3 - 1/2 of the filling to the edges over the sponge. Sprinkle with 4 tablespoons of cocoa powder

  • 13.

    Turn the sponge so that a short edge is closest to you. Using the paper underneath to help you, roll up the sponge firmly but gently until you get a 10-inch long log. Don't worry if the sponge cracks slightly, but it shouldn't. It will roll up nicely, and the outside will be covered with the cream

  • 14.

    Chill in the fridge for 2 hours

  • 15.

    Once chilled, coat the roll with the cream and sprinkle with remaining cocoa powder. Serve remaining cream with the roll if you wish

  • 16.

    Store in a closed container in the refrigerator for 3-4 days

Leave a Comment

Kristina

No Kathy, I have not. If I would, I prefer to use Stevia. Let us know how it turns out if you try it with a sugar substitute, thank you.

Kathy Scollan

Have you tried this with a sugar substitute, such as Splenda or raw stevia?

Kristina

what a great idea Julie, thank you for sharing

Julie

I made this for stay in home date night tonight and it looks and smells delicious!!! I made it in my sheet roll pan and instead of rolling it I cut it into thirds and layered it instead. Came out PERFECT! Thanks for the post.

Kristina

what a great idea, thank you for sharing Kathleen

Kathleen Rugani

This dessert was AMAZING! I brought it to a Christmas dinner and everyone loved it! The only change I made was to substitute Amaretto for Kahlua. Soo good!

Angela

This Swiss roll was so easy to make, has the perfect texture and so delicious. My family LOVED it, and they had no idea it was gluten-free. Thank you so much for this recipe Kristina.

Rita

delicious and easy to make, thank you!

Kristina

Jannie, I am so happy that you enjoyed the dessert. Enjoy!

Jannie

excellent tiramisu Swiss roll recipe, and the surprising thing was how easy the recipe is. Thank you, my family LOVED this dessert!!

Add a Rating


Leave a Reply

Your email address will not be published. Required fields are marked *