Coffee Cloud Gluten-Free Tiramisu Roll – Soft Sponge & Mascarpone Cream

This gluten-free tiramisu Swiss roll has a soft, light sponge with rich coffee flavor, creamy mascarpone filling, and a generous dusting of cocoa. The sponge is tender and flexible, while the mascarpone cream is smooth, rich, and lightly sweet, giving the roll the familiar flavors of tiramisu in a lighter cake.

A drizzle of espresso adds deep coffee flavor throughout, while an optional splash of Kahlua brings a subtle caramel flavor. It’s a creamy, coffee-filled dessert that feels indulgent without being heavy.

Why You’ll Love This Gluten-Free Tiramisu Swiss Roll

• Soft and airy sponge: The cake is light, tender, and flexible enough to roll around the creamy filling.
• Classic tiramisu flavors: Coffee, cocoa, mascarpone, and vanilla, a delicious combination.
• Creamy mascarpone filling: The filling is rich and smooth without making the dessert feel overly heavy.
• Optional Kahlua: Add it for an extra layer of coffee and caramel flavor, or leave it out for an alcohol-free version.
• Make-ahead friendly: The roll can be prepared in advance, making it a convenient dessert for entertaining.

Key Ingredients and Swaps

Gluten-free all-purpose flour: Use a gluten-free flour blend that contains xanthan gum. If your blend does not contain it, add ¾ teaspoon as directed in the recipe.

Eggs: Room-temperature eggs is a must to help create the airy sponge texture this recipe needs.

Mascarpone: Mascarpone gives the filling its smooth, creamy texture and mild flavor. If needed, you can substitute cream cheese combined with sour cream, although the flavor will be tangier.

Whipping cream: Whipped cream lightens the mascarpone filling and keeps it soft and creamy.

Coffee: Use cooled espresso or strong coffee for the best coffee flavor.

Cocoa powder: Use unsweetened cocoa powder for the characteristic bittersweet finish.

Gluten-Free Reminder: Make sure all packaged ingredients you use are labeled gluten-free or verified by the manufacturer.

Tips for a Soft, Flexible Swiss Roll

Don’t overbake the sponge. The cake should be golden and spring back when touched. Overbaking dries the sponge and makes it much more likely to crack when rolled.

Roll the sponge while it is still slightly warm. Don’t allow it to cool completely before filling and rolling. Keeping the sponge warm and moist helps maintain its flexibility.

Don’t worry about a small crack. If the sponge develops a minor crack while rolling, don’t panic. The mascarpone cream on the outside will cover small imperfections.

More Gluten-Free Tiramisu Recipes To Try

If you love the classic combination of coffee, mascarpone, and cocoa, you may also enjoy my gluten-free classic tiramisu dessert, the Irish cream tiramisu, or the strawberry tiramisu. 

Frequently Asked Questions

Can I make this tiramisu Swiss roll ahead of time?
Yes. In fact, chilling the roll gives the coffee, cocoa, sponge, and mascarpone filling time to meld together. It can be made a day ahead and kept refrigerated until serving.

Why does my gluten-free Swiss roll crack?
The most common reasons are overbaking or allowing the sponge to cool too much before rolling. A properly baked sponge should remain soft and flexible.

Can I make this without Kahlua?
Absolutely. Kahlua is optional. You can use chocolate sauce or vanilla extract instead, depending on the flavor you prefer.

Can I freeze the Swiss roll?

No, I don’t recommend it. Because of the mascarpone and whipped cream filling, the texture can change after freezing and thawing.

Serving Swiss Roll

Serve the Swiss roll chilled and cut into slices with a sharp knife.

For the strongest tiramisu flavor, I would keep the finish simple: mascarpone cream and cocoa powder.

You could also serve individual slices with:

• a small spoonful of whipped cream
• chocolate shavings
• a dusting of additional cocoa
• a drizzle of chocolate sauce

If you like the flavor of Kahlua, try my  Gluten-Free Chocolate Brownie.

Storing and Make-Ahead

Keep the tiramisu Swiss roll covered and refrigerated for 3–4 days.

For the best texture, let it sit at room temperature for about 10–15 minutes before serving. This softens the mascarpone filling slightly and brings out the coffee and cocoa flavors.

Hi, I’m Kristina — I’ve been developing and testing gluten-free recipes in my own kitchen since 2012, with help from my very honest family.

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