Tiramisu Swiss Roll

  • 15MINS
  • 13MINS
  • 102KCAL

Rich, chocolatey cake with a bitter coffee drizzle and creamy, sweet mascarpone filling – our slimming friendly twist on the classic dessert has all the flavours you'd expect, but in Swiss roll form!

Simple Tiramisu Swiss Roll pinchofnom.com

NutritionPer Serving

  • Calories102
  • Carbs10g
  • Protein4.8g
  • Fat4.5g
  • Saturates2.1g
  • Sugars3.7g

Tiramisu Swiss Roll - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Our Tiramisu Swiss Roll has all of the flavours of the classic, Italian dessert but with far less calories – perfect if you’re counting calories or following a plan like Weight Watchers.

Tiramisu is one of our favourite desserts, but it’s not exactly slimming friendly in its traditional form! We’ve used reduced fat mascarpone and a fatless sponge to help cut down on the amount of calories without compromising on flavour!

We recommend using room temperature eggs in this Tiramisu Swiss Roll recipe, as this will help them whisk up quicker. We’ve also used some real sugar to help stabilise the sponge so that it’s really easy to get right!

What diets is this Tiramisu Swiss Roll suitable for?

This Tiramisu Swiss Roll recipe can be made gluten free as long as you swap out the following ingredients for gluten free versions;

  • Self raising flour

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Tiramisu Swiss Roll recipe?

  • You need to count 3 Points per portion of this Tiramisu Swiss Roll recipe if you’re on WW Green.
  • You need to count 3 Points per portion of this Tiramisu Swiss Roll recipe if you’re on WW Blue.
  • You need to count 3 Points per portion of this Tiramisu Swiss Roll recipe if you’re on WW Purple.

Do you need any special ingredients to make this Tiramisu Swiss Roll?

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You can find reduced fat mascarpone cheese in most supermarkets

We use a sweetener called Sukrin, which has the same sweetness to weight ratio as sugar. You don’t need to use it (you can use whichever sweetener you like!) we just prefer it as there is no nasty, artificial aftertaste.

If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.

That being said you don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.

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You can buy Sukrin from Amazon or via the Sukrin website.

You can also pick up Natvia as an alternative to Sukrin.

How many calories are in this Tiramisu Swiss Roll?

There are 102 calories per portion in this Tiramisu Swiss Roll, which means it falls into our Everyday Light category.

This Tiramisu Swiss Roll is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 160ºC. Line a baking tray with baking paper – you may want to spray the tray first with low calorie cooking spray to help the paper stay in place.

Step 1 pinchofnom.com

Step 2

Make the cake by placing the eggs, sugar and sweetener into a large mixing bowl. Mix with an electric hand whisk until the mixture is thick, light and has tripled in size. This will take around 8 minutes. You should be able to see visible ribbons on the top of the mixture when you lift the whisks out.

Step 2 pinchofnom.com Step 2 pinchofnom.com Step 2 pinchofnom.com

Step 3

Sift the flour and cocoa powder into the mixture and add the vanilla. Gently fold using a spatula until all the flour and cocoa are fully incorporated – you don’t want any pockets of flour in the mix but try not to over mix as this will knock the air out.

Step 3 pinchofnom.com Step 3 pinchofnom.com

Step 4

Pour the cake mixture into the lined baking tray and gently spread out to the corners, making sure the top is level. There’s no fat in the sponge so it won’t self level in the oven.

Step 4 pinchofnom.com Step 4 pinchofnom.com

Step 5

Bake in the oven for around 13 minutes, until the top has just started to colour. You will know the sponge is cooked if you gently put your finger on the top and no indent is left. If your finger leaves a mark, pop it back in the oven for another 2 minutes.

Step 6

Remove from the oven and turn out from the tin onto a clean tea towel. Remove the baking paper carefully. You now need to roll the cake up in the tea towel to cool – do this by gently rolling the long side of the cake, with the tea towel into a swiss roll. Leave to cool completely.

Step 6 pinchofnom.com

Step 7

Meanwhile, mix all of the ingredients for the filling and set aside.

Step 7 pinchofnom.com

Step 8

Make the coffee drizzle by mixing the coffee, boiling water and sweetener in a small cup and leave to cool.

Step 9

Once the cake is completely cooled, carefully unroll from the tea towel. Sprinkle over the coffee mixture – this will soak into the cake – then spread over the mascarpone filling. Roll back up, cut into 12 slices, and serve! You could dust over a little cocoa too, but this is optional.

Step 9 pinchofnom.com Step 9 pinchofnom.com Step 9 pinchofnom.com

What could I serve with this Tiramisu Swiss Roll?

Our Tiramisu Swiss Roll is the perfect afternoon snack, but would also work really well when served as a dessert alongside the following starter, main and accompaniment:

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How do you know when this Tiramisu Swiss Roll is cooked?

You should bake this Tiramisu Swiss Roll for around 13 minutes or until the top has just started to colour – you’ll know your sponge is cooked if you gently put your finger on the top and no indent is left!

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Tiramisu Swiss Roll in the fridge?

Make sure to refrigerate your Tiramisu Swiss Roll in a container with a lid and chill. You can keep leftovers of Tiramisu Swiss Roll in the fridge for approximately 3 days or so.

Can I freeze Tiramisu Swiss Roll?

Yes you can! You should freeze this recipe once it’s been filled, but before you slice it. Please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.
  • Defrost thoroughly before slicing and serving.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

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Tiramisu Swiss Roll

Our twist on the classic dessert has all the flavours you'd expect, but in Swiss roll form! Rich, chocolatey cake with a bitter coffee drizzle and creamy, sweet mascarpone filling. Best of all, it's quick and easy to make and is a real show stopper!
  • Prep Time
    15 MINS
  • Cook Time
    13 MINS
  • KCals 102
  • Carbs 10G
WW Points
  • 3 Green
  • 3 Blue
  • 3 Purple

Ingredients

For the cake

  • 5 eggs
  • 20 g granulated sweetener
  • 40 g caster sugar
  • 60 g self-raising flour
  • 25 g cocoa powder
  • 1 tsp vanilla extract
  • Pinch of salt

For the filling

  • 100 g reduced fat mascarpone
  • 10 g granulated sweetener
  • 1 tsp vanilla extract

For the drizzle

  • 1 tsp instant coffee granules
  • ½ tsp granulated sweetener
  • 2 tbsp boiling water

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

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Instructions

  1. Preheat the oven to 160ºC. Line a baking tray with baking paper - you may want to spray the tray first with low calorie cooking spray to help the paper stay in place.
  2. Make the cake by placing the eggs, sugar and sweetener into a large mixing bowl. Mix with an electric hand whisk until the mixture is thick, light and has tripled in size. This will take around 8 minutes. You should be able to see visible ribbons on the top of the mixture when you lift the whisks out.
  3. Sift the flour and cocoa powder into the mixture and add the vanilla. Gently fold using a spatula until all the flour and cocoa are fully incorporated - you don't want any pockets of flour in the mix but try not to over mix as this will knock the air out.
  4. Pour the cake mixture into the lined baking tray and gently spread out to the corners, making sure the top is level. There's no fat in the sponge so it won't self level in the oven.
  5. Bake in the oven for around 13 minutes, until the top has just started to colour. You will know the sponge is cooked if you gently put your finger on the top and no indent is left. If your finger leaves a mark, pop it back in the oven for another 2 minutes.
  6. Remove from the oven and turn out from the tin onto a clean tea towel. Remove the baking paper carefully. You now need to roll the cake up in the tea towel to cool - do this by gently rolling the long side of the cake, with the tea towel into a swiss roll. Leave to cool completely.
  7. Meanwhile, mix all of the ingredients for the filling and set aside.
  8. Make the coffee drizzle by mixing the coffee, boiling water and sweetener in a small cup and leave to cool.
  9. Once the cake is completely cooled, carefully unroll from the tea towel. Sprinkle over the coffee mixture - this will soak into the cake - then spread over the mascarpone filling. Roll back up, cut into 12 slices, and serve! You could dust over a little cocoa too, but this is optional.

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Recipe notes

Tip: Use room temperature eggs as this will help them whisk up quicker!

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6 comments

See what others have to say

IzzyFriday 17th July 2020

I don’t have any sweetener in the house can I just use caster sugar? If so how much please?
Thank you.

Reply

    LisaFriday 17th July 2020

    Hi Izzy. In all our recipes, we use a granulated sweetener that is the same weight and sweetness as sugar (for example Candarel Sugarly or Natvia) so it is easy to substitute with the right quantity. This recipe uses 20g of sweetener, so you can just replace it with 20g of caster sugar. Hope this helps.

    Reply

HarrySaturday 27th June 2020

Hi there! When I mixed the mascarpone with the other ingredients for the filling it went really runny! So I had to mix it with whipped cream 🥴 Any idea why this happened?

Reply

    HollyMonday 29th June 2020

    Hi Harry, I’m sorry the Tiramisu Swiss Roll didn’t quite work! It could have been that the mascarpone was a bit warm or that your cake wasn’t completely cool? This swiss roll recently featured on our facebook recipe video series so have a look for some tips and pointers https://www.facebook.com/watch/?v=192826485319435

    Reply

ClaireMonday 10th February 2020

Hi, what size baking tray would be best for this?

Reply

    Holly LevellTuesday 19th May 2020

    Hi Claire, we used a tin measuring 26 x 38 cm but any shallow sided oblong tin would still work you just don’t want it to be too deep. Hope that helps!

    Reply

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