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Photo of Tiramisu roulade by WW

Tiramisu roulade

8 - 9
PersonalPoints™ per serving
Total Time
1 hr
20 min
10 min
This tiramisu sponge is rich, decadent and oozing with gooey dark chocolate


Instant coffee powder

3 tsp


3 medium

Caster sugar

½ cup(s), (110g)

White self-raising flour

cup(s), (100g)

Caster sugar

2 tsp, extra for sprinkling

Low-fat ricotta cheese

½ cup(s), (120g, smooth)

Icing sugar

1 tbs

Vanilla bean extract

1 tsp

Low fat chocolate mousse

250 g

Cocoa powder

1 tsp


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 30cm x 25cm Swiss roll tin with oil and line with baking paper, allowing it to hang over the 2 long sides.
  2. Dissolve coffee in a small bowl with 2 tablespoons boiling water. Using electric beaters, beat eggs in a medium bowl for 3–5 minutes or until thick and pale. Add ½ cup (110g) caster sugar, 1 tablespoon at a time, beating well after each addition. Sift f lour 3 times onto baking paper. Gently fold f lour and coffee mixture into egg mixture. Spread into prepared tin and bake for 10 minutes or until springy to the touch.
  3. Place a piece of baking paper slightly larger than the tin on a clean tea towel. Sprinkle paper evenly with extra caster sugar. Turn hot sponge immediately onto paper and peel lining paper away. Trim and discard crusty sides of sponge. Starting at a short end, roll up sponge, carefully pulling paper off as you go. Cool for 30 minutes.
  4. Meanwhile, combine ricotta, icing sugar and vanilla in a bowl and beat with a wooden spoon until combined. Carefully unroll sponge and spread with chocolate mousse, leaving a 2cm border at each short end. Spread ricotta mixture over the top of the chocolate layer. Roll sponge to enclose filling. Serve dusted with cocoa powder.