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Photo of Tiramisu swiss roll by WW

Tiramisu swiss roll

PersonalPoints™ per serving
Total Time
45 min
30 min
15 min


Egg white

5 medium

Cream of tartar

¼ tsp

Cooking salt

¼ tsp

Plain flour

40 g

Cocoa powder

2 tbs

Cocoa powder

1 tsp

Caster sugar

100 g

Instant coffee powder

1 tsp

Icing sugar

2 tsp


125 g, (see tip)

Red wine

20 ml, (1 tbs), marsala variety

Dark chocolate

10 g, finely grated


  1. Preheat oven to 180°C. Lightly spray a 20cm x 25cm (base measurement) Swiss roll tin with oil and line with baking paper.
  2. Using electric beaters, beat egg whites until foamy. Add cream of tartar with a pinch of salt and continue to beat until stiff peaks form that hold their shape when beaters are removed.
  3. Sift flour, cocoa and caster sugar over egg white mixture, then gently fold until smooth and combined.
  4. Spoon batter into prepared tin and smooth surface with a spatula. Bake for 12-15 minutes or until sponge feels firm and springy to the touch.
  5. Lightly dust a sheet of baking paper with extra cocoa. Turn hot sponge out onto dusted baking paper and remove sheet from sponge, then roll up from one short side, with cocoa-dusted paper inside as you roll. Set aside to cool.
  6. Place coffee in a large bowl. Add 1 teaspoon boiling water and stir to dissolve. Add icing sugar and quark, and mix until smooth and combined.
  7. Unroll sponge and drizzle over marsala. Spread with quark mixture, scatter over half of the chocolate and re-roll sponge without paper. Scatter over remaining chocolate. Serve.


You could use light sour cream instead of quark.