Dark Chocolate Tiramisu Roll – No bake

If like me, you’re not a fabulous baker (all that precision and patience – ain’t nobody got time for that!), then try this decadent, no bake dessert. Essentially a tiramisu but in a roll – wonderful to present on the table for a special occasion or just because.

Prep Time: 15 min

Cook time: 2 hrs +

Serves: Big Knickers!


150ml expresso coffee (room temperature)
50 ml rum (or alcohol of your choice)
2 tbsp caster sugar
16 sponge fingers
1 cup single cream
¼ cup (60g) mascarpone
1 tbsp left over spices – sweet*
1 lemon, zest only
½ cup grated dark chocolate (more for garnish)

*Jax Food Hax : Left Over Spices – Sweet


Place 2 layers of cling wrap over a baking tray, ensuring it falls over the edge, all the way around by about 1 inch.

Pour the coffee in a bowl wide enough to get your fingers and a sponge finger in comfortably, add the rum and stir in the sugar until dissolved, taste and adjust until you’re happy.

Gently dunk each biscuit in the coffee mixture, shake off any excess then place on the prepped tray in two rows of 8 ensuring the fingers are touching – tip to tip and are as close as possible. This is the base of your roll.

Cover with more cling wrap and place in the fridge for at least 2 hours.

Whip the cream, mascarpone, and zest until you have firm peaks.

Remove the sponge fingers from the fridge, unwrap and spread the cream mixture over in a smooth layer, leaving an inch from the edge.

Sprinkle with the grated chocolate and drizzle with the chocolate sauce.

Take the edge of the cling wrap closest to you and gently roll until you can grab the other end of the wrap and create a closed sausage shape, twist the ends if you have enough wrap. Pop in the fridge and allow to set overnight.

Serve : Remove from fridge, unwrap and sprinkle with extra chocolate, with fresh berries and / or more cream – go on I dare ya!

All photos : Daniela Aebli Photography

Recipe by Jax Hamilton // Photography by Daniela Aebli