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Gourmet Tiramisu Yule Log Cake Recipe

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★★★★★

4.6 from 95 reviews

This Gourmet Tiramisu Yule Log Cake is a sophisticated and festive dessert combining airy sponge cake infused with espresso, a luscious mascarpone cream filling, and a delicate dusting of cocoa powder. Perfectly rolled and frosted, this elegant cake balances rich coffee flavors with creamy texture, making it a standout centerpiece for holiday celebrations.

Ingredients

Scale

Dry Ingredients

  • 1/3 cup plain flour
  • 1 1/2 teaspoons instant espresso powder

Egg Mixture

  • 2 large egg whites, at room temperature
  • 5 tablespoons white sugar (for egg whites)
  • 3 large egg yolks, at room temperature
  • 2 large whole eggs, at room temperature
  • 3 tablespoons white sugar (for yolks and whole eggs)

Filling and Garnish

  • Cocoa powder for dusting
  • 7/8 cup chilled heavy cream
  • 3 tablespoons confectioners’ sugar
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons coffee-flavored liqueur
  • 1/2 cup chilled mascarpone cheese

Instructions

  1. Prepare Baking Equipment and Dry Ingredients: Preheat your oven to 400℉ (200℃). Line a jellyroll pan with parchment paper and lightly spray it with baking spray to prevent sticking. Sift together the plain flour and instant espresso powder in a small bowl and set aside.
  2. Whip Egg Whites and Yolks: Using an electric mixer with a whisk attachment, beat the egg whites until foamy. Gradually add 5 tablespoons of white sugar while continuing to beat until medium peaks form. In a separate bowl, beat the egg yolks, whole eggs, and 3 tablespoons of sugar together until they reach the ribbon stage, which takes about 5 to 10 minutes.
  3. Fold Ingredients and Bake: Gently fold the egg white meringue into the egg yolk mixture in three additions to preserve airiness. Then fold in the sifted dry flour and espresso mixture until just incorporated. Pour the batter evenly into the prepared jellyroll pan, tapping to remove air bubbles. Bake in the preheated oven for 8-10 minutes or until the cake is set and lightly golden.
  4. Roll and Cool the Cake: Immediately upon removing from the oven, dust the top with cocoa powder. Turn the cake out onto a fresh piece of parchment paper, peel away the original parchment, and carefully roll the cake and parchment together starting from the short end. Let it cool rolled for about 20 minutes, then gently unroll and allow it to cool completely flat.
  5. Prepare Filling and Fill the Cake: While the cake cools, combine chilled heavy cream, confectioners’ sugar, vanilla extract, and coffee-flavored liqueur. Beat with an electric mixer until soft peaks form, then fold in chilled mascarpone cheese gently to keep a light texture. Spread half of the filling evenly over the cooled cake, leaving a ¼ inch border around the edges.
  6. Assemble and Serve the Cake Roll: Roll the cake tightly again starting from the same short end. Use the remaining filling to frost the outside surface of the cake roll. Dust the finished cake liberally with cocoa powder. For a polished presentation, trim the ends just before serving. Enjoy your elegant and flavorful Tiramisu Yule Log Cake!

Notes

  • Ensure eggs are at room temperature for better volume when whipped.
  • Use a light hand folding the meringue to maintain the airiness of the batter.
  • If you don’t have coffee liqueur, chilled brewed espresso or strong coffee can be substituted.
  • Chill the mascarpone and cream well before whipping for optimal texture.
  • Allow the cake to cool completely before applying filling to prevent melting or sogginess.
  • For servings, slice with a sharp serrated knife to maintain the roll’s shape.

Keywords: Tiramisu, Yule Log, Cake, Coffee Dessert, Holiday Dessert, Mascarpone, Sponge Cake, Italian Dessert

Find it online: https://annakocht.com/gourmet-tiramisu-yule-log-cake-recipe/