Name: Gourmet Tiramisu Yule Log Cake Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1/3 cup plain flour; 1 1/2 teaspoons instant espresso powder; 2 large egg whites, at room temperature; 5 tablespoons white sugar; 3 large egg yolks, at room temperature; 2 large whole eggs, at room temperature; 3 tablespoons white sugar; 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

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Introduction

This Gourmet Tiramisu Yule Log Cake brings a festive twist to a classic Italian dessert. Combining a light espresso-flavored sponge with creamy mascarpone filling, it’s perfect for holiday celebrations or any special occasion. Its elegant appearance and rich taste are sure to impress your guests.

A rectangular rolled cake lies on a white marbled board, showcasing three visible layers: a light brown sponge cake spiraled with a creamy white filling. The entire cake is coated with a thin layer of white cream and dusted with cocoa powder on top and sides. On the top center, five dark chocolate curls are neatly placed in a row. Around the board, scattered pieces of chocolate and cocoa powder add contrast. In the background, a white cup filled with coffee sits on the same white marbled surface, with blurred warm fairy lights creating a soft, cozy glow. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup plain flour
1 1/2 teaspoons instant espresso
2 large egg whites, at room temperature
5 tablespoons white sugar
3 large egg yolks, at room temperature
2 large whole eggs, at room temperature
3 tablespoons white sugar
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

Step 1: Preheat your oven to 400℉ (200℃). Line a jellyroll pan with parchment paper and lightly coat it with baking spray to prevent sticking. In a small bowl, sift together the flour and instant espresso powder and set aside.
Step 2: Using an electric mixer with a whisk attachment, beat the egg whites until foamy. Gradually add 5 tablespoons of sugar, beating until medium peaks form. Set aside. In another bowl, beat the egg yolks, whole eggs, and 3 tablespoons of sugar until the mixture reaches the ribbon stage, about 5-10 minutes.
Step 3: Gently fold the egg white meringue into the egg yolk mixture in three additions to keep the batter airy. Fold in the sifted flour mixture until just combined. Pour the batter evenly into the prepared pan, tap gently to level, and bake for 8-10 minutes until done.
Step 4: Remove the cake from the oven and dust the top with cocoa powder. Turn the cake out onto a fresh piece of parchment paper, peel off the original parchment, and roll the cake with the parchment from the short end. Let it cool for about 20 minutes, then unroll and allow it to cool completely.
Step 5: While the cake cools, prepare the filling by beating the heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur until soft peaks form. Gently fold in the mascarpone cheese. Spread half the filling evenly over the cooled cake, leaving a ¼ inch border.
Step 6: Roll the cake tightly from the same side as before. Use the remaining filling to frost the outside of the cake roll and dust with cocoa powder for decoration. Trim the ends just before serving for a neat presentation. Enjoy!

Tips & Variations

Use high-quality espresso powder for a stronger coffee flavor.
Substitute coffee-flavored liqueur with strong brewed espresso if you prefer a non-alcoholic version.
Chill the mascarpone before folding into the cream to maintain a smooth texture.
Dust the finished cake with finely grated dark chocolate for an extra touch of indulgence.

Storage

Store the cake covered in the refrigerator for up to 3 days to maintain freshness. To serve, bring it to room temperature for about 30 minutes. Avoid freezing, as it may affect the texture of the mascarpone filling.

How to Serve

A slice of rolled cake sits on a white plate with a light dusting of cocoa powder around it, resting on a white marbled surface. The cake has three main layers: a bottom golden-brown sponge base, a thick middle swirl of soft cream mixed with light brown cake, and a top layer of smooth white cream dusted with cocoa powder. On top, there are delicate spirals of dark chocolate curls arranged neatly. A silver fork is cutting into the creamy top layer and soft swirled center of the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cake in advance?

Yes, you can bake the sponge and prepare the filling a day ahead, then assemble just before serving to keep it fresh.

What can I use instead of mascarpone cheese?

A mix of cream cheese and heavy cream can be a substitute, though it will slightly change the flavor and texture.