Gourmet Tiramisu Yule Log Cake Recipe
This Gourmet Tiramisu Yule Log Cake combines the classic flavors of tiramisu with a festive yule log presentation. Featuring a light espresso-infused sponge cake rolled with a luscious mascarpone and coffee-flavored cream filling, this elegant dessert is perfect for holiday celebrations or any special occasion. Finished with a dusting of cocoa powder and a smooth mascarpone frosting, it delivers an irresistible balance of creamy, coffee, and cocoa notes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Dry Ingredients
- 1/3 cup plain flour
- 1 1/2 teaspoons instant espresso powder
Sponge Cake
- 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
Filling
- 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
- Prepare Baking Equipment and Dry Ingredients: Preheat your oven to 400℉ (200℃). Line a jellyroll pan with parchment paper and lightly coat it with baking spray to prevent sticking. Sift together the flour and instant espresso powder to eliminate lumps and set aside for later use.
- Whip Egg Whites and Yolks: Using an electric mixer with a whisk attachment, beat the egg whites until foamy. Gradually add 5 tablespoons of sugar and continue beating until medium peaks form. In a separate bowl, beat the egg yolks, whole eggs, and 3 tablespoons sugar until the mixture reaches the ribbon stage, which takes about 5-10 minutes.
- Fold Ingredients and Bake: Gently fold the whipped egg whites into the egg yolk mixture in three additions to maintain airiness. Then fold in the sifted flour and espresso powder until just combined. Pour the batter evenly into the prepared pan, tap gently to settle it, and bake in the preheated oven for 8-10 minutes until done.
- Roll and Cool the Cake: Immediately after baking, dust the top with cocoa powder. Turn the cake out onto a clean piece of parchment paper, peel off the original parchment, and roll the cake and parchment together from the short end. Let it cool rolled for about 20 minutes, then gently unroll and allow it to cool completely.
- Prepare Filling and Fill the Cake: While the cake cools, whip the chilled heavy cream with confectioners’ sugar, vanilla extract, and coffee liqueur to soft peaks. Fold in the mascarpone cheese gently. Once the cake is fully cooled, spread half the filling evenly over the surface, leaving a quarter-inch border around the edges.
- Assemble and Serve the Cake Roll: Carefully roll the cake tightly again starting from the same side. Use the remaining filling to frost the outside of the rolled cake. Dust the exterior with cocoa powder for a finishing touch, trim the ends just before serving, and enjoy your elegant tiramisu yule log cake.
Notes
- Use room temperature eggs to achieve better volume when whipping.
- Chilling the cream and mascarpone beforehand helps in achieving a stable filling.
- If coffee-flavored liqueur is not available, espresso or strong coffee can be used as a substitute.
- Store leftovers refrigerated and consume within 2-3 days for optimal freshness.
- For a richer flavor, dust the finished cake with extra cocoa powder just before serving.
Keywords: Tiramisu, Yule Log, Cake Roll, Coffee Dessert, Mascarpone, Holiday Dessert, Italian Cake
