Name: Gourmet Tiramisu Yule Log Cake Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1/3 cup plain flour; 1 1/2 teaspoons instant espresso powder; Cocoa powder for dusting; 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); 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

Jump to Recipe

Introduction

This Gourmet Tiramisu Yule Log Cake combines the classic flavors of tiramisu with a festive twist. Light espresso sponge, creamy mascarpone filling, and a dusting of cocoa powder make it an impressive dessert for holiday gatherings or special occasions.

A rectangular cream roll cake with three visible layers starts with a light brown sponge cake rolled with a creamy white filling that spirals inside. The outside is covered in a smooth, thick layer of white cream, dusted evenly with light brown cocoa powder. On top, there are several dark brown chocolate curls arranged in a row, creating a decorative pattern. The cake rests on a white marbled surface with a slight dusting of cocoa powder around it. In the soft-focus background, a white cup of coffee and some blurred lights add a cozy atmosphere. 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. Sift together the flour and espresso powder in a small bowl 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 sugar until the mixture reaches the ribbon stage, about 5-10 minutes.
Step 3: Gently fold the egg white meringue into the yolk mixture in three additions to keep the batter airy. Fold in the sifted flour mixture until just combined. Pour batter into the prepared pan, spreading evenly and tapping to remove air bubbles. Bake for 8-10 minutes until done.
Step 4: Immediately dust the baked cake with cocoa powder. Turn it out onto a fresh parchment sheet, remove the original paper, and roll the cake with the parchment from the short end. Let cool for 20 minutes. Then unroll and cool completely.
Step 5: While the cake cools, prepare the filling by beating heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur until soft peaks form. Fold in the mascarpone gently. Spread half the filling over the cooled cake, leaving a ¼ inch border.
Step 6: Roll the cake tightly again starting from the same side. Use the remaining filling to frost the outside of the roll. Dust with cocoa powder and trim the ends just before serving. Enjoy your elegant tiramisu yule log!

Tips & Variations

Ensure eggs are at room temperature for better volume when whipping.
For a non-alcoholic version, substitute coffee liqueur with strong brewed coffee or coffee extract.
Add a sprinkle of finely chopped dark chocolate inside the filling for extra texture.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent it from absorbing other odors. Before serving, you can let it sit at room temperature for 15-20 minutes to soften slightly. Avoid freezing as mascarpone filling may change texture.

How to Serve

The image shows a Swiss roll cake with three visible layers: a light brown sponge cake rolled with a creamy white filling, all covered by a thick layer of white frosting. The top is dusted with cocoa powder and decorated with tight, dark brown chocolate curls arranged in a row along the center. The cake is placed on a white rectangular board dusted with cocoa powder, against a white marbled texture surface in the background. A white cup of coffee and blurred warm lights add a cozy atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake sponge ahead of time?

Yes, you can bake the sponge a day ahead. Wrap it tightly in plastic wrap to keep it moist and refrigerate. Allow it to come to room temperature before unrolling and filling.

What if I don’t have coffee liqueur?

You can substitute coffee liqueur with strong brewed coffee or espresso. For a non-alcoholic version, this works perfectly and maintains the coffee flavor.