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Gourmet Tiramisu Yule Log Cake Recipe

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4.9 from 122 reviews

This Gourmet Tiramisu Yule Log Cake is a sophisticated twist on the traditional Italian tiramisu, transformed into a festive yule log. Featuring a light, espresso-infused sponge cake rolled with a luscious mascarpone cream filling flavored with coffee liqueur, this cake combines delicate textures and rich flavors. Perfect for holiday celebrations or special occasions, this elegant dessert is dusted with cocoa powder and beautifully presented as a rolled cake.

Ingredients

Scale

Dry Ingredients

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

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

  • 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°F (200°C). Line a jellyroll pan with parchment paper and lightly spray it with baking spray to prevent sticking. Sift together the flour and instant espresso powder in a small bowl, ensuring no lumps remain. Set aside both the pan and the dry mixture.
  2. Whip Egg Whites and Yolks: Using an electric mixer with a whisk attachment, beat the egg whites until they become foamy. Gradually add 5 tablespoons of sugar while continuing to beat until medium peaks form. Set aside. In a separate bowl, beat the egg yolks, whole eggs, and 3 tablespoons of sugar together until the mixture reaches the ribbon stage, which typically takes 5-10 minutes.
  3. Fold Ingredients and Bake: Gently fold the whipped egg white meringue into the egg yolk mixture in three additions to maintain the batter’s airiness. Then fold in the sifted flour and espresso mixture just until combined. Pour the batter evenly into the prepared pan, tap gently to level, and eliminate air bubbles. Bake in the preheated oven for 8-10 minutes until the cake is set.
  4. Roll and Cool the Cake: Immediately upon removal from the oven, dust the cake’s surface with cocoa powder. Turn the cake out onto a fresh sheet of parchment paper, remove the original parchment, and carefully peel it away from the cake. Starting from the short end, roll the cake and parchment together jelly-roll style and let it cool for about 20 minutes. Once cooled, gently unroll the cake and allow it to cool completely.
  5. Prepare Filling and Fill the Cake: While the cake cools, combine the chilled heavy cream, confectioners’ sugar, vanilla extract, and coffee-flavored liqueur in a bowl. Beat with an electric mixer until soft peaks form. Gently fold in the mascarpone cheese until smooth. Spread half of this filling evenly over the cooled cake, leaving a 1/4 inch border on all edges.
  6. Assemble and Serve the Cake Roll: Roll the cake tightly from the same side as before. Use the remaining filling to frost the exterior of the cake roll evenly. Dust the entire cake with cocoa powder for added flavor and presentation. For a polished look, trim the ends just before serving. Enjoy your exquisitely crafted tiramisu yule log cake!

Notes

  • Make sure all eggs are at room temperature for better volume and texture when whipping.
  • Folding gently is crucial to keep the batter light and airy, preventing the cake from becoming dense.
  • You can substitute coffee-flavored liqueur with strong brewed coffee for a non-alcoholic option.
  • The cake should be cooled completely before adding the filling to prevent melting or sogginess.
  • Trimming the ends just before serving ensures a clean, elegant presentation.
  • Use a sharp serrated knife for slicing to avoid crushing the cake layers.

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

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