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Gourmet Tiramisu Yule Log Cake Recipe

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4.8 from 86 reviews

This Gourmet Tiramisu Yule Log Cake combines the classic Italian tiramisu flavors with a festive yule log presentation. A light espresso-flavored sponge cake is rolled and filled with a luscious mascarpone cream infused with coffee liqueur, then dusted with cocoa powder for an elegant finish. Perfect for holiday celebrations or any special occasion, this dessert is both visually striking and decadently delicious.

Ingredients

For the Cake:

  • 1/3 cup plain flour
  • 3 large egg yolks
  • 2 large eggs
  • 2 large egg whites
  • 1 1/2 tsp instant espresso powder (e.g., Medaglia D’Oro)
  • 5 tbsp sugar
  • 3 tbsp sugar

For the Filling:

  • 7/8 cup heavy cream (cold, for best whipping)
  • 3 tbsp confectioners’ sugar
  • 3/4 tsp pure vanilla extract
  • 1/2 cup mascarpone cheese (room temperature)
  • 2 tbsp coffee liqueur

For Dusting:

  • Cocoa powder

Instructions

  1. 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 flour and espresso powder in a small bowl to remove lumps 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 sugar, continuing to beat until medium peaks form. In a separate bowl, beat together egg yolks, whole eggs, and 3 tablespoons of sugar until the mixture reaches the ribbon stage, which usually takes 5-10 minutes.
  3. Fold Ingredients and Bake: Gently fold the egg white meringue into the egg yolk mixture in three additions to maintain airiness. Then fold in the sifted flour and espresso powder mixture until just combined. Pour the batter evenly into the prepared pan, tapping gently to level and remove air bubbles. Bake at 400℉ (200℃) for 8-10 minutes until the cake is cooked through.
  4. Roll and Cool the Cake: Immediately after baking, dust the cake surface with cocoa powder. Carefully invert the cake onto a fresh sheet of parchment paper, peel off the original parchment, and roll the cake along with the paper starting from the short end, forming a jelly roll. Let it cool rolled for about 20 minutes, then gently unroll and allow to cool completely.
  5. Prepare Filling and Fill the Cake: While the cake cools, whip the heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur with an electric mixer until soft peaks form. Fold in the mascarpone cheese gently until smooth. Spread half of this filling evenly over the fully cooled cake, leaving a ¼ inch border on all sides.
  6. Assemble and Serve the Cake Roll: Roll the cake tightly again from the same side. Use the remaining filling to frost the outside of the cake roll. Dust generously with cocoa powder for flavor and decoration. For a neat presentation, trim the ends of the cake roll just before serving.

Notes

  • Use room temperature eggs for better volume when whipping.
  • Make sure to cool the cake completely before spreading the filling to prevent melting.
  • The coffee liqueur can be omitted for a non-alcoholic version or replaced with strong brewed coffee for flavor.
  • Dust cocoa powder just before serving for a fresh appearance.
  • Ensure heavy cream is very cold before whipping to achieve soft peaks efficiently.

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