Gourmet Tiramisu Yule Log Cake Recipe

Introduction

This Gourmet Tiramisu Yule Log Cake combines the classic flavors of tiramisu with the festive charm of a yule log. Light espresso-flavored sponge cake is filled with a smooth mascarpone cream and finished with a dusting of cocoa powder, perfect for holiday gatherings or special occasions.

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)
  • 3 tbsp confectioners’ sugar
  • 3/4 tsp vanilla extract (pure)
  • 1/2 cup mascarpone cheese (room temperature)
  • 2 tbsp coffee liqueur
• For dusting:
  • Cocoa powder

Instructions

1. Step 1: Preheat your oven to 400℉ (200℃). Line a jellyroll pan with parchment paper and lightly spray with baking spray. Sift together the plain flour and espresso powder in a small bowl to break up lumps and set aside.
2. Step 2: 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. Set aside. In another bowl, beat the egg yolks, whole eggs, and remaining 3 tablespoons of sugar until the mixture reaches the ribbon stage (about 5-10 minutes).
3. Step 3: Gently fold the egg white mixture into the yolk mixture in three additions, preserving the airiness. Then fold in the sifted flour and espresso powder until just combined. Pour the batter evenly into the prepared pan, tapping gently to even out and remove air bubbles. Bake for 8-10 minutes until done.
4. Step 4: Immediately dust the baked cake with cocoa powder. Turn the cake out onto a fresh sheet of parchment paper, remove the pan and carefully peel away the original parchment. Roll the cake and parchment together from the short end in a jelly roll style. Let it cool rolled for about 20 minutes, then unroll gently and allow to cool completely.
5. Step 5: While cake cools, prepare the filling by beating cold heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur until soft peaks form. Fold in the mascarpone cheese gently. Spread half the filling evenly over the cooled cake, keeping a ¼ inch border all around.
6. Step 6: Starting from the same short end, roll the cake tightly once more. Use the remaining filling to frost the outside of the cake roll. Dust with cocoa powder for decoration. Trim the ends before serving for a neat presentation.

Tips & Variations

• For best results, ensure the mascarpone is at room temperature to blend smoothly without lumps.
• You can substitute coffee liqueur with strong brewed espresso or omit it for a non-alcoholic version.
• Chill the cake for an hour before serving to help it set and make slicing easier.

Storage

Store the tiramisu yule log covered in the refrigerator for up to 3 days. To reheat slightly, let it sit at room temperature for 15-20 minutes. Avoid freezing, as the cream filling may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake a day ahead?

Yes, you can bake and roll the cake one day ahead and prepare the filling separately. Assemble the cake on the day you plan to serve it to keep it fresh.

What can I use instead of instant espresso powder?

If you don’t have instant espresso powder, finely ground dark roast coffee can be used, but reduce the quantity and expect a slightly different texture. Alternatively, strong brewed espresso concentrated down can enhance flavor in the filling instead.

Gourmet Tiramisu Yule Log Cake Recipe

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This Gourmet Tiramisu Yule Log Cake is a delightful twist on the classic Italian dessert, featuring a light espresso-infused sponge cake rolled with a rich mascarpone and coffee liqueur filling. Perfect for festive occasions, this elegant dessert combines delicate whipped egg whites, a creamy filling, and a dusting of cocoa powder to create a moist, fluffy, and flavorful cake roll that captures the essence of traditional tiramisu in a visually stunning yule log presentation.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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
• 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 the flour and instant 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 the egg yolks, whole eggs, and remaining 3 tablespoons of sugar until the mixture reaches the ribbon stage, about 5-10 minutes.
3. Fold Ingredients and Bake: Gently fold the whipped egg whites into the egg yolk mixture in three additions to preserve airiness. Fold in the sifted flour and espresso powder mixture until just combined. Pour the batter into the prepared pan, spreading evenly and tapping the pan gently to remove air bubbles. Bake for 8-10 minutes until the cake is cooked through.
4. Roll and Cool the Cake: Immediately dust the baked cake with cocoa powder. Turn it out onto fresh parchment paper, remove the original parchment, and roll the cake with the parchment starting from the short end, allowing it to cool for 20 minutes. Once cool, gently unroll and let it cool completely.
5. Prepare Filling and Fill the Cake: While the cake cools, combine cold heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur in a mixing bowl. Beat until soft peaks form, then gently fold in the room temperature mascarpone cheese. Spread half the filling evenly over the cooled cake, leaving a ¼ inch border.
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 roll. Dust the entire cake with cocoa powder for a finishing touch. Trim the ends just before serving for a clean presentation. Enjoy your elegant tiramisu yule log cake!

Notes

• Use cold heavy cream for best whipping results.
• Room temperature mascarpone ensures a smooth filling with no lumps.
• Be gentle when folding to keep the batter light and airy.
• The espresso powder enhances the tiramisu flavor but can be adjusted to taste.
• Chill cake if you prefer a firmer texture before slicing and serving.
• Trim the ends right before serving to showcase clean slices.

Keywords: Tiramisu, Yule Log, Cake Roll, Espresso Cake, Mascarpone Filling, Holiday Dessert, Italian Dessert