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Gourmet Tiramisu Yule Log Cake Recipe

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4.7 from 147 reviews

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.

Ingredients

Scale

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

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