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 traditional Yule log. Light, airy sponge cake layered with creamy mascarpone filling and dusted with cocoa powder makes this dessert a perfect centerpiece for holiday celebrations.

Ingredients

• 1/3 cup plain flour
• 3 large egg yolks
• 2 large eggs
• 2 large egg whites
• 1 1/2 tsp instant espresso powder
• 5 tbsp sugar
• 3 tbsp sugar
• 7/8 cup heavy cream (cold)
• 3 tbsp confectioners’ sugar
• 3/4 tsp vanilla extract
• 1/2 cup mascarpone cheese (room temperature)
• 2 tbsp coffee liqueur
• Cocoa powder (for dusting)

Instructions

1. 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.
2. 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.
3. Step 3: In a separate bowl, beat the egg yolks, whole eggs, and 3 tablespoons of sugar together until the mixture reaches the ribbon stage, about 5-10 minutes.
4. Step 4: Gently fold the egg white mixture into the yolk mixture in three additions to keep it airy. Then fold in the sifted flour and espresso mixture until just combined.
5. Step 5: Pour the batter evenly into the prepared pan. Tap the pan gently to level the batter and remove air bubbles. Bake for 8-10 minutes until the cake is done.
6. Step 6: As soon as the cake is out of the oven, dust it with cocoa powder. Turn it out onto fresh parchment paper, peel off the original parchment, and roll the cake with the paper starting at the short end. Let cool for 20 minutes, then unroll and let cool completely.
7. Step 7: While the cake cools, prepare the filling by beating cold heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur until soft peaks form. Gently fold in mascarpone until smooth.
8. Step 8: Spread half of the filling evenly over the cooled cake, leaving a ¼ inch border. Roll the cake tightly again from the same side.
9. Step 9: Use the remaining filling to frost the outside of the roll. Dust the finished cake with cocoa powder. Trim the ends just before serving for a clean presentation.

Tips & Variations

• For a gluten-free version, substitute the plain flour with almond or coconut flour, reducing the amount by 25% and adding a binding agent like xanthan gum.
• Instant espresso powder can be replaced with strongly brewed coffee or chicory root powder if avoiding caffeine.
• If mascarpone is unavailable, mix cream cheese and heavy cream in a 3:1 ratio and whip until smooth as a substitute.
• For a non-dairy option, try coconut cream combined with cashew cream, though it may slightly alter the flavor.
• Make sure to keep the heavy cream cold for best whipping results and a stable filling.

Storage

Store the Yule log cake covered in the refrigerator for up to 3 days to maintain freshness. For best texture, let it come to room temperature for about 20 minutes before serving. You can also freeze the cake wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and filling a day ahead. Assemble it on the same day or the night before serving and keep it refrigerated to let the flavors meld.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and pliable helps prevent cracks. Use the parchment paper to assist in rolling gently without stretching the cake.

Gourmet Tiramisu Yule Log Cake Recipe

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★★★★★

4.6 from 148 reviews

This Gourmet Tiramisu Yule Log Cake combines the classic Italian coffee-flavored dessert with an elegant rolled cake presentation. Featuring a light espresso-infused sponge cake and a luscious mascarpone cream filling spiked with coffee liqueur, this yule log is dusted with cocoa powder for a perfect festive finish. The recipe offers alternatives for gluten-free and non-dairy versions, making it adaptable for diverse dietary needs while maintaining rich flavors and a creamy texture.

• Author: Dana
• Prep Time: 30-40 minutes
• Cook Time: 8-10 minutes
• Total Time: 50-60 minutes
• Yield: 8–10 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
• 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. Prepare Baking Equipment and Dry Ingredients: Preheat the oven to 400℉ (200℃). Line a jellyroll pan with parchment paper and lightly spray with baking spray to prevent sticking. Sift together plain 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, beating continuously until medium peaks form. In a separate bowl, beat the egg yolks, whole eggs, and 3 tablespoons of sugar together until reaching the ribbon stage, about 5-10 minutes.
3. Fold Ingredients and Bake: Gently fold the egg white meringue into the egg yolk mixture in three additions to keep the batter airy. Fold in the sifted flour and espresso powder mixture until just combined. Pour the batter into the prepared pan, spreading evenly to the edges and tapping the pan to remove air bubbles. Bake for 8-10 minutes until done.
4. Roll and Cool the Cake: Immediately dust the baked cake with cocoa powder. Turn it out onto a fresh piece of parchment paper and carefully peel the original parchment. Roll the cake and parchment starting from the short end to form a jelly roll. Let it cool rolled for 20 minutes, then unroll carefully and let it cool completely.
5. Prepare Filling and Fill the Cake: While the cake cools, whip the heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur until soft peaks form. Fold in room temperature mascarpone cheese gently until smooth. Once cooled, spread half the filling evenly over the cake, leaving a ¼ inch border on all sides.
6. Assemble and Serve the Cake Roll: Roll the cake tightly again, starting from the same side. Use the remaining filling to frost the outside of the rolled cake. Dust with cocoa powder for garnish. Trim the ends just before serving for a neat presentation. Enjoy your elegant tiramisu yule log cake!

Notes

• For gluten-free: substitute plain flour with almond or coconut flour, reducing quantity by 25% and adding a binding agent like xanthan gum.
• Substitute instant espresso powder with brewed strong coffee or chicory root powder for a caffeine-free option.
• For a non-dairy mascarpone substitute, use a blend of coconut cream and cashew cream, noting flavor changes.
• Keep the heavy cream cold for best whipping results.
• Work gently when folding batters to maintain maximum airiness and light texture.
• Trim ends before serving for a professional look and to remove any uneven edges.

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