Name: Gourmet Tiramisu Yule Log Cake Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1/3 cup plain flour; 1 1/2 teaspoons instant espresso powder; Cocoa powder for dusting; 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 egg yolks and whole eggs); 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

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Introduction

This Gourmet Tiramisu Yule Log Cake is a delightful twist on the classic Italian dessert, perfect for festive occasions. Light and airy sponge cake pairs beautifully with a coffee-flavored mascarpone filling, creating a rich yet elegant treat.

A rectangular rolled cake sits on a white marbled rectangular board, showing a swirl of light brown sponge cake and white cream inside, with an outer layer of white cream dusted lightly with cocoa powder. On top, there are four dark brown chocolate curls aligned in a row, adding texture. Around the board, scattered small chocolate squares and cocoa powder add detail. In the background on the white marbled surface, there is a white cup filled with coffee and soft golden lights out of focus, creating a warm, cozy mood. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup plain flour
1 1/2 teaspoons instant espresso
2 large egg whites, at room temperature
5 tablespoons white sugar
3 large egg yolks, at room temperature
2 large whole eggs, at room temperature
3 tablespoons white sugar
Cocoa powder for dusting
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

Step 1: 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, then set aside.
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. In a separate bowl, beat the egg yolks, whole eggs, and 3 tablespoons of sugar together until they reach the ribbon stage, about 5-10 minutes.
Step 3: Gently fold the egg white meringue into the egg yolk mixture in three additions to retain airiness. Then fold in the sifted flour and espresso mixture until just combined. Pour the batter into the prepared pan, spreading evenly and tapping to remove air bubbles. Bake for 8-10 minutes, until done.
Step 4: Immediately dust the baked cake with cocoa powder. Turn the cake out onto a fresh piece of parchment paper, remove the pan and peel away the original parchment. Roll the cake and parchment together starting from the short end, and let it cool for 20 minutes. Unroll and allow it to cool completely.
Step 5: To make the filling, beat the heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur until soft peaks form. Gently fold in the mascarpone cheese. Spread half the filling evenly over the cooled cake, leaving a ¼ inch border.
Step 6: Roll the cake tightly once more from the same side. Use the remaining filling to frost the outside of the cake roll. Finish by dusting with cocoa powder before serving.

Tips & Variations

Use room temperature eggs for better volume when whipping.
Substitute coffee liqueur with strong brewed espresso for a non-alcoholic option.
Chill the cake roll before slicing to help it keep its shape.
Add a sprinkle of finely chopped dark chocolate inside the filling for extra texture.

Storage

Store the tiramisu yule log cake covered in the refrigerator for up to 3 days. For best results, slice just before serving. Reheat is not recommended as it may affect the texture of the cream filling and sponge.

How to Serve

A slice of a rolled cake is on a white plate with cocoa powder sprinkled around it. The cake has three main layers: the bottom layer is golden and slightly crumbly, the middle layer is a light cream with a spiral of brown cocoa or chocolate within the soft cake, and the top layer is thick white cream dusted evenly with cocoa powder. On top, there are three delicate dark chocolate curls. A silver fork is gently cutting into the side of the cake, held by a woman's hand. The plate sits on a white marbled surface with soft, blurred lights in the background. photo taken with an iphone --ar 4:5 --v 7

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, assembling and frosting the roll before refrigerating. This allows the flavors to meld beautifully.

What can I use instead of mascarpone cheese?

If mascarpone isn’t available, a mixture of cream cheese and heavy cream can work, but the flavor will be slightly different and less rich.