Gourmet Tiramisu Yule Log Cake Recipe
This Gourmet Tiramisu Yule Log Cake is a sophisticated twist on the classic holiday dessert, combining the rich, creamy flavors of tiramisu with the festive presentation of a yule log. Featuring a light espresso-flavored sponge cake rolled with luscious mascarpone cream infused with coffee liqueur, this recipe delivers an impressive yet approachable dessert perfect for celebrations.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1/3 cup plain flour
- 1 1/2 teaspoons instant espresso powder
- Cocoa powder for dusting
Egg Mixture
- 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)
Filling
- 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
- Prepare Baking Equipment and Dry Ingredients: Preheat your oven to 400℉ (200℃). Line a jellyroll pan with parchment paper and lightly spray it with baking spray to prevent sticking. Sift together the flour and espresso powder in a small bowl to remove lumps and set aside.
- 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 while continuing to beat until medium peaks form. In a separate bowl, beat the egg yolks, whole eggs, and remaining 3 tablespoons sugar together until they reach the ribbon stage, about 5-10 minutes.
- Fold Ingredients and Bake: Gently fold the whipped egg whites into the egg yolk mixture in three additions to maintain airiness. Carefully 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 the cake is set.
- Roll and Cool the Cake: Immediately dust the cake surface with cocoa powder. Invert the cake onto a fresh piece of parchment paper, remove the baking parchment, and carefully roll the cake and parchment together starting from the short end. Let it cool for 20 minutes in this rolled shape. Then unroll gently and cool completely.
- Prepare Filling and Fill the Cake: Beat the chilled heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur with an electric mixer until soft peaks form. Fold in the mascarpone cheese gently. Spread half of this filling evenly over the cooled cake, leaving a 1/4-inch border.
- 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 cake roll. Finish by dusting cocoa powder all over the outside for an elegant presentation.
Notes
- Ensure eggs are at room temperature for better volume when whipping.
- Be gentle when folding to keep the batter airy and light.
- Use cold heavy cream and mascarpone to achieve the best cream texture.
- The coffee-flavored liqueur can be substituted with strong brewed espresso for a non-alcoholic version.
- Chill the cake after assembling if time permits for easier slicing.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: Tiramisu, Yule Log, Christmas Cake, Espresso Cake, Mascarpone, Holiday Dessert, Rolled Cake
