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Gourmet Tiramisu Yule Log Cake Recipe

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★★★★★

4.6 from 90 reviews

This Gourmet Tiramisu Yule Log Cake is a sophisticated fusion of traditional Italian tiramisu flavors presented in a festive rolled cake form. Featuring a delicate espresso-flavored sponge layered with rich mascarpone cream infused with coffee liqueur, this dessert is dusted with cocoa powder for an elegant finish. Perfect for holiday celebrations, it combines lightness, creaminess, and the bold aroma of coffee in a visually stunning 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 (such as Medaglia D’Oro)
  • 5 tbsp sugar
  • 3 tbsp sugar

For the Filling:

  • 7/8 cup heavy cream, cold (for best whipping)
  • 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 the Sponge Batter: In a bowl, whisk together the plain flour and instant espresso powder. In a separate large bowl, beat the egg yolks and whole eggs with 5 tablespoons of sugar until the mixture is light and fluffy. Gradually fold in the dry ingredients carefully to avoid deflating the mixture.
  2. Whip Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Slowly add the remaining 3 tablespoons of sugar and continue beating until stiff peaks form. Gently fold the egg whites into the yolk and flour mixture, maintaining as much volume as possible for a light sponge texture.
  3. Bake the Sponge: Preheat your oven to 350°F (175°C). Line a baking sheet or jelly roll pan with parchment paper and evenly spread the batter. Bake for approximately 10-12 minutes, or until the sponge is springy to touch and a skewer comes out clean. Let it cool slightly before turning out onto a clean kitchen towel dusted with cocoa powder.
  4. Prepare the Mascarpone Filling: In a chilled bowl, whip the heavy cream with confectioners’ sugar and vanilla extract until soft peaks form. In another bowl, soften the mascarpone cheese by stirring gently, then fold it into the whipped cream. Beat in the coffee liqueur until the mixture is smooth and creamy.
  5. Roll the Cake: While the sponge is still slightly warm, carefully lift one edge and begin rolling it up with the help of the kitchen towel, creating a tight spiral. Unroll gently and spread the mascarpone filling evenly across the surface. Re-roll the cake firmly without the towel to enclose the filling, sealing the edges.
  6. Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and the filling to set. Before serving, dust the surface generously with cocoa powder for the classic tiramisu look. Slice and serve chilled.

Notes

  • Use room temperature eggs for better mixing and volume when whipping.
  • Cold heavy cream whips better, so chill it in the fridge before use.
  • Espresso powder can be substituted with finely ground instant coffee if unavailable.
  • For a non-alcoholic version, omit coffee liqueur and replace it with strong brewed coffee or coffee extract.
  • Wrap the cake tightly in plastic wrap to prevent drying out during chilling.
  • Consume within 2 days for best freshness.

Keywords: Tiramisu Yule Log, Italian dessert, espresso cake, mascarpone cream, holiday cake, coffee flavored dessert

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