Print

Gourmet Tiramisu Yule Log Cake Recipe

Print Recipe

★★★★★

4.4 from 61 reviews

This Gourmet Tiramisu Yule Log Cake features a delicate espresso-flavored sponge cake rolled with a luscious mascarpone and coffee liqueur cream filling. Dustings of cocoa powder enhance both flavor and presentation, making it an irresistible dessert perfect for festive occasions.

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, 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 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 the plain flour and instant espresso powder together in a small bowl to remove lumps, then 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 while continuing to beat until medium peaks form. In a separate bowl, beat the egg yolks, whole eggs, and remaining 3 tablespoons sugar until the mixture reaches the ribbon stage, approximately 5-10 minutes.
  3. Fold Ingredients and Bake: Gently fold the egg white meringue into the egg yolk mixture in three additions to maintain airiness. Then fold in the sifted flour and espresso mixture until just combined. Pour the batter into the prepared pan, spreading evenly. Tap the pan to remove air bubbles. Bake for 8-10 minutes until the cake is set and lightly golden.
  4. Roll and Cool the Cake: Immediately dust the baked cake with cocoa powder. Turn it out onto fresh parchment paper, carefully peel off the original parchment, then roll the cake and parchment from the short end jelly-roll style. Let it cool rolled for about 20 minutes, then gently unroll and allow to cool completely.
  5. Prepare Filling and Fill the Cake: While cooling, beat heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur until soft peaks form. Gently fold in mascarpone cheese until smooth. When the cake is fully cooled, spread half the filling evenly over the surface, leaving a ¼ inch border all around.
  6. Assemble and Serve the Cake Roll: Roll the cake tightly again from the same end. Use the remaining filling to frost the outside of the cake roll. Dust the finished roll with cocoa powder for decoration. Trim the ends just before serving for a neat presentation. Enjoy your elegant tiramisu yule log!

Notes

  • Use cold heavy cream for best whipping results.
  • Room temperature mascarpone ensures smooth filling without lumps.
  • Dusting with cocoa powder adds a classic tiramisu flavor and attractive finish.
  • Handle the cake gently during rolling to prevent cracks.
  • Make sure the cake is completely cooled before spreading filling to avoid melting.
  • Freshly brewed espresso powder can be substituted if instant espresso is unavailable.

Keywords: Tiramisu, Yule Log, Cake Roll, Coffee Dessert, Mascarpone, Holiday Dessert

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