Why You’ll Love This Recipe
The Tiramisu Yule Log Cake takes the comforting, beloved flavors of tiramisu and transforms them into a beautiful holiday centerpiece. The soft, spongy cake is infused with the rich flavors of coffee and complemented by the creamy filling, all wrapped up in a gorgeous log shape. The chocolatey cocoa powder dusting adds a finishing touch to this showstopper dessert. Whether you’re celebrating Christmas or just want to enjoy an elegant dessert, this cake will satisfy every craving.
Ingredients
For the Cake:
- 1/3 cup plain flour
- 1 ½ teaspoons instant espresso powder
- 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)
For the Filling:
- 7/8 cup chilled heavy cream
- 3 tablespoons confectioners’ sugar
- ¾ teaspoon vanilla extract
- 2 tablespoons coffee-flavored liqueur
- ½ cup chilled mascarpone cheese
(Tip: You can make this recipe gluten-free by using almond flour or coconut flour instead of regular flour, but this will slightly alter the texture of the cake.)
Directions
Step 1: Prepare Baking Equipment and Dry Ingredients
- Preheat your oven to 400°F (200°C).
- Line a jellyroll pan with parchment paper and lightly coat it with baking spray to prevent sticking. Set aside.
- Sift together the flour and espresso powder in a small bowl to ensure there are no lumps. Set aside for later use.
Step 2: Whip Egg Whites and Yolks
- Using an electric mixer with a whisk attachment, beat the egg whites until they become foamy. Gradually add 5 tablespoons of sugar, continuing to beat until medium peaks form. Set the egg white mixture aside.
- In another bowl, beat the egg yolks, whole eggs, and 3 tablespoons of sugar together until they reach the ribbon stage. This should take around 5-10 minutes.
Step 3: Fold Ingredients and Bake
- Gently fold the egg white meringue into the egg yolk mixture in three separate additions, ensuring the batter stays airy.
- Next, fold in the sifted flour mixture until just combined.
- Pour the batter into the prepared pan, ensuring it reaches all edges and corners. Tap the pan gently to level the batter and eliminate any air bubbles.
- Bake in the preheated oven for 8-10 minutes, or until the cake is done and a toothpick inserted comes out clean.
Step 4: Roll and Cool the Cake
- As soon as the cake comes out of the oven, dust the top with cocoa powder.
- Carefully turn the cake out onto a fresh piece of parchment paper. Remove the pan and gently peel away the parchment from the baked cake.
- Starting from the short end, roll the cake and parchment together in a jelly-roll style, and allow it to cool for about 20 minutes. Once cooled, gently unroll the cake and let it finish cooling completely.
Step 5: Prepare the Filling and Fill the Cake
- While the cake is cooling, prepare the filling by combining the cream, powdered sugar, vanilla, and coffee liqueur in a bowl.
- Beat these ingredients with an electric mixer until they form soft peaks.
- Gently fold in the mascarpone cheese, ensuring the mixture is smooth and creamy.
- Once the cake has completely cooled, spread half of the filling evenly over the top, leaving a ¼-inch border on all sides.
Step 6: Assemble and Serve the Cake Roll
- Starting from the same side as before, carefully roll the cake tightly. Use the remaining filling to frost the outside of the cake roll.
- Dust the cake roll with cocoa powder for added flavor and a beautiful presentation.
- For a clean, polished look, trim the ends of the cake just before serving.
Servings and Timing
- Servings: 8-10
- Prep time: 30-40 minutes
- Cook time: 8-10 minutes
- Total time: 50-60 minutes
Variations
- Gluten-Free Option: Use almond or coconut flour as a substitute for regular flour. Reduce the flour by 25% and consider adding a binding agent like xanthan gum.
- Non-Dairy Option: Substitute the mascarpone cheese with coconut cream or cashew cream for a dairy-free version. The flavor will be slightly different but still delicious.
- Flavor Twists: If you love a more intense coffee flavor, try adding a shot of espresso or a bit of instant coffee to the batter for extra depth.
Storage/Reheating
- Storage: Store leftovers in the fridge, covered tightly in plastic wrap or in an airtight container. It will last for up to 3 days.
- Freezing: If you’d like to prepare this ahead of time, you can freeze the unrolled cake and filling separately for up to 1 month. Allow to thaw in the fridge and then assemble and frost.
FAQs
Can I make this cake ahead of time?
Yes! This cake can be made a day ahead of time. After assembling the cake, refrigerate it overnight to allow the flavors to develop further and to help the cake hold together.
Can I use a different filling for this Yule log cake?
Absolutely! You can use whipped cream, chocolate mousse, or a fruit-based filling like raspberry cream to change up the flavor profile.
How do I get the perfect swirl on the cake?
To achieve the best swirl effect, be gentle when rolling the cake and use a light hand when frosting it. The cake should remain slightly flexible when you roll it, ensuring a clean roll without cracking.
Can I make this without the coffee flavor?
Yes, you can replace the coffee liqueur and espresso with flavored syrups or extracts like hazelnut or vanilla if you prefer a non-coffee version.
Conclusion
The Gourmet Tiramisu Yule Log Cake is the perfect dessert to impress your guests this holiday season. With its rich coffee flavors, smooth mascarpone filling, and festive presentation, this cake is both a treat for the taste buds and a showstopper for any occasion. Whether you’re celebrating Christmas or simply want a luxurious dessert, this tiramisu-inspired cake will undoubtedly become a favorite in your holiday baking rotation.
Gourmet Tiramisu Yule Log Cake
The Gourmet Tiramisu Yule Log Cake combines rich coffee flavors, creamy mascarpone filling, and a beautiful rolled design, making it the perfect holiday dessert to impress your guests.
- Prep Time: 30-40 minutes
- Cook Time: 8-10 minutes
- Total Time: 50-60 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
1/3 cup plain flour
1 ½ teaspoons instant espresso powder
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
¾ teaspoon vanilla extract
2 tablespoons coffee-flavored liqueur
½ cup chilled mascarpone cheese
Instructions
- Preheat oven to 400°F (200°C). Line an 8×8-inch jellyroll pan with parchment paper and lightly coat with baking spray.
- Sift together flour and espresso powder. Set aside.
- Whisk egg whites and sugar until medium peaks form. In another bowl, beat egg yolks, whole eggs, and sugar until ribbon stage. Gently fold in egg whites, followed by the flour mixture. Pour batter into pan and bake for 8-10 minutes until a toothpick comes out clean.
- Dust the baked cake with cocoa powder, turn it out onto parchment, and roll it while warm. Let cool for 20 minutes and then unroll and cool completely.
- Prepare filling by whipping heavy cream, powdered sugar, vanilla, and coffee liqueur until soft peaks form. Fold in mascarpone cheese until smooth. Spread half of the filling over the cooled cake.
- Roll the cake up tightly, frost with remaining filling, and dust with cocoa powder. Trim the ends for a clean presentation.
Notes
Store leftovers in the fridge for up to 3 days.
Freeze unrolled cake and filling separately for up to 1 month, then thaw and assemble.
Use almond flour or coconut flour for a gluten-free option.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
