Name: Gourmet Tiramisu Yule Log Cake Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1/3 cup plain flour; 1 1/2 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; 3/4 teaspoon vanilla extract; 2 tablespoons coffee-flavored liqueur; 1/2 cup chilled mascarpone cheese

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Introduction

Discover the elegance of a Gourmet Tiramisu Yule Log Cake, a perfect festive treat combining light espresso sponge with creamy mascarpone filling. This delightful dessert is sure to impress both in taste and presentation during the holiday season.

A rolled cake is placed on a white marbled rectangular board, showing three visible layers spiraled inside: a light brown sponge cake, a creamy white filling, and then the sponge again. The outside is covered with white cream and dusted with brown cocoa powder on top and slightly around the board. On top of the roll, there are three dark chocolate curls shaped like roses, placed in a row down the center. Around the board, small square pieces of dark chocolate are scattered. In the blurry background, a white cup filled with coffee or tea sits on the white marbled surface, with soft yellow fairy lights creating a warm glow behind it. 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 espresso powder in a small bowl and 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. Set aside. In another bowl, beat egg yolks, whole eggs, and 3 tablespoons sugar until they reach the ribbon stage, about 5-10 minutes.
Step 3: Gently fold the egg whites into the yolk mixture in three additions to keep the batter airy. Fold in the sifted flour mixture until just combined. Pour the batter into the prepared pan, spread evenly, and tap to remove air bubbles. Bake for 8-10 minutes until done.
Step 4: Immediately dust the baked cake with cocoa powder. Turn it out onto fresh parchment paper, peel off the original parchment, then roll the cake and parchment together from the short end. Let it cool for 20 minutes, then unroll and cool completely.
Step 5: Prepare the filling by beating the chilled heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur until soft peaks form. Gently fold in the mascarpone cheese. Once the cake is cool, spread half of the filling evenly over the surface, leaving a ¼ inch border.
Step 6: Roll the cake tightly again from the same side. Your tiramisu yule log is now ready to serve or decorate further as desired.

Tips & Variations

Use a high-quality instant espresso powder for the best coffee flavor.
Chill the heavy cream and mascarpone before whipping to ensure a smooth, stable filling.
For a non-alcoholic version, substitute the coffee liqueur with strong brewed espresso or coffee extract.
Dust the finished log with additional cocoa powder or powdered sugar, and decorate with chocolate shavings or berries for a festive touch.

Storage

Store the assembled yule log in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3 days. For best texture and flavor, consume within this timeframe. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A slice of rolled cake sits on a white plate with a thin layer of cocoa powder sprinkled around its base. The bottom layer is a light brown sponge cake, topped with a thick layer of white creamy filling spiraled inside the rolled shape. On top, there is a smooth white frosting dusted lightly with cocoa powder, and two delicate dark chocolate curls rest near the center. A silver fork is gently pulling into the creamy top layer on the right side. The background has soft, blurred lights on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake base ahead of time?

Yes, the sponge cake can be baked a day in advance and stored wrapped in parchment and foil at room temperature or refrigerated. Make sure it is fully cooled before wrapping.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm but not hot helps prevent cracking. Use the parchment paper to assist rolling and unroll gently once cooled before adding filling.