Gourmet Tiramisu Yule Log Cake Recipe
This Gourmet Tiramisu Yule Log Cake is a festive twist on the classic Italian dessert, combining light espresso-infused sponge cake with a rich mascarpone cream filling. Rolled into a traditional yule log shape and dusted with cocoa powder, this cake offers a balanced blend of coffee flavors, creamy texture, and elegant presentation perfect for holiday celebrations or special occasions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Sponge Cake
- 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
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 coat it with baking spray to prevent sticking. Sift together the flour and instant espresso powder in a small bowl to remove any lumps, then set aside for later use.
- Whip Egg Whites and Yolks: Using an electric mixer fitted with a whisk attachment, beat the egg whites until foamy. Gradually add 5 tablespoons of white sugar, continuing to beat until medium peaks form. In a separate bowl, beat the egg yolks, whole eggs, and 3 tablespoons of sugar together until reaching the ribbon stage, which usually takes 5-10 minutes.
- Fold Ingredients and Bake: Gently fold the egg white meringue into the egg yolk mixture in three additions to keep the batter airy. Then fold in the sifted flour and espresso powder mixture until just combined. Pour the batter into the prepared pan, spread evenly, and tap to remove air bubbles. Bake in the preheated oven for 8-10 minutes, or until done.
- Roll and Cool the Cake: Immediately after baking, dust the top of the cake with cocoa powder. Carefully invert the cake onto a fresh piece of parchment paper, peel away the original parchment, and roll the cake and parchment together from the short end to form a jelly roll. Let it cool for about 20 minutes. Once cooled, gently unroll and finish cooling completely.
- Prepare Filling and Fill the Cake: While the cake cools, whip the chilled heavy cream with confectioners’ sugar, vanilla extract, and coffee-flavored liqueur until soft peaks form. Fold in the chilled mascarpone cheese gently. Spread half of this filling evenly over the cooled cake’s surface, leaving a ¼ inch border.
- Assemble and Serve the Cake Roll: Roll the cake tightly again from the same starting point as before with the filling inside. Optionally dust with additional cocoa powder and refrigerate before serving to allow flavors to meld.
Notes
- Make sure eggs are at room temperature to achieve maximum volume when whipping.
- Sifting the flour and espresso powder mixture prevents lumps and ensures an even texture.
- Folding the batter gently maintains its lightness and prevents deflating the meringue.
- Rolling the cake while warm prevents it from cracking.
- Use a coffee-flavored liqueur like Kahlúa for an authentic tiramisu flavor, or substitute with espresso if preferred.
- Refrigerate the rolled cake for a few hours before slicing for better flavor and easier cutting.
Keywords: Tiramisu, Yule Log, Espresso Cake, Mascarpone Filling, Holiday Dessert, Festive Cake, Coffee Dessert
