Gourmet Tiramisu Yule Log

This gourmet tiramisu yule log cake is a wonderful way to impress your loved ones with a dessert that looks as stunning as it tastes. It combines the light, airy qualities of a sponge cake with the rich, creamy flavors of mascarpone and coffee, perfect for holiday celebrations or any special occasion.

The first time I made this cake I wasn’t sure it would roll without cracking but following these steps made it surprisingly easy and now it’s a festive favorite every year.

Ingredients

• Plain flour: for a tender, light cake — sifted for smoothness and to avoid lumps
• Large eggs: separate yolks and whites for perfect meringue and richness
• Instant espresso powder: is key to infusing that classic tiramisu coffee depth — I recommend Medaglia D’Oro for its robust flavor
• Sugar: measured for folding into meringue and batter to provide the delicate sweetness
• Heavy cream: cold for best whipping volume and texture in the filling
• Confectioners’ sugar: fine for smooth, lump-free sweetness in cream
• Pure vanilla extract: enhances the flavor complexity
• Mascarpone cheese: at room temperature for silky texture and smooth folding
• Coffee liqueur: adds warmth and authentic tiramisu notes
• Cocoa powder: for dusting adds a touch of bitterness and classic finish

Instructions

Prepare Baking Equipment and Dry Ingredients:

Preheat your oven to 400 degrees Fahrenheit. Line a jellyroll pan with parchment paper and coat it lightly with baking spray to prevent sticking. In a small bowl sift together the flour and espresso powder carefully to remove lumps, setting this mixture aside for later.

Whip Egg Whites and Yolks:

Using an electric mixer with a whisk attachment, beat the egg whites until foamy. Slowly add five tablespoons of sugar while continuing to beat until medium peaks form. Transfer this mixture aside. In another bowl, combine egg yolks, whole eggs, and the remaining three tablespoons of sugar, beating for about 5 to 10 minutes until the batter reaches the ribbon stage where it ribbons off the whisk thickly.

Fold Ingredients and Bake:

Gently fold the fluffy egg white meringue into the yolk mixture in three batches to keep the batter airy. Fold in the sifted flour and espresso powder mixture just until combined with no streaks. Pour this batter evenly into the prepared pan, spreading to the edges and giving the pan a gentle tap to release air bubbles. Bake for 8 to 10 minutes until light golden and springy to the touch.

Roll and Cool the Cake:

Once out of the oven, dust the cake generously with cocoa powder. Carefully invert the cake onto a fresh parchment paper sheet. Remove the original parchment and starting at the short end, roll the cake plus parchment into a tight roll. Let it cool rolled for about 20 minutes. Unroll gently and allow the cake to cool completely before filling.

Prepare Filling and Fill the Cake:

While the cake cools, whip heavy cream with confectioners’ sugar, vanilla extract, and coffee liqueur until soft peaks form. Fold in the room temperature mascarpone cheese gently to keep it light and fluffy. Spread half of this filling evenly on the cooled cake, leaving a narrow border to avoid overflow.

Assemble and Serve the Cake Roll:

Roll the cake tightly again from the same edge. Use the remaining filling to coat the outside for a creamy finish. Dust liberally with cocoa powder for that signature tiramisu flavor and polish. Trim the ends for a neat presentation right before serving. Enjoy every slice of this elegantly indulgent dessert.

Wrap the cake tightly with plastic wrap and keep refrigerated for up to three days to maintain freshness. Freezing is possible but should be done without the cocoa dusting; thaw in the fridge overnight for best texture.

Ingredient Swaps

For a dairy-free version, substitute mascarpone with a blend of coconut cream and cashew cream and use a non-dairy heavy cream alternative. If espresso powder is unavailable, instant coffee powder can be used but adjust amounts to taste.

Serving Ideas

Serve slices with an extra dusting of cocoa and a scoop of vanilla ice cream or a shot of espresso on the side to complement the coffee notes perfectly.

Cultural Context

Tiramisu originates from Italy as a layered dessert combining coffee, mascarpone, and cocoa. This yule log adaptation blends Italian tradition with festive presentation, making it a charming twist for holiday tables.

This cake is both an impressive centerpiece and a delight to eat, perfect for celebrating any special occasion with family and friends.

Frequently Asked Recipe Questions

→ What is the purpose of espresso powder in the cake?

Espresso powder intensifies the coffee flavor without adding moisture, enhancing the cake's aroma and depth.

→ How do I achieve a light and airy cake texture?

Whip egg whites separately to medium peaks and gently fold them into the yolk mixture to incorporate air and maintain fluffiness.

→ Can I substitute mascarpone cheese with something else?

Mild cream cheese can be used, but mascarpone offers a smoother, richer texture ideal for this filling.

→ Why is the cake rolled while still warm?

Rolling the cake warm prevents cracking and helps it maintain shape when filled and re-rolled after cooling.

→ How should I store the assembled cake log?

Keep it refrigerated, covered loosely with plastic wrap to preserve freshness and prevent drying out.

→ What does dusting with cocoa powder add to the dessert?

Cocoa powder adds a delicate bitterness that balances the sweetness and enhances the coffee flavors.