Gourmet Tiramisu Yule Log (Printable Version)
Airy coffee-flavored cake roll filled with whipped mascarpone cream and cocoa-dusted for elegance.
# Ingredients Required:
→ Cake
01 -
43 grams plain flour
02 -
3 large egg yolks
03 -
2 large whole eggs
04 -
2 large egg whites
05 -
1.5 teaspoons instant espresso powder
06 -
5 tablespoons granulated sugar
07 -
3 tablespoons granulated sugar
→ Filling
08 -
210 milliliters cold heavy cream
09 -
3 tablespoons confectioners’ sugar
10 -
0.75 teaspoons pure vanilla extract
11 -
120 grams mascarpone cheese at room temperature
12 -
2 tablespoons coffee liqueur
→ Dusting
13 -
cocoa powder
# Guide to Cooking:
01 -
Preheat the oven to 200°C. Line a jelly roll pan with parchment paper and lightly grease it. Sift together the flour and espresso powder to remove lumps and set aside.
02 -
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. Set aside.
03 -
In a separate bowl, combine egg yolks, whole eggs, and 3 tablespoons sugar. Beat until the mixture reaches the ribbon stage, approximately 5 to 10 minutes.
04 -
Fold the egg white meringue gently into the egg yolk mixture in three additions to preserve airiness. Then fold in the sifted flour-espresso mixture until just combined. Pour the batter into the prepared pan, smoothing evenly, and tap gently to remove air bubbles. Bake for 8 to 10 minutes until set.
05 -
Immediately dust the baked cake with cocoa powder. Carefully invert it onto fresh parchment, remove the original parchment, then roll the cake and parchment together from the short end. Allow to cool for 20 minutes, then unroll and let cool completely.
06 -
Beat cold heavy cream, confectioners' sugar, vanilla extract, and coffee liqueur with an electric mixer to soft peaks. Gently fold in mascarpone cheese until smooth.
07 -
Spread half the filling evenly over the cooled cake, leaving a 6 mm border. Roll the cake tightly from the same end. Frost the exterior with remaining filling and dust with cocoa powder. Trim ends before serving for a neat presentation.
# Extra Suggestions:
01 -
Use cold heavy cream for optimal whipping volume and stability.