Gourmet Tiramisu Yule Log

This gourmet tiramisu yule log cake is a delightful dessert that combines the lightness of a sponge cake with the rich flavors of coffee and mascarpone cream. It’s a perfect showstopper for holiday gatherings or special occasions when you want to impress without spending hours in the kitchen.

I first made this after craving tiramisu but wanting a festive twist. Rolling the cake right after baking was tricky but rewarding once I got it right.

Ingredients

• Plain flour: provides the light structure of the sponge cake but should be measured accurately for the perfect bounce
• Egg yolks and whole eggs: add richness while the egg whites whipped with sugar create the essential airy meringue — use fresh eggs for best volume
• Instant espresso powder: adds authentic coffee flavor and chose a high-quality brand for a more intense aroma
• Sugar: is split to stabilize whites for meringue and help yolks reach a smooth ribbon texture
• Heavy cream: whipped cold holds its shape well for the filling and helps balance the flavors of mascarpone
• Mascarpone cheese: is the star for that classic tiramisu creaminess — leave it at room temperature for easy folding
• Coffee liqueur: adds a subtle boozy coffee note but can be omitted if preferred
• Pure vanilla extract: enhances the overall richness and aroma
• Cocoa powder dusting: completes the dessert with a classic bittersweet finish — use fresh, unsweetened for best color

Instructions

Prepare Baking Equipment and Dry Ingredients:

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a jelly roll pan with parchment paper and lightly spray to prevent sticking. Set aside. Sift together the plain flour and instant espresso powder ensuring there are no lumps for an even batter.

Whip Egg Whites and Yolks:

Using an electric mixer with a whisk attachment, beat the egg whites until foamy. Add 5 tablespoons sugar gradually continuing to whisk until medium peaks form which provides volume to the cake. In a separate bowl, beat the egg yolks, whole eggs, and remaining 3 tablespoons sugar until the mixture thickens and falls in ribbons when the whisk is lifted averaging about 5 to 10 minutes.

Fold Ingredients and Bake:

Gently fold the fluffy egg whites into the yolk mixture in three parts to protect the airiness. Next fold in the sifted flour and espresso mixture carefully until just combined avoiding overmixing. Pour the batter evenly into the prepared pan and tap gently on the counter to remove air pockets. Bake for 8 to 10 minutes or until a toothpick inserted comes out clean and the sponge springs back lightly.

Roll and Cool the Cake:

As the cake finishes baking, dust the top with cocoa powder. Immediately turn the cake onto a fresh sheet of parchment paper and carefully peel away the original lining. Roll the cake and parchment together from the short side jelly roll style and let rest to cool for 20 minutes. After that unroll gently and leave it to cool completely on a wire rack.

Prepare Filling and Fill the Cake:

While the cake cools, whip the cold heavy cream with confectioners’ sugar, vanilla extract, and coffee liqueur until soft peaks form. Gently fold in the mascarpone cheese to keep the filling light and creamy. Spread half of the filling evenly over the cooled cake leaving about a quarter inch border to prevent overflow when rolled.

Assemble and Serve the Cake Roll:

Roll the cake tightly again starting from the same side as before to avoid cracks. Use the remaining mascarpone filling to coat the outside of the roll smoothly. Dust with cocoa powder for a stunning final touch. Trim the ends neatly before slicing to reveal the swirling cream layers inside. Enjoy this elegant dessert fresh and share with friends or family.

Mascarpone is my favorite ingredient because it turns simple cream into silk making every bite luxurious. A family friend once called this cake “the edible hug” and ever since it’s become a holiday favorite we look forward to making.

Storage tips

Store any leftovers covered in the refrigerator for up to two days. The filling is best enjoyed fresh but keeping the cake wrapped tightly with plastic wrap helps prevent it from drying out. Never freeze the tiramisu roll as mascarpone can separate and change texture on thawing.

Ingredient swaps

You can swap the coffee liqueur for strong brewed coffee or espresso to keep the flavor while making it alcohol-free. For a dairy-free version, try coconut cream and a vegan cream cheese alternative but know the texture might be less creamy. If unavailable, vanilla bean paste works beautifully instead of extract adding flecks and extra aroma.

Serving ideas

Serve slices with a side of fresh berries for a bright contrast or a drizzle of dark chocolate sauce for extra indulgence. A dusting of toasted nuts like hazelnuts also adds a pleasant crunch complementing the smooth cream. Pair with a cup of dark roast coffee or espresso for an authentic tiramisu feel.

Enjoy this elegant tiramisu yule log as a festive centerpiece and delight your guests with its classic Italian flavors perfectly balanced in a visually stunning roll.

Frequently Asked Recipe Questions

→ What gives the sponge its espresso flavor?

The espresso powder sifted into the flour delivers a subtle coffee essence that enhances the cake's depth without overpowering the light texture.

→ How do I achieve a light and airy sponge?

Whip the egg whites to medium peaks and gently fold them into the yolk mixture to maintain airiness, crucial for the sponge's tender crumb.

→ What is the best way to roll the cake without cracking?

Roll the warm sponge gently with parchment paper immediately after baking, allowing it to cool rolled to prevent cracks during shaping.

→ How is the filling prepared for smooth texture?

Whip cold heavy cream with confectioners’ sugar and vanilla to soft peaks, then carefully fold in mascarpone cheese to maintain a creamy, smooth consistency.

→ Why is cocoa powder used for dusting?

Cocoa powder adds a bittersweet finish and a pleasant contrast to the creamy filling, enhancing both flavor and presentation.