Gourmet Tiramisu Yule Log (Printable Version)
A delicate espresso-infused sponge rolled with creamy mascarpone filling and dusted with cocoa.
# Ingredients Required:
→ Cake
01 -
43 g plain flour
02 -
3 large egg yolks
03 -
2 large whole eggs
04 -
2 large egg whites
05 -
1.5 tsp instant espresso powder
06 -
65 g granulated sugar (divided as 5 tbsp and 3 tbsp)
→ Filling
07 -
210 ml cold heavy cream
08 -
23 g confectioners’ sugar
09 -
0.75 tsp pure vanilla extract
10 -
120 g mascarpone cheese, room temperature
11 -
2 tbsp coffee liqueur
→ Dusting
12 -
Cocoa powder
# Guide to Cooking:
01 -
Preheat oven to 200°C. Line a jellyroll pan with parchment paper and spray lightly with baking spray. Sift together flour and espresso powder in a small bowl and set aside.
02 -
Beat egg whites with electric mixer until foamy. Gradually add 5 tbsp sugar and continue beating to medium peaks. In a separate bowl, beat egg yolks, whole eggs, and remaining 3 tbsp sugar until reaching ribbon stage (5-10 minutes).
03 -
Gently fold the egg white meringue into the yolk mixture in three additions to preserve airiness. Fold in sifted flour mixture just until combined. Pour batter evenly into prepared pan, tap gently to level and remove air bubbles. Bake for 8-10 minutes until set.
04 -
Dust cake surface with cocoa powder immediately after baking. Turn cake onto fresh parchment paper, peel off original parchment, then roll the cake and paper together from the short end. Let cool for 20 minutes. Unroll gently and cool completely.
05 -
Beat cold heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur until soft peaks form. Fold in mascarpone cheese gently. Spread half of the filling evenly over cooled cake, leaving a 0.6 cm border.
06 -
Roll the cake tightly from the same side. Frost exterior with remaining filling. Dust with cocoa powder and trim ends just before serving.
# Extra Suggestions:
01 -
Use cold heavy cream for optimal whipping. Room temperature mascarpone ensures a smooth filling.