Gourmet Tiramisu Yule Log Cake Recipe
If you’re looking to wow your friends and family with a holiday dessert that not only tastes divine but also makes an unforgettable presentation, this Gourmet Tiramisu Yule Log Cake is exactly what you need. Combining the classic flavors of rich espresso-soaked cake, creamy mascarpone layers, and the cozy charm of a traditional yule log, this dessert brings a fresh twist to festive celebrations. It’s a show-stopping centerpiece that tastes as incredible as it looks, weaving coffee-infused magic and velvety textures into every bite.

Ingredients You’ll Need
Creating this incredible dessert is easier than it seems, thanks to a handful of simple yet essential ingredients. Each one plays an important role in balancing texture, flavor, and visual appeal—from the lightness of egg whites to the lusciousness of mascarpone. Together, they craft a layered masterpiece you’ll love assembling and devouring.
- Plain flour (1/3 cup): Acts as the delicate structure of the cake, keeping it light and fluffy while holding the flavors together.
- Instant espresso (1 1/2 teaspoons): Gives that unmistakable coffee punch without adding moisture, intensifying the tiramisu character.
- Egg whites (2 large, room temperature): Whipped to medium peaks, they add airiness and volume to the cake batter.
- White sugar (5 tablespoons and 3 tablespoons): Sweetens the batter and the meringue, balancing out the espresso’s slight bitterness.
- Egg yolks (3 large, room temperature) and whole eggs (2 large, room temperature): Provide richness, color, and stability in the cake’s crumb.
- Cocoa powder (for dusting): Adds a final touch of chocolate bitterness and rustic charm when sprinkled on top.
- Heavy cream (7/8 cup, chilled): Whipped to tender peaks, it forms the luxurious base of the filling with a smooth texture.
- Confectioners’ sugar (3 tablespoons): Sweetens the whipped cream gently without graininess.
- Vanilla extract (3/4 teaspoon): Infuses the cream with warm, aromatic notes.
- Coffee-flavored liqueur (2 tablespoons): Elevates the tiramisu experience by adding a spirited depth of flavor.
- Mascarpone cheese (1/2 cup, chilled): The star creamy component, it brings that iconic tiramisu tang and richness to the filling.
How to Make Gourmet Tiramisu Yule Log Cake
Step 1: Prepare Baking Equipment and Dry Ingredients
Start by preheating your oven to 400℉ (200℃). Line a jelly roll pan with parchment paper and lightly spray it with baking spray to ensure your delicate cake doesn’t stick. In a small bowl, sift the plain flour and instant espresso powder together. This step whisks out lumps and evenly distributes the espresso flavor throughout the batter, setting the stage for a smooth, evenly textured cake.
Step 2: Whip Egg Whites and Yolks
Next, take room temperature egg whites and beat them using an electric mixer fitted with a whisk attachment. Beat until foamy and gradually add 5 tablespoons of white sugar while continuing to whip until medium peaks form—these peaks will hold their shape but still be soft enough to fold gently. Separately, beat the egg yolks, whole eggs, and the remaining 3 tablespoons of sugar in another bowl until the mixture reaches the ribbon stage. This usually takes between 5 to 10 minutes and creates a thick, pale batter bursting with air.
Step 3: Fold Ingredients and Bake
Now comes the delicate folding process to preserve the lightness. Add the whipped egg whites into the yolk mixture in three batches, folding gently each time with a spatula. This ensures you keep all the air that makes the cake so cloud-like. Once combined, carefully fold in the sifted flour and espresso mixture until just incorporated—overmixing here will deflate the batter. Pour your batter evenly into the prepared jelly roll pan. Tap the pan lightly to remove air bubbles for an even surface, then bake for 8 to 10 minutes, or until the cake springs back when touched and looks set.
Step 4: Roll and Cool the Cake
The moment your cake is fresh out of the oven, dust the surface liberally with cocoa powder to create a rich, inviting aroma. Then, while still warm, invert it onto a clean kitchen towel dusted with more cocoa powder. Gently peel off the parchment paper and start rolling the cake from one short edge into a spiral using the towel to guide and support. This prevents the cake from cracking later when you re-roll it with filling. Let it cool completely, rolled up, so it forms that classic yule log shape with no breaks.
Step 5: Prepare the Tiramisu Filling
With your cake cooled, whip the chilled heavy cream together with confectioners’ sugar and vanilla extract until you get soft peaks. Fold in mascarpone cheese carefully to keep the filling smooth and light. Finally, stir in the coffee-flavored liqueur, which adds that quintessential boozy kick reminiscent of authentic tiramisu. This luscious filling is what transforms the cake into a Gourmet Tiramisu Yule Log Cake full of flavor and elegance.
Step 6: Assemble the Yule Log
Unroll your cake gently and evenly spread the tiramisu filling over the entire surface. Then slowly re-roll the cake, this time without the towel, encasing the filling inside. Chill the rolled log in the refrigerator for several hours or overnight so the flavors meld beautifully and the filling firms up just right. Before serving, dust it with more cocoa powder or decorate as you like for that perfect finishing touch.
How to Serve Gourmet Tiramisu Yule Log Cake

Garnishes
To complement this elegant cake, consider dusting it lightly with cocoa powder or powdered sugar for that snowy winter look. Fresh cranberries, edible gold leaf, or a few sprigs of mint add festive color and sophistication. You could also pipe extra whipped cream along the seams or scatter some dark chocolate shavings for a rich textural contrast.
Side Dishes
The Gourmet Tiramisu Yule Log Cake pairs beautifully with a simple espresso or a robust dark roast to amplify its coffee essence. For a fruity counterpoint, fresh berry compote or lightly macerated strawberries brighten the palate. A small scoop of vanilla bean ice cream or a drizzle of salted caramel sauce can elevate the indulgence without overwhelming the dessert’s delicate balance.
Creative Ways to Present
For a festive twist, place the log on a rustic wooden platter surrounded by pine cones and cinnamon sticks for an inviting holiday centerpiece. Stack mini meringue mushrooms or dust the log to resemble tree bark for a woodland theme. You might even slice the log into rounds and layer like a parfait in clear glasses to showcase all the luscious layers inside.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully in the fridge if tightly wrapped with plastic wrap or stored in an airtight container. The flavors actually deepen after sitting for a day or two, but try to enjoy it within 3 to 4 days to experience the mascarpone cream at its freshest and most velvety.
Freezing
If you want to prepare your Gourmet Tiramisu Yule Log Cake well in advance, it freezes beautifully. Wrap the fully assembled cake tightly in plastic wrap, then in aluminum foil to avoid freezer burn. Freeze for up to one month. To thaw, move it to the refrigerator overnight so it defrosts slowly, preserving texture and flavor.
Reheating
Since this dessert is best enjoyed chilled, reheating is not recommended. If you prefer a slightly softer texture, let the cake sit at room temperature for 20 to 30 minutes before serving. That way, the layers soften gently without overheating the mascarpone cream filling.
FAQs
Can I make this cake without the coffee liqueur?
Absolutely! If you prefer to skip alcohol, substitute the coffee liqueur with an equal amount of strong brewed coffee or espresso. This keeps all those rich coffee notes without the alcohol content.
What can I use if I don’t have instant espresso powder?
Ground espresso or very finely ground coffee can work, but be cautious as these can add bitterness or grittiness. Instant espresso powder is best for smooth flavor and texture because it dissolves completely in the batter.
Can I use a different type of cream cheese instead of mascarpone?
While mascarpone is traditional for its creamy, silky texture and subtle sweetness, you can substitute with cream cheese, but the flavor will be tangier and the texture denser. For best results, soften the cream cheese and beat it well before folding it into the whipped cream.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and pliable helps prevent cracks. Also, dusting the surface with cocoa powder or a lightly dampened towel to cover the cake during rolling can reduce sticking and cracking. Rolling with the towel immediately after baking is key to that smooth shape.
Can I add chocolate layers or fillings to this cake?
Definitely! For a chocolate twist on this Gourmet Tiramisu Yule Log Cake, you can add a layer of melted dark chocolate or chocolate ganache before spreading the mascarpone cream. Alternatively, mixing cocoa powder into the filling adds extra depth and richness.
Final Thoughts
This Gourmet Tiramisu Yule Log Cake is a celebration in every slice—infused with coffee magic, wrapped in tender cake, and layered with dreamy mascarpone cream. It’s perfect for those moments when you want to impress effortlessly yet share a heartfelt dessert that everyone will remember. I truly hope you give this recipe a try and watch it become a festive favorite in your home, as it is in mine. Enjoy every bite and happy baking!
PrintGourmet Tiramisu Yule Log Cake Recipe
This Gourmet Tiramisu Yule Log Cake combines the classic flavors of tiramisu—espresso, mascarpone, and cocoa—into an elegant and festive yule log dessert. Featuring a light espresso-infused sponge cake rolled with a creamy mascarpone filling and dusted with cocoa powder, this cake is perfect for holiday celebrations or any special occasion that calls for a decadent, show-stopping dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1/3 cup plain flour
- 1 1/2 teaspoons instant espresso powder
Egg Mixtures
- 2 large egg whites, at room temperature
- 5 tablespoons white sugar (for egg whites)
- 3 large egg yolks, at room temperature
- 2 large whole eggs, at room temperature
- 3 tablespoons white sugar (for egg yolks and whole eggs)
Filling and Garnish
- Cocoa powder for dusting
- 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 plain flour and instant espresso powder in a small bowl to remove any lumps and set aside.
- Whip Egg Whites: In a clean bowl with an electric mixer fitted with a whisk attachment, beat the egg whites until foamy. Gradually add 5 tablespoons of white sugar while continuing to beat until medium peaks form. Set this meringue aside.
- Beat Egg Yolks and Whole Eggs: In a separate bowl, combine the egg yolks, whole eggs, and 3 tablespoons of white sugar. Beat with the mixer until the mixture reaches the ribbon stage, which typically takes 5-10 minutes. This step creates a thick, pale batter that will add volume to the cake.
- Fold Ingredients: Gently fold the whipped egg whites into the egg yolk mixture in three additions to maintain the airy texture. Then, carefully fold in the sifted flour and espresso mixture just until combined. Avoid overmixing to retain the batter’s lightness.
- Bake the Sponge Cake: Pour the batter into the prepared jellyroll pan, spreading evenly to all edges and corners. Tap the pan lightly to remove any air bubbles. Bake in the preheated oven for 8-10 minutes until the cake springs back lightly when touched.
- Roll and Dust: Immediately after removing from the oven, dust the top of the hot cake with cocoa powder. While still warm, carefully roll the cake with the parchment paper to form a log shape. Allow it to cool completely in the rolled shape to prevent cracking.
- Prepare the Cream Filling: In a chilled bowl, beat the heavy cream with confectioners’ sugar and vanilla extract until soft peaks form. Gently fold in the mascarpone cheese and coffee-flavored liqueur until smooth and well combined.
- Assemble the Yule Log: Unroll the cooled sponge cake gently and spread the mascarpone cream filling evenly over the surface. Re-roll the cake without the parchment paper, sealing the edges gently.
- Chill and Serve: Chill the assembled yule log in the refrigerator for at least 2 hours to let the flavors meld and the filling set. Before serving, dust the top with additional cocoa powder or decorate as desired.
Notes
- Be sure all eggs are at room temperature for better volume when whipping and beating.
- When folding, use gentle motions to keep the batter light and airy.
- Rolling the sponge while warm helps prevent cracking.
- You can substitute coffee-flavored liqueur with strong brewed espresso for a non-alcoholic option.
- Chill the yule log well before slicing to get clean slices.
- For extra decoration, consider adding chocolate shavings or dusting with powdered sugar before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of the cake)
- Calories: 320
- Sugar: 20g
- Sodium: 40mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 155mg
Keywords: tiramisu yule log, tiramisu cake, holiday dessert, espresso roll cake, mascarpone cake, festive cake, Italian dessert