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Gourmet Tiramisu Yule Log Cake Recipe

Gourmet Tiramisu Yule Log Cake Recipe
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★★★★★

4.9 from 10 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Keywords: tiramisu yule log, tiramisu cake, holiday dessert, espresso roll cake, mascarpone cake, festive cake, Italian dessert

Find it online: https://bakedbylisa.com/gourmet-tiramisu-yule-log-cake-recipe/