Name: Gourmet Tiramisu Yule Log Cake Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1/3 cup plain flour; 3 large egg yolks; 2 large eggs; 2 large egg whites; 1 1/2 tsp instant espresso powder (recommend Medaglia D’Oro); 5 tbsp sugar; 3 tbsp sugar; 7/8 cup heavy cream (cold for best whipping); 3 tbsp confectioners’ sugar; 3/4 tsp pure vanilla extract; 1/2 cup mascarpone cheese (room temperature); 2 tbsp coffee liqueur; Cocoa powder

Jump to Recipe

Introduction

This Gourmet Tiramisu Yule Log Cake combines the classic flavors of tiramisu with the festive charm of a yule log. Light espresso sponge cake is filled with a creamy mascarpone filling and dusted with cocoa powder for a rich, elegant dessert perfect for holiday celebrations.

A slice of rolled cake sits on a white plate with a white marbled background, showing multiple layers: a light brown cake base, a creamy white filling swirled inside, and a thick outer layer of white cream dusted with cocoa powder. On top, there are elegant dark chocolate curls placed in a small pile, adding texture and contrast. A silver fork held by a woman's hand is gently pressing into the side of the cake, lifting it softly. Cocoa powder is lightly sprinkled around the plate, giving a rustic touch. The scene is softly lit with blurred warm lights in the background, creating a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup plain flour
3 large egg yolks
2 large eggs
2 large egg whites
1 1/2 tsp instant espresso powder (Medaglia D’Oro recommended)
5 tbsp sugar
3 tbsp sugar
7/8 cup heavy cream (cold)
3 tbsp confectioners’ sugar
3/4 tsp vanilla extract (pure vanilla preferred)
1/2 cup mascarpone cheese (room temperature)
2 tbsp coffee liqueur
cocoa powder (for dusting)

Instructions

Step 1: Preheat your oven to 400℉ (200℃). Line a jellyroll pan with parchment paper and lightly coat it with baking spray. In a small bowl, sift together the flour and espresso powder; set aside.
Step 2: Using an electric mixer with a whisk attachment, beat the egg whites until foamy. Gradually add 5 tablespoons of sugar while beating until medium peaks form. Set aside. In a separate bowl, beat the egg yolks, whole eggs, and 3 tablespoons sugar until the mixture reaches the ribbon stage, about 5–10 minutes.
Step 3: Gently fold the egg white meringue into the egg yolk mixture in three additions to keep the batter airy. Then fold in the sifted flour and espresso mixture until just combined. Pour batter into the prepared pan, spread evenly to edges, and tap to release air bubbles. Bake 8–10 minutes until done.
Step 4: Immediately dust the cake top with cocoa powder once out of the oven. Turn the cake onto a fresh parchment-lined surface and peel away the original paper. Starting from the short end, roll the cake and parchment together jelly roll style and let cool for 20 minutes. Unroll gently and cool completely.
Step 5: While cooling, prepare the filling by beating cold heavy cream, confectioners’ sugar, vanilla, and coffee liqueur until soft peaks form. Fold in mascarpone cheese gently. Spread half of the filling evenly over the cooled cake, leaving a ¼ inch border.
Step 6: Roll the cake tightly again from the same short end. Use the remaining filling to frost the outside of the cake roll. Dust with cocoa powder. Trim the ends before serving for a neat presentation. Enjoy!

Tips & Variations

For a caffeine-free version, substitute the espresso powder with cocoa powder and omit the coffee liqueur.
Use freshly ground espresso for a stronger coffee flavor if preferred.
Chill the mascarpone cheese for 20 minutes before mixing to achieve a smoother filling.
If you don’t have a jellyroll pan, a shallow baking sheet with sides about 9×13 inches works well.

Storage

Store the finished yule log covered in the refrigerator for up to 3 days. To keep it fresh, wrap it lightly with plastic wrap or store in an airtight container. Reheat is not recommended for this dessert; serve chilled or at room temperature for best flavor and texture.

How to Serve

A rolled cake with three visible layers, the innermost spiral is light brown sponge, surrounded by a creamy white layer, repeats twice to create a swirl pattern; the outside is fully covered with white cream and dusted evenly with cocoa powder on top and sides; three dark brown chocolate curls are placed on top in a row. The cake is resting on a rectangular white marble board with a few scattered pieces of dark chocolate and cocoa powder around it. In the blurry background, there is a white cup filled with a dark beverage, some green leaves, and yellow glowing lights. The surface is white marble texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and filling a day in advance. Assemble and frost the cake on the day of serving to keep it fresh and moist.

What if I don’t have coffee liqueur?

If you don’t have coffee liqueur, you can substitute with brewed espresso or strong coffee. This keeps the tiramisu flavor without the alcohol content.