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Gourmet Tiramisu Yule Log Cake Recipe

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★★★★★

4.6 from 113 reviews

This Gourmet Tiramisu Yule Log Cake is a delightful twist on the classic Italian dessert, transformed into an elegant cake roll perfect for festive occasions. Featuring a light espresso-flavored sponge cake rolled with a luscious mascarpone and coffee liqueur cream filling, then dusted with cocoa powder, this recipe combines rich flavors with a delicate texture. The soft, airy cake and creamy filling make it an indulgent treat that’s visually impressive and irresistibly tasty.

Ingredients

Scale

For the Cake:

  • 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

For the Filling:

  • 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

For Dusting:

  • Cocoa powder

Instructions

  1. Prepare Baking Equipment and Dry Ingredients: Preheat your oven to 400℉ (200℃). Line a jelly roll pan with parchment paper and lightly coat it with baking spray to prevent sticking. Sift the plain flour and instant espresso powder together in a small bowl to remove lumps and set aside.
  2. Whip Egg Whites and Yolks: Using an electric mixer with a whisk attachment, beat the egg whites until foamy. Gradually add 5 tablespoons of sugar while continuing to beat until medium peaks form. In a separate bowl, beat the egg yolks, whole eggs, and remaining 3 tablespoons of sugar until the mixture reaches the ribbon stage, which takes about 5-10 minutes.
  3. Fold Ingredients and Bake: Gently fold the egg white meringue into the egg yolk mixture in three additions to keep the batter airy. Then carefully fold in the sifted flour and espresso powder mixture just until combined. Pour the batter evenly into the prepared pan, tapping gently to remove air bubbles. Bake in the preheated oven for 8-10 minutes or until the cake is done.
  4. Roll and Cool the Cake: Immediately after baking, dust the cake with cocoa powder. Turn the cake out onto a fresh piece of parchment paper, remove the baking pan and peel away the original parchment paper. Starting from the short end, roll the cake and parchment paper together jelly roll style. Let it cool for about 20 minutes, then gently unroll and allow it to cool completely.
  5. Prepare Filling and Fill the Cake: While the cake cools, combine the cold heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur in a bowl. Beat with an electric mixer until soft peaks form. Gently fold in the mascarpone cheese, maintaining a smooth texture. After the cake is fully cooled, spread half of this filling evenly over the cake, leaving a ¼ inch border.
  6. Assemble and Serve the Cake Roll: Roll the cake tightly again from the same side. Use the remaining filling to frost the outside of the cake roll. Dust the entire cake roll with cocoa powder for a rich finish. Trim the ends before serving for a clean, elegant presentation. Enjoy your exquisite tiramisu yule log cake!

Notes

  • Ensure the heavy cream is cold for optimal whipping results.
  • Be gentle when folding to preserve the airiness of the batter.
  • Use room temperature mascarpone to avoid lumps in the filling.
  • The coffee liqueur can be omitted or replaced with strong brewed coffee for a non-alcoholic option.
  • Trim the ends just before serving to reveal clean edges and presentation.
  • Store any leftover cake covered in the refrigerator and consume within 2-3 days.

Keywords: Tiramisu, Yule Log, Cake Roll, Italian Dessert, Espresso Cake, Mascarpone Filling

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