Description
This Gourmet Tiramisu Yule Log Cake is a delightful twist on the classic tiramisu, presented in a festive yule log shape. Featuring a light espresso-infused sponge cake rolled with creamy mascarpone filling and finished with cocoa powder dusting, this elegant dessert combines rich coffee flavors and velvety textures perfect for holiday celebrations or special occasions.
Ingredients
Scale
Dry Ingredients
- 1/3 cup plain flour
- 1 1/2 teaspoons instant espresso
Egg Mixture
- 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 yolks and whole eggs)
Filling and Topping
- 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
- Cocoa powder for dusting
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 flour and instant espresso powder to remove lumps and set aside.
- 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 and continue beating until medium peaks form. In a separate bowl, beat egg yolks, whole eggs, and 3 tablespoons of sugar together until they reach the ribbon stage, about 5-10 minutes.
- Fold Ingredients and Bake: Fold the egg white meringue gently into the egg yolk mixture in three additions to maintain airiness. Then fold in the sifted flour and espresso mixture just until combined. Pour the batter evenly into the prepared pan, tap gently to remove air bubbles, and bake for 8-10 minutes or until done.
- Roll and Cool the Cake: Immediately dust the baked cake with cocoa powder. Turn it out onto a fresh sheet of parchment paper, peel away the original parchment carefully, then roll the cake and parchment together starting from the short end. Let it cool rolled for about 20 minutes, then unroll gently and allow to cool completely.
- Prepare Filling and Fill the Cake: While the cake cools, beat heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur with an electric mixer until soft peaks form. Fold in the mascarpone cheese gently. Once the cake is fully cooled, spread half of the filling evenly over the cake, leaving a ¼ inch border on all sides.
- Assemble and Serve the Cake Roll: Roll the cake tightly again starting from the same side. Use the remaining filling to frost the outside of the cake roll. Dust the finished cake generously with cocoa powder. Trim the ends just before serving for a clean presentation. Enjoy your Gourmet Tiramisu Yule Log Cake!
Notes
- Ensure eggs are at room temperature for better volume when whipping.
- Do not overmix the batter after folding to keep the sponge light and airy.
- Chill the cream and mascarpone beforehand to ease whipping and folding.
- Use fresh coffee liqueur for richer flavor; alternatives include Kahlua or Tia Maria.
- Wrap the cake roll in plastic wrap and refrigerate if not serving immediately to preserve freshness.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and whipping
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 75 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 155 mg
Keywords: Tiramisu, Yule Log, Holiday Dessert, Coffee Cake, Mascarpone, Espresso Cake
