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Slice of gourmet tiramisu yule log cake

Gourmet Tiramisu Yule Log Cake

  • Author: Savannah
  • Total Time: 45 minutes
  • Yield: 10–12 servings 1x
  • Diet: Vegetarian

Description

A luxurious twist on the classic holiday Yule log, this Gourmet Tiramisu Yule Log Cake blends soft espresso-soaked sponge, silky mascarpone cream, and a cocoa-dusted finish. Elegant yet approachable, it delivers the iconic tiramisu flavor in a festive rolled cake perfect for Christmas, winter gatherings, or gourmet dessert tables.

Ingredients

Scale

🛒 Ingredients (for one standard Yule Log / 10–12 servings):

For the Espresso Sponge Cake:

  • 4 large eggs, room temperature

  • ½ cup granulated sugar

  • ½ cup all-purpose flour

  • ¼ cup cornstarch

  • 1 teaspoon vanilla extract

  • 1 teaspoon instant espresso powder

  • ½ teaspoon baking powder

  • Pinch of salt

For the Coffee Syrup:

  • ¾ cup strong brewed espresso or coffee, cooled

  • 2 tablespoons sugar

  • 1 tablespoon coffee liqueur (optional)

For the Mascarpone Cream Filling:

  • 1 cup (8 oz) mascarpone cheese, chilled

  • 1 cup heavy whipping cream, cold

  • ½ cup powdered sugar

  • 1 teaspoon vanilla extract

For the Cocoa Finish & Decoration:

  • Unsweetened cocoa powder, for dusting

  • Dark chocolate shavings or curls

  • Optional: chocolate ganache or whipped cream for bark-style decoration

Instructions

📝 Instructions:

Step 1: Bake the Sponge Cake

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.

In a bowl, whisk flour, cornstarch, baking powder, espresso powder, and salt.

In a separate large bowl, beat eggs and granulated sugar until pale, thick, and tripled in volume (about 5–7 minutes). Gently fold in vanilla.

Carefully fold dry ingredients into the egg mixture in batches, preserving as much air as possible.

Spread batter evenly into prepared pan and bake 10–12 minutes, until lightly golden and springy to touch.

Step 2: Roll & Cool

While warm, turn cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment.

Roll the cake gently (with towel inside) from the short end. Let cool completely.

Step 3: Prepare Coffee Syrup

Mix cooled espresso, sugar, and coffee liqueur until dissolved. Set aside.

Step 4: Make Mascarpone Cream

Whip heavy cream to soft peaks.

In another bowl, whisk mascarpone, powdered sugar, and vanilla until smooth. Gently fold in whipped cream until light and creamy.

Step 5: Assemble the Yule Log

Unroll the cooled cake carefully. Brush evenly with coffee syrup.

Spread mascarpone cream in an even layer, leaving a ½-inch border.

Re-roll the cake tightly (without towel). Place seam-side down and chill 30–45 minutes.

Step 6: Decorate

Dust generously with cocoa powder or coat with chocolate ganache for a bark effect.

 

Decorate with chocolate shavings, cocoa snow, or piped whipped cream.

Notes

  • Clean Slices: Chill well before slicing for sharp, elegant cuts.
  • No-Alcohol Option: Skip the liqueur and use vanilla-infused coffee.
  • Ladyfinger Version: Swap sponge with espresso-soaked ladyfingers for a no-bake tiramisu log.
  • Gourmet Touch: Add a thin layer of dark chocolate between cake and cream.
  • Prep Time: 30 minutes
  • Cook Time: 10–12 minutes
  • Category: Dessert / Holiday Cake
  • Method: Baked / Rolled / Chilled
  • Cuisine: Italian-Inspired / European Holiday Dessert

Find it online: https://www.eminentrecipes.com/gourmet-tiramisu-yule-log-cake/