Gourmet Tiramisu Yule Log Cake Recipe
Introduction
This Gourmet Tiramisu Yule Log Cake combines the classic flavors of tiramisu with a festive holiday twist. Light espresso sponge cake rolled with a creamy coffee-infused mascarpone filling makes for an impressive yet approachable dessert perfect for special occasions.
Ingredients
- 1/3 cup plain flour
- 1 1/2 teaspoons instant espresso
- 2 large egg whites, at room temperature
- 5 tablespoons white sugar
- 3 large egg yolks, at room temperature
- 2 large whole eggs, at room temperature
- 3 tablespoons white sugar
- 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
- Step 1: 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 flour and espresso powder in a small bowl and set aside.
- Step 2: Using an electric mixer with a whisk attachment, beat the egg whites until foamy. Gradually add 5 tablespoons sugar, beating until medium peaks form. In a separate bowl, beat 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 mixture 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 the batter evenly into the prepared pan, tapping gently to level and remove air bubbles. Bake for 8-10 minutes until the cake is done.
- Step 4: Immediately dust the cake with cocoa powder as it comes out of the oven. Turn the cake out onto a fresh sheet of parchment paper, peel off the original parchment, and roll the cake and parchment together jelly roll style. Let cool for 20 minutes, then unroll and allow to cool completely.
- Step 5: While the cake cools, prepare the filling by beating heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur until soft peaks form. Fold in mascarpone cheese gently. When the cake is fully cooled, spread half the filling evenly over the surface, leaving a ¼ inch border.
- Step 6: Roll the cake tightly from the same side again. Frost the outside of the log with the remaining filling. Dust with cocoa powder, trim the ends just before serving, and enjoy your gourmet tiramisu yule log cake.
Tips & Variations
- For a more pronounced coffee flavor, lightly brush the cake with cooled espresso before adding the filling.
- Substitute coffee-flavored liqueur with strong brewed coffee for an alcohol-free version.
- Use high-quality mascarpone and fresh eggs to achieve the best texture and flavor.
- Chill the cake wrapped in parchment after assembling to help it set and make slicing easier.
Storage
Store the tiramisu yule log covered in the refrigerator for up to 2 days. For best texture, bring it to room temperature for about 20 minutes before serving. Avoid freezing as it may affect the delicate texture of the cream filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cake in advance?
Yes, you can prepare the cake and filling a day ahead. After assembling, keep it refrigerated and covered to maintain freshness.
What if I don’t have a jellyroll pan?
If you don’t have a jellyroll pan, use a similar size baking sheet or rimmed baking tray. Just be sure to line it well with parchment to prevent sticking and keep the batter in an even layer.
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Gourmet Tiramisu Yule Log Cake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This Gourmet Tiramisu Yule Log Cake is a delightful twist on the classic Italian dessert, featuring a light espresso-flavored sponge cake rolled with a creamy mascarpone filling enhanced by coffee liqueur. Dustings of cocoa powder add a rich finishing touch, making this elegant cake perfect for festive occasions and special celebrations.
Ingredients
Scale
Dry Ingredients
- 1/3 cup plain flour
- 1 1/2 teaspoons instant espresso powder
- Cocoa powder for dusting
Sponge Cake
- 2 large egg whites, at room temperature
- 5 tablespoons white sugar
- 3 large egg yolks, at room temperature
- 2 large whole eggs, at room temperature
- 3 tablespoons white sugar
Filling
- 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
- 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 in a small bowl to remove any lumps and set aside.
- Whip Egg Whites and Yolks: Using an electric mixer fitted with a whisk attachment, beat the egg whites until foamy. Gradually add 5 tablespoons of sugar, beating continuously until medium peaks form. In a separate bowl, beat the egg yolks, whole eggs, and 3 tablespoons of sugar together until they reach the ribbon stage, which should take about 5-10 minutes.
- Fold Ingredients and Bake: Gently fold the egg white meringue into the egg yolk mixture in three additions to keep the batter light and airy. Then fold in the sifted flour mixture just until combined. Pour the batter evenly into the prepared jellyroll pan, tapping gently to level the batter and remove air bubbles. Bake in the preheated oven for 8-10 minutes or until the cake is cooked through.
- Roll and Cool the Cake: Immediately dust the cake top with cocoa powder after removing it from the oven. Turn the cake out onto a fresh parchment paper, peel off the original parchment, and carefully roll the cake and parchment together from the short end. Allow it to cool rolled for about 20 minutes, then gently unroll and let cool completely before filling.
- Prepare Filling and Fill the Cake: While the cake cools, beat the heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur together until soft peaks form. Gently fold in the mascarpone cheese. Once the cake is fully cooled, spread half of this filling evenly over the surface, leaving a ¼ inch border around the edges.
- Assemble and Serve the Cake Roll: Carefully roll the cake tightly again starting from the same side to encase the filling. Use the remaining filling to frost the outside of the roll. Dust the finished yule log with cocoa powder, trim the edges for a clean look, and serve to impress your guests.
Notes
- Ensure eggs are at room temperature for better volume when whipped.
- Sift the flour and espresso powder well to avoid lumps in the batter.
- Be gentle when folding to preserve the cake’s airy texture.
- Chill the cream and mascarpone before whipping for best results.
- Use fresh coffee-flavored liqueur or substitute with strong espresso if preferred.
- Trim ends just before serving to maintain a neat presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Tiramisu, Yule Log Cake, Espresso Cake, Mascarpone, Coffee Dessert, Holiday Cake, Italian Dessert
