Gourmet Tiramisu Yule Log Cake Recipe
Introduction
This Gourmet Tiramisu Yule Log Cake is a delightful twist on a classic Italian dessert, perfect for festive occasions. Its light espresso sponge and creamy mascarpone filling come together in a stunning rolled cake that’s as delicious as it is impressive.
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 the flour and instant 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 of white sugar and continue beating until medium peaks form. Set aside.
- Step 3: In a separate bowl, beat the egg yolks, whole eggs, and 3 tablespoons of sugar until the mixture reaches the ribbon stage, about 5-10 minutes.
- Step 4: Gently fold the egg white meringue into the yolk mixture in three additions, maintaining the batter’s airiness. Then fold in the sifted flour and espresso mixture until just combined.
- Step 5: Pour the batter evenly into the prepared pan, tap gently to level and remove air bubbles. Bake for 8-10 minutes until done.
- Step 6: Immediately dust the hot cake with cocoa powder. Turn the cake out onto fresh parchment paper, peel off the original parchment, then roll the cake and parchment from the short end. Let it cool for 20 minutes, then gently unroll and cool completely.
- Step 7: While cooling, prepare the filling by beating the chilled heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur to soft peaks. Fold in the mascarpone cheese gently.
- Step 8: Spread half the filling evenly over the cooled cake, leaving a ¼ inch border. Roll the cake tightly again. Use the remaining filling to frost the outside of the roll.
- Step 9: Dust the completed cake roll with cocoa powder. For a neat presentation, trim the ends just before serving. Enjoy your elegant tiramisu yule log!
Tips & Variations
- Use room temperature eggs to achieve better volume and texture in your batter.
- Substitute coffee-flavored liqueur with strong brewed espresso or coffee extract for a non-alcoholic version.
- Chill the mascarpone and cream well before whipping to help them hold their shape.
- For extra flavor, sprinkle a bit of finely grated dark chocolate over the filling before rolling.
Storage
Store the tiramisu yule log covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 15-20 minutes for a softer texture. Avoid freezing as the creamy filling may separate upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can assemble the cake a day in advance and keep it refrigerated. This also allows the flavors to meld beautifully.
What can I use if I don’t have instant espresso powder?
If you don’t have instant espresso powder, you can substitute with very finely ground coffee or a teaspoon of strong brewed espresso powder reduced to a paste.
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Gourmet Tiramisu Yule Log Cake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Gourmet Tiramisu Yule Log Cake is a sophisticated twist on the classic Italian dessert, combining a light espresso-flavored sponge cake rolled with a rich mascarpone cream filling infused with coffee liqueur. Finished with a dusting of cocoa powder, this elegant dessert is perfect for festive celebrations and special occasions.
Ingredients
Scale
Sponge Cake
- 1/3 cup plain flour
- 1 1/2 teaspoons instant espresso powder
- 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
Mascarpone 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 plain flour and instant espresso powder in a small bowl to remove any lumps, then 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 white sugar while continuing to beat until medium peaks form. Set this meringue aside. In another bowl, beat the egg yolks, whole eggs, and 3 tablespoons sugar together until they reach the ribbon stage, which takes about 5-10 minutes.
- Fold Ingredients and Bake: Gently fold the egg white meringue into the egg yolk mixture in three additions to maintain airiness. Then fold in the sifted flour and espresso mixture until just combined. Pour the batter evenly into the prepared jellyroll pan, tapping lightly to remove air bubbles. Bake in the preheated oven for 8-10 minutes until the cake is set and slightly springy.
- 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, peel away the original parchment, and roll the cake and parchment together starting from the short end, like a jelly roll. Let it cool rolled for about 20 minutes. Afterward, gently unroll the cake and cool completely.
- Prepare Filling and Fill the Cake: While the cake cools, prepare the filling by beating chilled heavy cream, confectioners’ sugar, vanilla extract, and coffee-flavored liqueur to soft peaks with an electric mixer. Fold in the chilled mascarpone cheese gently until smooth and combined. Spread half of this filling evenly over the fully cooled cake, leaving a 1/4 inch border on all sides.
- Assemble and Serve the Cake Roll: Re-roll the cake tightly from the same side as before. Frost the outside of the cake roll with the remaining mascarpone filling, then dust the outside generously with cocoa powder. For a neat presentation, trim the ends of the roll just before serving. Enjoy your elegant and delicious Tiramisu Yule Log Cake!
Notes
- Use room temperature eggs to achieve better volume when whipping.
- Ensure the mascarpone and heavy cream are well chilled for optimal creaminess and structure.
- The coffee-flavored liqueur can be replaced with strong brewed espresso if preferred, reducing alcohol content.
- Rolling the cake while warm prevents cracks and helps it retain shape.
- Store the assembled cake in the refrigerator and consume within 2-3 days for freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Tiramisu, Yule Log, Espresso Cake, Mascarpone, Coffee, Holiday Dessert, Italian Dessert, Cake Roll
