Gourmet Tiramisu Yule Log Cake Recipe
Introduction
Discover a festive twist on the classic tiramisu with this elegant yule log cake. Combining rich coffee flavors and creamy mascarpone filling, it’s a stunning centerpiece for any holiday gathering. Perfect for impressing your guests with a delicious and beautiful dessert!
Ingredients
- 1/3 cup plain flour
- 3 large egg yolks
- 2 large eggs
- 2 large egg whites
- 1 1/2 tsp instant espresso powder (e.g., Medaglia D’Oro)
- 5 tbsp sugar
- 3 tbsp sugar
- 7/8 cup heavy cream (cold)
- 3 tbsp confectioners’ sugar
- 3/4 tsp vanilla extract (pure vanilla)
- 1/2 cup mascarpone cheese (room temperature)
- 2 tbsp coffee liqueur
- cocoa powder (for dusting)
Instructions
- Step 1: Preheat your oven to 400℉ (200℃). Line a jellyroll pan with parchment paper and lightly spray with baking spray. Sift together the flour and espresso powder, then set aside.
- Step 2: Using an electric mixer with a whisk attachment, beat the egg whites until foamy. Gradually add 5 tablespoons of sugar while beating until medium peaks form. Set aside.
- Step 3: In another 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 mixture into the yolk mixture in three additions to keep the batter airy. Then fold in the sifted flour and espresso mixture just until combined.
- Step 5: Pour the batter into the prepared pan, spreading evenly and tapping to remove air bubbles. Bake for 8-10 minutes until done.
- Step 6: Immediately dust the cake top with cocoa powder. Turn the cake out onto fresh parchment paper, peel off the original paper, and roll the cake with the parchment in a jellyroll style. Let cool for 20 minutes, then unroll and cool completely.
- Step 7: To prepare the filling, beat the cold heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur until soft peaks form. Gently fold in the mascarpone cheese until smooth.
- Step 8: Spread half of the filling evenly over the cooled cake, leaving a ¼ inch border. Roll the cake tightly from the same side as before.
- Step 9: Use the remaining filling to frost the outside of the cake roll. Dust with cocoa powder and trim the ends before serving for a neat appearance.
Tips & Variations
- For a gluten-free version, substitute plain flour with almond or coconut flour, reducing the amount by 25% and adding a binding agent like xanthan gum.
- If you prefer a caffeine-free option, replace espresso powder with chicory root powder for a similar coffee flavor.
- Mascarpone can be swapped with a mix of cream cheese and heavy cream (3:1), whipped smooth for a similar texture.
- Use coconut and cashew cream as a non-dairy alternative, though it will slightly change the flavor.
Storage
Store the tiramisu yule log cake covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 15 minutes for the best texture. Avoid freezing as it may affect the cream filling’s consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cake ahead of time?
Yes, you can prepare the cake and filling a day ahead. Assemble and frost the cake on the day you plan to serve for the freshest taste and texture.
What if I don’t have coffee liqueur?
You can omit the coffee liqueur or substitute it with brewed espresso or coffee extract for flavor without the alcohol.
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Gourmet Tiramisu Yule Log Cake Recipe
- Total Time: 40 minutes
- Yield: 8–10 servings 1x
Description
This Gourmet Tiramisu Yule Log Cake offers a festive twist on the classic Italian dessert, combining airy espresso-flavored sponge cake with a creamy mascarpone and coffee liqueur filling. Perfect for holiday gatherings, this elegant yule log features a light yet rich coffee essence balanced by sweet cocoa dusting, making it an impressive centerpiece dessert that delights with each bite.
Ingredients
Scale
For the Cake:
- 1/3 cup plain flour (or substitute with almond or coconut flour for gluten-free)
- 3 large egg yolks
- 2 large eggs
- 2 large egg whites
- 1 1/2 tsp instant espresso powder
- 5 tbsp sugar (for egg whites)
- 3 tbsp sugar (for egg yolks and whole eggs)
For the Filling:
- 7/8 cup heavy cream (cold, for 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
- Prepare Baking Equipment and Dry Ingredients: Preheat the oven to 400℉ (200℃). Line a jellyroll pan with parchment paper and lightly grease it with baking spray. Sift together the plain 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, then gradually add 5 tablespoons of sugar until medium peaks form. Set aside. In a separate bowl, whisk the egg yolks, whole eggs, and 3 tablespoons of sugar until the mixture reaches the ribbon stage, approximately 5-10 minutes.
- Fold Ingredients and Bake: Carefully fold the egg white meringue into the egg yolk mixture in three additions to maintain airiness. Then fold in the sifted flour and espresso powder mixture just until combined. Pour the batter evenly into the prepared jellyroll pan, tapping gently to remove air bubbles. Bake for 8-10 minutes until set and lightly golden.
- Roll and Cool the Cake: Immediately dust the cake with cocoa powder upon removal from the oven. Turn the cake out onto a fresh parchment paper sheet, peel off the original parchment, then roll the cake and parchment together starting from the short end. Let it cool rolled for about 20 minutes, then carefully unroll and continue cooling completely.
- Prepare Filling and Fill the Cake: Whip the cold heavy cream with confectioners’ sugar, vanilla extract, and coffee liqueur until soft peaks form. Gently fold in room-temperature mascarpone cheese until smooth. Spread half of this filling evenly over the cooled, unrolled cake, leaving a ¼ inch border on all sides.
- Assemble and Serve the Cake Roll: Roll the cake tightly starting from the same short end. Use the remaining filling to frost the outside of the cake roll. Dust the entire cake roll with cocoa powder for decoration. Trim the ends just before serving for a clean look. Serve and enjoy this festive tiramisu yule log!
Notes
- For a gluten-free version, substitute plain flour with almond or coconut flour, reducing quantity by 25% and adding a binding agent such as xanthan gum if needed.
- Substitute instant espresso powder with strongly brewed coffee or instant coffee granules dissolved in hot water; adjust the liquid in the recipe accordingly.
- For a caffeine-free alternative, use chicory root powder to mimic coffee flavor.
- Mascarpone can be replaced with a mixture of cream cheese and heavy cream (3:1 ratio), whipped smooth before use.
- For a non-dairy filling, try combining coconut cream and cashew cream, noting the flavor will be different.
- Ensure the cake is completely cooled before adding the filling to prevent melting and sogginess.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Tiramisu, Yule Log, Christmas Cake, Coffee Cake, Mascarpone, Holiday Dessert, Espresso Cake, Festive Cake
