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
