Gourmet Tiramisu Yule Log Cake Recipe
This gourmet Tiramisu Yule Log Cake is a delicate and elegant dessert combining the airy textures of a sponge cake with the rich, creamy flavors of classic tiramisu. Infused with espresso and coffee liqueur, and layered with a smooth mascarpone cream filling, this rolled cake is perfect for festive occasions or as a luxurious treat that impresses both in flavor and presentation.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1/3 cup plain flour
- 1 1/2 teaspoons instant espresso powder
Meringue
- 2 large egg whites, at room temperature
- 5 tablespoons white sugar
Egg Mixture
- 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
For Dusting and Decoration
- Cocoa powder, as needed
Instructions
- Prepare Baking Equipment and Dry Ingredients: Preheat the 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: Using an electric mixer with a whisk attachment, beat the egg whites until foamy. Gradually add 5 tablespoons of sugar while beating continuously until the egg whites form medium peaks. Set aside.
- Beat Egg Yolks and Whole Eggs: In a separate bowl, beat the egg yolks, whole eggs, and 3 tablespoons of sugar together with an electric mixer until the mixture reaches the ribbon stage, approximately 5-10 minutes. This stage indicates the batter is thick and ribbons fall back slowly when the beaters are lifted.
- Fold Ingredients and Bake: Gently fold the whipped egg whites into the egg yolk mixture in three additions to retain airiness. Then fold in the sifted flour and espresso powder until just combined. Pour the batter evenly into the prepared pan, tap gently to release air bubbles, and bake for 8-10 minutes until the cake is set but springy.
- Roll and Cool the Cake: Immediately dust the warm cake surface with cocoa powder. Turn the cake out onto a fresh sheet of parchment paper, remove the original parchment, and roll the cake and parchment together from the short end to form a jelly roll. Let it cool for 20 minutes. After cooling, carefully unroll the cake and allow it to cool completely.
- Prepare Filling: While the cake cools, beat chilled heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur with an electric mixer until soft peaks form. Gently fold in the mascarpone cheese until smooth and combined.
- Fill and Assemble the Cake Roll: Spread half of the filling over the cooled unrolled cake, leaving a ¼ inch border on all sides. Roll the cake tightly again starting from the same side. Use the remaining filling to frost the outside of the rolled cake. Dust the entire cake roll with cocoa powder. For a neat presentation, trim the ends just before serving.
Notes
- Ensure eggs are at room temperature for better volume when whipping.
- Folding the egg whites and flour mixture gently preserves airiness critical for the sponge texture.
- Chilling the heavy cream and mascarpone helps achieve a stable and fluffy filling.
- The cake should be rolled warm to avoid cracking, but allowed to cool completely before final filling to prevent melting the cream.
- Use coffee-flavored liqueur like Kahlua for an authentic tiramisu flavor, or substitute with strong brewed coffee for a non-alcoholic version.
- Trim the ends of the roll for a perfect presentation and to remove any dry or uneven edges.
Keywords: tiramisu, yule log, rolled cake, coffee dessert, mascarpone, holiday cake, sponge cake
