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Gourmet Tiramisu Yule Log Cake Recipe

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4.6 from 79 reviews

This Gourmet Tiramisu Yule Log Cake is a delicate and elegant dessert combining the airy lightness of a sponge cake infused with espresso powder and the rich, creamy mascarpone filling sweetened with coffee liqueur. Rolled into a classic jelly roll shape and generously dusted with cocoa powder, this cake offers a beautiful presentation and an authentic tiramisu flavor perfect for festive celebrations or special occasions.

Ingredients

For the Cake:

  • 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

For the Filling:

  • 7/8 cup heavy cream (cold, for best 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

  1. 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 to remove any lumps and set aside.
  2. 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 while continuing to beat until medium peaks form. In a separate bowl, beat the egg yolks, whole eggs, and 3 tablespoons of sugar together until the mixture reaches the ribbon stage, which takes about 5-10 minutes.
  3. Fold Ingredients and Bake: Gently fold the egg white meringue into the egg yolk mixture in three additions to preserve airiness. Then fold in the sifted flour and espresso powder mixture until just combined. Pour the batter into the prepared jellyroll pan, smoothing it to the edges and tapping gently to release air bubbles. Bake for 8-10 minutes until the cake is fully cooked.
  4. Roll and Cool the Cake: Immediately dust the warm cake top with cocoa powder. Turn the cake out onto fresh parchment paper, remove the pan and peel off the original parchment. Roll the cake and parchment together starting from the short end jelly roll style, then let it cool for 20 minutes. Once cooled, carefully unroll it and allow it to cool completely.
  5. Prepare Filling and Fill the Cake: Whip the cold heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur until soft peaks form. Gently fold in room temperature mascarpone cheese for a smooth filling. When the cake is completely cool, spread half of the filling evenly over the surface, leaving a ¼ inch border on all sides.
  6. Assemble and Serve the Cake Roll: Roll the cake tightly again from the same short end. Spread the remaining filling over the outside of the rolled cake. Generously dust with cocoa powder for flavor and visual appeal. Trim the ends neatly before serving for a polished look.

Notes

  • Use cold heavy cream for best whipping results.
  • Room temperature mascarpone mixes better into the filling without lumps.
  • Be gentle when folding to maintain the airiness of the batter and cream.
  • Trim the cake ends right before serving to keep them fresh and presentable.
  • Instant espresso powder is key to enhancing the coffee flavor without adding moisture.
  • The cake should be cooled completely before adding filling to prevent melting.

Find it online: https://crispcharm.com/gourmet-tiramisu-yule-log-cake-recipe/