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This gourmet tiramisu yule log cake brings together everything I love about classic tiramisu and the festive flair of a rolled holiday cake. With soft espresso-infused sponge and a mascarpone cream that melts on your tongue it always feels like the star of the dessert table in our home.
Each bite reminds me of cozy family evenings when we squeeze around the kitchen counter to cut the very first slice together. Every year it feels like the highlight of our holiday baking season.
Gather Your Ingredients
- Plain flour: Adds structure to the sponge. Sift well for a light roll
- Instant espresso: Delivers a deep coffee flavor that truly defines tiramisu. Go for high-quality granules for best results
- Large egg whites: Whip up for the sponge’s airy lift. Room temperature eggs will whip higher
- White sugar: Adds the perfect touch of sweetness and helps stabilize egg whites
- Large egg yolks: Provide richness and tenderness to the cake
- Whole eggs: Bring cohesion to the batter and a pleasing crumb
- Chilled heavy cream: Whips up into a thick filling that stays light
- Confectioners sugar: Sweetens the filling and dissolves easily. Sift for a smooth cream
- Vanilla extract: Rounds out the flavor and deepens the aroma. Pure vanilla is preferable
- Coffee-flavored liqueur: Brings another layer of adult warmth. Kahlua or Tia Maria both work well
- Chilled mascarpone cheese: The heart of the cream. Look for mascarpone that is thick and smooth with a clean flavor
- Cocoa powder: A classic tiramisu finish and adds a beautiful dusting. Choose unsweetened and sift on top for a luxe look
How to Make It
- Sponge Base Preparation:
- Preheat your oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and very lightly grease it so the sponge releases easily later.
- Whip egg whites:
- Using a mixer begin whipping room-temperature egg whites. When very foamy start adding half the measured white sugar a spoonful at a time. Beat until stiff glossy peaks form. Well-whipped whites guarantee a lofty and light sponge.
- Mix egg yolks and eggs:
- In a separate bowl whisk together the egg yolks and the whole eggs along with the remaining sugar. Mix for several minutes until pale and creamy. This dissolves the sugar and traps air for a plush roll.
- Combine dry ingredients:
- Gently fold in your sifted flour and instant espresso powder to the egg mixture. Add in small amounts so you keep as much air as possible.
- Fold in egg whites:
- Carefully add the whipped whites to the batter one third at a time. Use sweeping motions with a large spatula to avoid deflating the mixture.
- Bake:
- Spread the batter evenly in your prepared sheet pan. Bake for 12 to 15 minutes until the sponge is light golden and springs back when gently touched.
- Cool and roll:
- Remove from the oven and immediately loosen the edges. While still warm invert onto a clean kitchen towel dusted lightly with confectioners sugar. Peel away the parchment and roll up the sponge inside the towel from the short end to create a spiral. Let cool completely.
- Make mascarpone filling:
- Whip heavy cream with confectioners sugar and vanilla until stiff peaks form. In a separate bowl stir together mascarpone and coffee liqueur until just smooth. Gently fold whipped cream into mascarpone to create a fluffy filling.
- Unroll and fill:
- Carefully unroll the cooled sponge and spread the mascarpone cream evenly over the surface leaving a margin on the edges. Use a gentle hand to avoid tearing the cake.
- Reroll and chill:
- Roll the cake back up with the filling inside this time. Transfer to a serving platter seam side down. Cover lightly and chill at least two hours so the flavors meld and the roll sets.
- Dust and serve:
- Right before serving dust the top with cocoa powder. Slice thickly to showcase the swirling interior and creamy layers.
My favorite part has to be the mascarpone filling. It feels so velvety and rich I often sneak an extra spoonful. My children always hover near the counter just waiting for the first taste of that creamy slice and it is quickly gone every single time.
Flavor Boosters
If you run out of mascarpone blend equal parts cream cheese and heavy cream for a quick alternative. For a non-alcoholic version try adding cooled strong espresso or coffee syrup instead of liqueur. If instant espresso is hard to find just double up on regular instant coffee.
Serving Suggestions
This cake shines all on its own but I like to serve it with a drizzle of chocolate sauce or a dollop of barely sweetened whipped cream. Add chocolate curls or espresso beans on top for extra elegance. It is also delicious with after-dinner coffee or a glass of dessert wine.
Creative Twists
Swap out the espresso for hazelnut liqueur or orange zest for a brighter twist in the spring. For winter garnish with sugared cranberries or edible gold leaf to add holiday sparkle. You can use raspberry puree in the filling for a fruity update after New Year celebrations.
A little planning and patience will make your tiramisu yule log just as much of a highlight for your holiday as it is for ours. Enjoy sharing each lush slice and the happy celebration it brings.
Common Questions About This Recipe
- → How do you ensure the sponge cake stays moist?
Beat egg whites until stiff before folding into the batter, and avoid overbaking the cake. Rolling the sponge while still warm also prevents cracking and dryness.
- → What can I use as a substitute for mascarpone cheese?
If mascarpone isn't available, blend equal parts of cream cheese and heavy cream for a similar creamy texture and flavor.
- → Can the yule log be made ahead of time?
Yes, assemble and chill the tiramisu yule log up to 24 hours in advance. Dust with cocoa just before serving to keep the topping fresh.
- → How is the coffee flavor incorporated?
Instant espresso and coffee-flavored liqueur are added to both the sponge and cream layers, imparting signature tiramisu notes throughout the cake.
- → Is there a non-alcoholic option for this dessert?
Simply omit the coffee liqueur and use additional espresso instead for a family-friendly version with full flavor.