If you’re dreaming of a show-stopping dessert that blends classic Italian flair with holiday magic, this Indulgent Gourmet Tiramisu Yule Log Cake Recipe is your ultimate answer. It’s the perfect sweet centerpiece for festive gatherings or any day you want to spoil yourself with something truly special. Rich layers of coffee-soaked sponge and creamy mascarpone make each bite heavenly, while the elegant rolled shape brings a cozy, celebratory vibe that instantly feels like a warm hug.
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Why You’ll Love This
I love this recipe because it transforms a traditional tiramisu into a festive Yule log that’s as beautiful as it is delicious—guaranteed to impress your guests or make your holiday moments extra memorable.
- Reliable Texture, Great Flavor: The perfect balance of light sponge and creamy mascarpone ensures every slice melts in your mouth with both softness and structure.
- Crisp–Golden Finish: The cocoa-dusted towel technique helps create a delicate crust that adds subtle texture without drying out the cake.
- Pantry-Friendly Ingredients: You’ll find most items right in your kitchen, with easy swaps if needed—no specialty stores necessary.
- Weeknight Easy, Weekend Worthy: It’s straightforward enough to tackle any day but special enough to save for celebrations.
Ingredient Snapshot
For this Indulgent Gourmet Tiramisu Yule Log Cake Recipe, quality and freshness make all the difference, especially with your eggs, mascarpone, and coffee. A few simple choices can elevate your cake from good to unforgettable.
- Fresh Eggs: Choose the freshest eggs you can find for a light, airy cake with good structure.
- Espresso/Coffee: Use strong, freshly brewed espresso for that robust, authentic tiramisu flavor.
- Mascarpone Cheese: Opt for full-fat, high-quality mascarpone to enrich the filling’s creaminess.
- Unsweetened Cocoa Powder: Make sure it’s unsweetened for a bittersweet contrast that’s never cloying.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Indulgent Gourmet Tiramisu Yule Log Cake Recipe
Step 1 — Set Up & Season
Begin by preheating your oven to 350°F (175°C) and lining your jelly roll pan with parchment paper—this keeps the cake from sticking and makes rolling much easier later. Next, beat your fresh eggs and granulated sugar together for about five minutes. You’ll notice the mixture thicken and turn a pale, toasty yellow—that’s your sign that air is whipped in, creating a light sponge foundation. Gently fold in vanilla extract, sifted flour, cocoa powder, baking powder, and salt, taking care not to overmix. Overworking the batter can knock out the air and result in a dense cake, so slow and steady wins here.
Step 2 — Sear, Toast, or Mix
Spread the batter evenly in your prepared pan using a spatula, making sure it reaches all corners with an even layer. Bake for roughly 20 to 25 minutes—start checking at 20 to avoid overbaking. Your cake’s top should have a slight golden hue and spring back gently when pressed. While it’s baking, simmer your brewed espresso with coffee liqueur and a bit of sugar until the sugar dissolves, then set aside to cool. This syrup is where your cake gets that signature rich tiramisu punch, so a strong brew really shines here.
Step 3 — Finish for Best Texture
As soon as the cake comes out, give it about five minutes to cool but keep it warm enough to roll. Flip it onto a cocoa-dusted clean kitchen towel, then roll the cake up tightly with the towel inside—this sets the shape and prevents cracking. After the cake cools completely, whip your heavy cream to soft peaks before gently folding in mascarpone, powdered sugar, and vanilla extract. Unroll the cake carefully, brush generously with that fragrant coffee syrup, and spread your creamy filling evenly. Then reroll without the towel and wrap in plastic wrap, chilling it for at least an hour. This resting step lets all the flavors meld beautifully and the texture set just right for slicing.
Smart Little Tips
From my kitchen to yours, these tips helped me nail this cake consistently—and I know you’ll appreciate them too.
- Doneness Cue: The cake should bounce back when touched lightly, not stick a toothpick completely but should be moist.
- Temperature Trick: Roll the cake warm, not hot, to avoid cracks but retain flexibility.
- Make-Ahead Move: You can prepare the cake a day in advance and refrigerate after rolling for flavors to deepen.
- Avoid This Pitfall: Don’t skip dusting your towel with cocoa powder—it prevents sticking and gives a beautiful finish.
Serving Ideas
Finishing Touches
A dusting of unsweetened cocoa powder atop your cooled tiramisu log gives it a sophisticated, rustic look, while dark chocolate shavings add irresistible crunch and a hint of bittersweet contrast. I like to add them just before serving so the shavings look fresh and the cocoa powder doesn’t melt into the cream.
Pair It With
Pair this cake with a light espresso or a rich dessert wine to amplify that coffee-chocolate vibe. For non-alcoholic options, a cup of chai or a glass of cold milk balances the sweetness while complementing the creamy texture beautifully.
Easy Plating Upgrades
For casual dinner parties, I like placing a sprig of fresh mint and a few fresh berries next to each slice—for a burst of color and freshness. For holidays, edible gold dust or candied coffee beans add an extra festive flair without extra hassle.
Make-Ahead, Store & Reheat
Storing Leftovers
Wrap your leftover tiramisu log tightly with plastic wrap or keep it in an airtight container in the fridge. It stays fresh and creamy for up to 3 days. You might notice the coffee-soaked sponge gets a bit softer over time, which I actually love—it becomes even more luscious and melded.
Freezing Tips
This cake freezes surprisingly well. Wrap it in plastic wrap, then foil, and freeze for up to a month. When ready to enjoy, thaw it in the fridge overnight—avoid defrosting at room temp to prevent the cream from getting runny. Once thawed, dust with cocoa powder and add fresh chocolate shavings before serving.
Reheating Indulgent Gourmet Tiramisu Yule Log Cake Recipe Without Drying Out
This cake is best enjoyed chilled or at room temperature. If you want to warm it slightly, I recommend microwaving individual slices for about 5-7 seconds—just enough to take the chill off. Avoid the oven or air fryer, as they’ll dry out the delicate cream and sponge. A little warming makes the chocolate flavors sing without compromising texture.
Frequently Asked Questions
Yes! Strong brewed coffee works well if you don’t have espresso, just make sure it's robust to keep that rich tiramisu flavor.
Roll the cake while it’s still warm, using a cocoa-dusted towel inside to help the cake bend gently without cracking.
You can substitute with full-fat cream cheese, but it will alter the flavor slightly. Mascarpone has a smoother, richer taste that’s traditional in tiramisu.
Absolutely! It actually tastes better after resting in the fridge for several hours or overnight as the flavors develop beautifully.
Final Thoughts
I truly enjoy making this Indulgent Gourmet Tiramisu Yule Log Cake Recipe whenever I want to create a special dessert that feels packed with love but isn’t overly complicated. It’s a treat that combines the best of classic tiramisu with the festive spirit of a Yule log, perfect for holiday celebrations or whenever you want to impress with minimal fuss. With a little care and the tips shared here, you’ll find yourself confidently slicing into a beautifully layered, richly flavored cake that brings smiles and happy sighs all around. So grab that espresso, get rolling, and enjoy the sweet success—you deserve it.
PrintPrint Recipe
Indulgent Gourmet Tiramisu Yule Log Cake Recipe
This Indulgent Gourmet Tiramisu Yule Log Cake combines the classic flavors of tiramisu with an elegant yule log presentation. Featuring a light cocoa sponge cake soaked with coffee syrup, layered with creamy mascarpone filling, and topped with a dusting of cocoa powder and dark chocolate shavings, this dessert is perfect for festive occasions and special celebrations.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Cake
- 4 pcs Eggs fresh eggs for structure and lift
- 1 cup Granulated Sugar (coconut sugar can be used)
- 1 teaspoon Vanilla Extract pure vanilla for best flavor
- 1 cup All-Purpose Flour (gluten-free blend can be substituted)
- ⅓ cup Cocoa Powder unsweetened for best results
- 1 teaspoon Baking Powder check freshness for rising
- ¼ teaspoon Salt enhances overall flavors
For the Coffee Syrup
- 1 cup Brewed Espresso or strong coffee for robust flavor
- 2 tablespoon Coffee Liqueur optional; substitute with vanilla extract for non-alcoholic version
For the Filling
- 1 cup Powdered Sugar alternative sweeteners are acceptable
- 1 cup Heavy Whipping Cream full-fat for stability
- 8 oz Mascarpone Cheese classic tiramisu flavor
For Decoration
- 2 tablespoon Unsweetened Cocoa Powder for dusting over the top
- ¼ cup Dark Chocolate Shavings adds crunch and visual appeal
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking.
- Beat eggs and sugar: In a large bowl, use a hand or stand mixer to beat the eggs and granulated sugar for about 5 minutes until the mixture is thickened and pale, which provides structure and lift to the cake.
- Add vanilla and dry ingredients: Gently add the vanilla extract, then carefully fold in the sifted all-purpose flour, cocoa powder, baking powder, and salt. Fold slowly to keep the batter airy and avoid overmixing.
- Bake the cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 25 minutes or until the cake springs back when lightly touched.
- Prepare coffee syrup: While the cake bakes, simmer brewed espresso, coffee liqueur, and some sugar until completely dissolved. Let the syrup cool at room temperature.
- Cool and roll the cake: Remove the cake from the oven and cool in the pan for about 5 minutes. Then invert the cake onto a cocoa-dusted clean kitchen towel, peel off the parchment paper, and roll the cake tightly with the towel while it is still warm. Let it cool completely rolled up to form the shape.
- Make the filling: Whip the heavy cream until soft peaks form. In a separate bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract, then gently fold in the whipped cream until smooth and creamy.
- Assemble the log: Carefully unroll the cooled cake, brush evenly with the prepared coffee syrup, then spread the mascarpone filling over the surface. Reroll the cake tightly without the towel.
- Chill the cake: Wrap the tiramisu yule log tightly in plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the filling to set.
- Decorate and serve: Before serving, dust the top with unsweetened cocoa powder and garnish with dark chocolate shavings for a beautiful and indulgent finish.
Notes
- For a non-alcoholic version, substitute coffee liqueur with vanilla extract in the coffee syrup.
- Use a gluten-free flour blend if you require a gluten-free dessert.
- Make sure to handle the cake gently when rolling and unrolling to prevent cracking.
- Letting the cake cool completely rolled helps it maintain the log shape without breaking.
- The mascarpone filling can be made a day ahead and kept refrigerated for convenience.
- For extra flavor, add a splash of vanilla extract to the mascarpone filling.
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