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Indulgent Gourmet Tiramisu Yule Log Cake Recipe

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4.7 from 3 reviews

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.

Ingredients

For the Cake

  • 4 pcs Eggs fresh eggs for structure and lift
  • 1 cup Granulated Sugar (coconut sugar can be used)
  • 1 tsp Vanilla Extract pure vanilla for best flavor
  • 1 cup All-Purpose Flour (gluten-free blend can be substituted)
  • 1/3 cup Cocoa Powder unsweetened for best results
  • 1 tsp Baking Powder check freshness for rising
  • 1/4 tsp Salt enhances overall flavors

For the Coffee Syrup

  • 1 cup Brewed Espresso or strong coffee for robust flavor
  • 2 tbsp 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 tbsp Unsweetened Cocoa Powder for dusting over the top
  • 1/4 cup Dark Chocolate Shavings adds crunch and visual appeal

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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