Gourmet Tiramisu Yule Log Cake – A Show-Stopping Holiday Masterpiece

Why You’ll Love This Recipe

This recipe combines the best of tiramisu and a festive Yule log in one elegant dessert. It’s light, creamy, and rich in flavor with a perfect balance of coffee, cocoa, and sweet mascarpone. The sponge cake rolls easily and stays moist, while the filling provides that signature tiramisu creaminess. Plus, it’s make-ahead friendly—ideal for busy holidays when you want your dessert ready to dazzle.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Eggs – Whipped to perfection, they form the airy base of the sponge cake. Separate the yolks and whites for maximum volume and lightness.

Granulated sugar – Sweetens the sponge while helping stabilize the whipped eggs.

All-purpose flour – Gives the cake structure without making it dense.

Cornstarch – Lightens the texture of the sponge, keeping it soft and pliable for rolling.

Espresso or strong coffee – Adds the signature tiramisu flavor. Use freshly brewed espresso for the most aromatic results.

Mascarpone cheese – The heart of tiramisu, it creates a rich, creamy filling that feels luxurious yet light.

Heavy cream – Whipped and folded into the mascarpone for a velvety texture.

Powdered sugar – Sweetens the filling and stabilizes the whipped cream.

Vanilla extract – Enhances the mascarpone’s flavor and rounds out the coffee notes.

Cocoa powder – Dusted over the top for that authentic tiramisu finish and a beautiful presentation.

Dark chocolate – Optional, for drizzling or decorating the log to give it a festive look.

Coffee liqueur or rum – Optional but adds depth and warmth to the espresso soak.

Directions

Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

In a large bowl, beat the egg yolks with half of the sugar until pale and thick. In another bowl, whisk the egg whites until soft peaks form, then gradually add the remaining sugar until stiff peaks develop. Gently fold the egg whites into the yolk mixture.

Sift together the flour and cornstarch, then fold them into the egg mixture until just combined. Spread the batter evenly into the prepared pan and bake for 10–12 minutes or until the cake springs back when lightly touched.

While still warm, turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake up with the towel from the short end. Allow it to cool completely while rolled.

For the filling, beat the mascarpone, powdered sugar, vanilla, and a tablespoon of espresso until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.

Unroll the cooled sponge and brush it lightly with espresso (mixed with liqueur if using). Spread an even layer of mascarpone filling, then carefully roll the cake back up.

For the topping, spread the remaining mascarpone filling over the outside of the log. Smooth or texture it with a spatula, then dust generously with cocoa powder. Chill for at least 2 hours before serving. Garnish with chocolate shavings or curls if desired.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 8–10 people. Preparation takes about 35 minutes, baking around 12 minutes, and chilling about 2 hours, for a total of approximately 2 hours and 45 minutes.

Storage/reheating

Store the cake in the refrigerator, covered, for up to 3 days. To serve, remove it from the fridge 15 minutes before slicing to allow the flavors to bloom. You can also freeze it (well-wrapped) for up to one month—just thaw overnight in the fridge before serving.

Variations and Customizations

Chocolate Espresso Roll – Add a tablespoon of cocoa powder to the sponge for a darker, richer base.

Nutty Tiramisu Log – Sprinkle crushed hazelnuts or almonds between the layers for texture.

Holiday Spice Version – Add a pinch of cinnamon or nutmeg to the filling for seasonal warmth.

Baileys Cream Filling – Replace part of the mascarpone with Baileys or coffee liqueur for a boozy twist.

Mini Yule Logs – Cut the sponge in half before filling to make individual portions.

Vegan Adaptation – Use dairy-free mascarpone and coconut cream for the filling.

Matcha Tiramisu Log – Substitute espresso with matcha for an elegant green variation.

Mocha Edition – Add melted chocolate to the filling for a deeper, mocha flavor.

Berry Layer – Add a thin layer of raspberry jam or fresh berries inside for a fruity contrast.

Elegant Finish – Pipe rosettes of mascarpone cream along the top and decorate with gold leaf or chocolate curls.

FAQs

1. Can I make the cake a day ahead?

Yes, it actually tastes better the next day as the flavors meld together beautifully.

2. My cake cracked while rolling—what should I do?

Don’t worry; you can cover it with the mascarpone frosting, and it will still look flawless.

3. Can I use cream cheese instead of mascarpone?

Yes, but it will have a tangier flavor. Soften it well before mixing.

4. What’s the best coffee for tiramisu flavor?

Strong brewed espresso or instant espresso powder dissolved in hot water works best.

5. How do I get a smooth, clean swirl?

Roll the cake while it’s still warm to prevent cracking and help it hold its shape.

6. Can I skip the alcohol?

Absolutely—the cake tastes amazing even without it. Just use extra espresso or coffee.

7. Can I decorate it differently?

Yes, you can frost it with whipped cream or ganache and add festive decorations.

8. How can I make it more chocolatey?

Add cocoa powder to the sponge or drizzle melted dark chocolate over the top.

9. How do I store leftovers?

Keep the cake tightly covered in the fridge to prevent it from drying out.

10. Can I freeze it before serving?

Yes, freeze it for up to a month. Thaw overnight in the refrigerator before enjoying.

Conclusion

The Gourmet Tiramisu Yule Log Cake is a luxurious centerpiece dessert that beautifully blends classic tiramisu flavors with the festive charm of a holiday log. Every slice is a masterpiece of creamy mascarpone, light sponge, and deep espresso tones. Elegant, indulgent, and surprisingly simple to make, it’s the kind of dessert that turns any gathering into a celebration. Whether you serve it dusted with cocoa or dressed in chocolate curls, this show-stopping Yule log will impress your guests and leave them asking for seconds.

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