Description
This Gourmet Tiramisu Yule Log Cake combines the elegance of a classic holiday bûche de Noël with the rich, creamy flavors of Italian tiramisu. A light espresso sponge rolled with mascarpone cream and dusted with cocoa for a stunning festive dessert.
Ingredients
-
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon espresso or strong coffee
- 1 teaspoon vanilla extract
For the Mascarpone Cream Filling:
-
- 250g (8 oz) mascarpone cheese
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon coffee liqueur (optional)
For the Espresso Syrup:
-
- 1/4 cup espresso or strong coffee
- 1 tablespoon sugar
For Decoration:
- 1/2 cup whipped cream
- Cocoa powder, for dusting
- Chocolate curls or espresso beans (optional)
Instructions
- Preheat oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat egg yolks, granulated sugar, and brown sugar until thick and pale. Mix in espresso and vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gently fold into the egg yolk mixture.
- In another bowl, beat egg whites until stiff peaks form. Fold gently into the batter until no streaks remain.
- Spread batter evenly into the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched.
- While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and gently roll the cake up in the towel from the short end. Let cool completely.
- Meanwhile, prepare the mascarpone cream: beat mascarpone, heavy cream, powdered sugar, vanilla, and coffee liqueur until smooth and thick.
- Unroll the cooled cake and brush with espresso syrup.
- Spread the mascarpone cream evenly over the cake, leaving a small border at the edges.
- Re-roll the cake tightly (without the towel) and transfer to a serving platter seam-side down.
- Spread whipped cream evenly over the outside of the log, smoothing it with a spatula for a clean finish.
- Dust generously with cocoa powder and decorate with chocolate curls or espresso beans.
- Chill for at least 2 hours before slicing for clean cuts.
Notes
- For an alcohol-free version, skip the coffee liqueur and use extra espresso instead.
- Wrap tightly and refrigerate for up to 3 days — the flavors intensify over time.
- Dust with powdered sugar before serving for a snowy holiday touch.
- Prep Time: 30 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: Italian-French Fusion