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Gourmet Tiramisu Yule Log Cake

Irresistible Gourmet Tiramisu Yule Log Cake for Festive Joy

This Gourmet Tiramisu Yule Log Cake combines rich coffee flavors and creamy mascarpone, making it the perfect festive dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Plain Flour Consider almond or coconut flour for a gluten-free twist.
  • 2 tablespoons Espresso Powder Substitute with strongly brewed coffee or chicory root powder for a caffeine-free option.
  • 5 large Egg Whites Essential for moisture and an airy texture in the cake.
  • 5 tablespoons Sugar Sweetens both the cake and meringue perfectly.
  • 3 large Egg Yolks Adds a touch of richness to the batter.
For the Filling
  • 1 cup Mascarpone Cheese You can substitute with a mix of cream cheese and heavy cream for a similar taste.
  • 1 cup Cream Used for whipping into the filling.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor of the filling.
  • 2 tablespoons Coffee Liqueur Adds a delightful depth to the filling.
For Dusting
  • 2 tablespoons Cocoa Powder Used for dusting the cake.

Equipment

  • Jelly Roll Pan
  • Mixing Bowls
  • Whisk
  • Parchment paper
  • Baking Spray

Method
 

Step‑by‑Step Instructions for Gourmet Tiramisu Yule Log Cake
  1. Preheat the oven to 400℉ (200℃) and prepare a jelly roll pan lined with parchment paper.
  2. Sift together the plain flour and espresso powder and set aside.
  3. Beat the egg whites until foamy, gradually adding sugar until medium peaks form.
  4. Whisk the egg yolks and whole eggs with sugar until thick and pale.
  5. Fold the whipped egg whites into the egg yolk mixture, then fold in flour mixture.
  6. Pour the batter into the prepared pan and bake for 8-10 minutes or until the cake springs back when touched.
  7. Dust the top with cocoa powder and roll the cake tightly in parchment paper to cool.
  8. Whip the cream, vanilla, coffee liqueur, and sugar until soft peaks form, then fold in mascarpone.
  9. Unroll the cooled cake and spread half of the filling, then re-roll tightly.
  10. Frost the outside with remaining filling, dust with cocoa powder, and trim ends for a clean look.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Best enjoyed cold.

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