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Gourmet Tiramisu Yule Log Cake

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This festive yule log cake combines the classic flavors of tiramisu—espresso-soaked sponge, creamy mascarpone filling, and rich chocolate ganache—into a show-stopping holiday dessert that’s surprisingly easy to make. Perfect for celebrations, it’s decadent yet light, and sure to impress any crowd.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup (90g) all-purpose flour, sifted
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons milk
  • 1/2 cup (120ml) strong brewed espresso or coffee, cooled
  • 2 tablespoons granulated sugar
  • 1 tablespoon Marsala wine or dark rum (optional)
  • 1 cup (250g) mascarpone cheese, cold
  • 1/2 cup (120ml) heavy cream, cold
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • 7 ounces (200g) dark chocolate, chopped (60-70% cacao preferred)
  • 3/4 cup (180ml) heavy cream
  • 1.5 tablespoons (20g) unsalted butter, room temperature
  • Unsweetened cocoa powder (for dusting)
  • Chocolate curls or shavings (optional, for garnish)
  • Fresh berries or sugared cranberries (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, letting extra hang over the sides. Lightly grease the paper.
  2. In a large bowl, beat eggs with an electric mixer on high speed for 5 minutes until thick and pale. Slowly add 1/2 cup sugar and 1 teaspoon vanilla, beating until fluffy and ribbons form (about 2 more minutes).
  3. Sift in 3/4 cup flour and 1/4 teaspoon salt. Gently fold with a spatula until just combined. Add 2 tablespoons milk and fold until smooth and airy.
  4. Pour the batter into the prepared pan, spreading evenly. Bake for 10-12 minutes, until the top springs back when lightly pressed and edges are golden.
  5. Lay a clean kitchen towel on the counter and dust with powdered sugar. Immediately invert the cake onto the towel and peel off the parchment. Starting at the short end, gently roll the cake up in the towel. Let cool completely, seam-side down.
  6. In a small bowl, mix 1/2 cup espresso, 2 tablespoons sugar, and 1 tablespoon Marsala wine (if using). Stir until sugar dissolves. Set aside to cool.
  7. In a chilled bowl, beat 1 cup mascarpone with 1/2 cup heavy cream, 1/2 cup powdered sugar, 1 teaspoon vanilla, and 1 teaspoon espresso powder until smooth and fluffy (about 2-3 minutes on medium-high). Stop at soft peaks.
  8. Carefully unroll the cooled cake. Brush the surface generously with coffee syrup, soaking evenly but not drenching. Let sit for 1-2 minutes.
  9. Spread the mascarpone filling evenly over the cake, leaving a 1/2-inch border. Gently re-roll the cake (without the towel), using parchment to help. Place seam-side down on a serving platter.
  10. In a small saucepan, heat 3/4 cup heavy cream until just simmering. Pour over 7 ounces chopped dark chocolate and let sit for 1 minute. Add 1.5 tablespoons butter and stir until glossy and smooth. Cool for 15-20 minutes until thickened but pourable.
  11. Pour or spread the ganache over the rolled cake, swirling with a spatula. Dust with cocoa powder and garnish with chocolate curls and berries. Chill for at least 1 hour before slicing.

Notes

For best results, use room temperature eggs and avoid overbaking the sponge. Roll the cake while warm to prevent cracks. If the filling oozes, chill the cake before adding ganache. The cake can be made gluten-free or dairy-free with simple swaps. It tastes even better after a night in the fridge, and cracks can be hidden with ganache.

Nutrition

Keywords: tiramisu yule log, holiday dessert, Christmas cake, Italian dessert, chocolate yule log, mascarpone, espresso cake, festive dessert, bûche de Noël, easy yule log

Find it online: https://norasfoods.com/gourmet-tiramisu-yule-log-cake-recipe-easy-festive-holiday-dessert/