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Gourmet Tiramisu Yule Log Cake Recipe

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4.6 from 105 reviews

This Gourmet Tiramisu Yule Log Cake combines the classic Italian tiramisu flavors with the festive charm of a Yule log. A delicate cocoa sponge cake is soaked in a rich coffee syrup, layered with smooth mascarpone cream, and finished with a luscious dark chocolate ganache. Decorated with seasonal accents, this elegant dessert is perfect for holiday celebrations and special occasions.

Ingredients

Sponge Cake

  • 6 large eggs, separated
  • 150g granulated sugar, divided
  • 80g all-purpose flour, sifted
  • 40g unsweetened cocoa powder, sifted
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, melted and cooled (optional)

Coffee Syrup

  • 240ml strong brewed espresso or very strong coffee, cooled
  • 60g granulated sugar (for syrup)
  • 60ml non-alcoholic coffee syrup or rum extract (substitute for coffee liqueur/rum/brandy)

Mascarpone Cream

  • 500g mascarpone cheese, chilled
  • 480ml heavy cream, chilled
  • 100g powdered sugar, sifted, plus more to taste
  • 2 teaspoons pure vanilla extract (for cream)
  • Pinch of salt (for cream)

Chocolate Ganache

  • 280g dark chocolate (60-70% cocoa solids), finely chopped
  • 240ml heavy cream (for ganache)
  • 2 tablespoons unsalted butter, softened (optional, for ganache)

Decorations (Optional)

  • Unsweetened cocoa powder, for dusting
  • Chocolate shavings or curls
  • Fresh cranberries or sugared cranberries
  • Sprigs of fresh rosemary or holly leaves
  • Meringue mushrooms

Instructions

  1. Prepare the Sponge Cake: Preheat oven to 180°C (350°F). Line a 12×17 inch baking sheet with greased parchment paper. Whisk together sifted flour, cocoa powder, baking powder, and salt. Beat egg yolks with 75g sugar until pale and creamy; stir in vanilla extract and melted butter if using. In a separate bowl, whip egg whites with remaining 75g sugar until stiff, glossy peaks form. Gently fold the egg whites into the yolk mixture, then fold in the dry ingredients until just combined. Spread the batter evenly on the prepared baking sheet and bake for 10-12 minutes. Immediately invert the cake onto a cocoa-dusted kitchen towel, peel off parchment paper, and roll the cake with the towel into a log. Allow to cool completely on a wire rack.
  2. Make the Coffee Syrup: Combine brewed espresso and 60g granulated sugar in a saucepan. Heat gently until sugar dissolves completely. Remove from heat and let cool slightly. Stir in non-alcoholic coffee syrup or rum extract. Cool the syrup entirely before use.
  3. Prepare the Mascarpone Cream: Chill a mixing bowl and whisk. Whip 480ml heavy cream with 50g powdered sugar and a pinch of salt until stiff peaks form. In a separate bowl, gently whisk mascarpone cheese with the remaining 50g powdered sugar and vanilla extract until smooth. Carefully fold the whipped cream into the mascarpone mixture until just combined. Refrigerate the cream until needed.
  4. Assemble the Cake: Unroll the cooled sponge cake onto parchment paper. Generously brush the surface with the cooled coffee syrup. Spread two-thirds of the mascarpone cream evenly over the cake, leaving a ½-inch border around the edges. Carefully re-roll the cake into a tight log. Place seam-side down on a serving platter, wrap loosely with plastic wrap, and refrigerate for 2-4 hours to firm up.
  5. Make the Chocolate Ganache: Place chopped dark chocolate in a heatproof bowl. Heat 240ml heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 5 minutes without stirring. Then whisk gently until smooth and glossy. If desired, whisk in softened unsalted butter to enrich the ganache. Let the ganache cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency.
  6. Decorate the Yule Log: Remove the chilled cake log from the refrigerator and transfer it to a serving platter. Trim diagonal slices from the ends of the log (optionally attach one slice as a “branch”). Spread the ganache evenly over the entire log. Use a fork or spoon to create a wood-grain bark texture on the ganache. Lightly dust the log with unsweetened cocoa powder. Arrange optional decorations such as chocolate shavings, fresh or sugared cranberries, rosemary sprigs, holly leaves, or meringue mushrooms for a festive appearance. Refrigerate the finished cake for at least 30 minutes before serving. Slice with a sharp, warm knife and enjoy.

Notes

  • For best results, ensure the cake roll is completely cooled before unrolling to prevent cracks.
  • Using cold heavy cream and chilled mascarpone helps the cream mixture hold structure and improves texture.
  • Adjust the amount of coffee syrup according to taste; more syrup will enhance the tiramisu coffee flavor.
  • The optional butter in the sponge cake and ganache adds richness but can be omitted for a lighter texture.
  • Make the meringue mushrooms ahead of time as they need to dry and harden.
  • This dessert is best consumed within 2 days for maximum freshness.

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