Description
Experience the festive charm of a Yule log combined with the rich, creamy flavors of classic tiramisu in this stunning dessert. Perfect for holiday gatherings, this cake is sure to impress your guests with its delightful presentation and taste.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup strong brewed espresso or very strong filtered coffee, cooled
- 1/4 cup granulated sugar (for coffee soak)
- 8 oz high-quality full-fat mascarpone cheese
- 4 large fresh eggs (or pasteurized eggs)
- 1 teaspoon vanilla extract (for mascarpone cream)
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1 tablespoon vanilla extract (for frosting)
- Milk or cream (as needed for frosting consistency)
- Unsweetened cocoa powder (for dusting)
- Powdered sugar (for garnish)
- Fresh cranberries (optional garnish)
- Sprigs of rosemary (optional garnish)
- Homemade meringue mushrooms (optional garnish)
Instructions
- Preheat your oven and prepare a jelly roll pan (approx. 10×15 inches) by greasing it and lining it with parchment paper, allowing some overhang on the sides.
- In a large bowl, whisk together your dry ingredients (flour, cocoa powder, baking powder, salt).
- In another bowl, beat eggs with sugar until light, thick, and pale. Gently fold in vanilla extract.
- Carefully fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Pour the batter evenly onto the prepared pan and spread it to the edges.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- While still warm, invert the cake onto a clean kitchen towel dusted with cocoa powder or powdered sugar. Peel off the parchment paper.
- Starting from one short end, carefully roll the warm cake and towel together. Let it cool completely in this rolled shape on a wire rack.
- Brew your strong espresso or coffee. Let it cool completely. Stir in sugar until dissolved. If using, add vanilla extract or non-alcoholic coffee syrup. Set aside.
- If you’re using raw eggs and are concerned about safety, gently whisk egg yolks and sugar in a heatproof bowl over a saucepan of simmering water (a double boiler) until the mixture is thick, pale, and reaches 160°F (71°C). Remove from heat and beat until cool. If using pasteurized eggs, you can skip this heating step.
- In a separate bowl, whip the mascarpone cheese with vanilla until smooth. Be careful not to overmix.
- Gently fold the egg-sugar mixture into the mascarpone until just combined and smooth.
- Once the sponge cake is completely cool, carefully unroll it.
- Brush the entire surface of the cake generously with the cooled coffee soak.
- Evenly spread the mascarpone cream filling over the coffee-soaked cake, leaving about a 1-inch border along one of the short ends.
- Carefully re-roll the cake tightly, starting from the short end without the border.
- Wrap the rolled log tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- In a large bowl, beat softened unsalted butter until creamy. Gradually add powdered sugar, cocoa powder, and vanilla extract, beating until smooth. Add milk or cream, a tablespoon at a time, until the buttercream reaches a spreadable consistency.
- Once chilled, unwrap the log and trim a small slice off each end for a neat presentation.
- Place the log on your serving platter. Using an offset spatula or knife, spread the chocolate buttercream all over the log, including the ends.
- Use a fork or a small palette knife to create bark-like textures in the buttercream.
- Dust lightly with unsweetened cocoa powder and powdered sugar for a snowy effect.
- Arrange your festive garnishes like meringue mushrooms, cranberries, and rosemary sprigs to complete your Gourmet Tiramisu Yule Log Cake.
- Prep Time: 30 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Don't overbake the cake; it should be just set and springy to the touch. Rolling the cake while it's still warm helps it maintain its shape. Chill the assembled log to allow flavors to meld and make slicing easier.