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Tiramisu Yule Log Cake

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This Tiramisu Yule Log Cake combines the classic flavors of tiramisu—espresso-soaked sponge, creamy mascarpone filling, and a cocoa-dusted finish—into a festive, easy-to-make Christmas dessert. It’s a show-stopping centerpiece that’s both nostalgic and crowd-pleasing, perfect for holiday gatherings.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (90g) cake flour, sifted (or all-purpose flour)
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) strong espresso or coffee, cooled
  • 2 tbsp granulated sugar
  • 1 tbsp coffee liqueur (optional)
  • 1 cup (250g) mascarpone cheese, chilled
  • 2/3 cup (150ml) heavy cream, cold
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder, for dusting
  • Dark chocolate shavings, optional

Instructions

  1. Preheat oven to 400°F (200°C). Line a 10×15 inch baking sheet with parchment paper, leaving some overhang.
  2. In a large bowl, beat eggs with 1/2 cup sugar for 5-7 minutes until pale and tripled in volume.
  3. Sift in cake flour and salt. Gently fold with a spatula until just combined. Add vanilla extract and fold again.
  4. Pour batter into prepared pan and spread evenly. Bake for 8-10 minutes until golden and springy.
  5. While warm, lift cake (with parchment) onto a clean kitchen towel. Dust with powdered sugar. Roll up gently from the short side with the towel inside. Let cool completely, seam side down.
  6. Mix espresso, 2 tbsp sugar, and coffee liqueur (if using) for the syrup. Stir until sugar dissolves and let cool.
  7. In a chilled bowl, whip mascarpone, heavy cream, powdered sugar, and vanilla until thick and spreadable (2-3 minutes). If runny, chill for 10 minutes and whip again.
  8. Unroll cooled sponge. Brush with espresso syrup to moisten. Spread mascarpone filling evenly, leaving a 1/2 inch border.
  9. Roll up tightly (use parchment to help). Place seam side down on a platter. If filling oozes, chill for 10 minutes and reshape.
  10. Dust top with cocoa powder using a fine mesh sieve. Sprinkle with chocolate shavings if desired. Chill at least 2 hours before slicing.
  11. Slice into 1-inch rounds with a sharp knife, wiping between cuts for neat swirls. Serve cold, letting sit 5 minutes for a softer texture.

Notes

Roll the sponge while still warm to prevent cracking. Keep all filling ingredients cold for best texture. Don’t oversoak the cake with espresso syrup. For gluten-free or dairy-free adaptations, see ingredient tips. Cake can be made up to 2 days ahead and keeps well in the fridge or freezer.

Nutrition

Keywords: tiramisu yule log, Christmas dessert, holiday cake, mascarpone, espresso, yule log, tiramisu cake, festive dessert, Italian dessert

Find it online: https://atomicbite.com/tiramisu-yule-log-cake-recipe-easy-homemade-christmas-dessert/