Gourmet Tiramisu Yule Log Cake Recipe tastes like a cloud of espresso, cocoa, and velvety mascarpone with the light bite of a classic sponge. It suits holiday hosts and coffee-dessert lovers, and you can finish it in about 4 hours including chilling. I bake one every December, then slice a chef’s piece because quality control needs a fork.
Why You Should Try This Gourmet Tiramisu Yule Log Cake Recipe
Gourmet Tiramisu Yule Log Cake Recipe brings café-level flavor to your table with a festive bûche de Noël look. You get a soft sponge you soak with bold espresso, a mascarpone filling that stays luscious, and a cocoa-kissed finish that slices clean. It looks impressive, yet the method stays friendly once you know the rolling trick.
Ingredients You’ll Need
The sponge roll:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 3/4 cup cake flour (or 2/3 cup all-purpose flour plus 2 tablespoons cornstarch)
- 2 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon neutral oil
- 2 tablespoons confectioners’ sugar for the towel
The espresso syrup:
- 3/4 cup strong espresso or very strong coffee (pantry shortcut: 2 teaspoons instant espresso dissolved in hot water)
- 1/3 cup granulated sugar
- 2 to 3 tablespoons Marsala, dark rum, or coffee liqueur (optional; swap with 1 teaspoon vanilla if avoiding alcohol)
The mascarpone filling:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup Marsala or dark rum (optional; use 1/4 cup espresso if avoiding alcohol)
- 16 ounces mascarpone, cold (BelGioioso or Galbani both work well)
- 1 cup cold heavy cream
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- Optional stability booster: 1 teaspoon powdered gelatin bloomed in 1 tablespoon cold water
The cocoa mascarpone frosting:
- 3/4 cup cold heavy cream
- 4 ounces mascarpone, cold
- 1/3 cup confectioners’ sugar
- 2 tablespoons unsweetened cocoa powder
- Pinch of fine sea salt
To finish:
Substitutions and notes:
- Dairy swap: use full-fat cream cheese in place of mascarpone in a pinch, though the flavor leans tangier.
- Gluten-free: use a 1:1 gluten-free baking flour with xanthan gum and handle the roll gently.
- Coffee strength: use instant espresso for consistent punchy flavor.
Equipment:
- 10 x 15 inch jelly roll pan
- Parchment paper
- Stand mixer or hand mixer
- 2 large mixing bowls and a medium heatproof bowl
- Fine-mesh sieve
- Offset spatula
- Clean kitchen towel
- Plastic wrap
- Piping bag and star tip optional
- Instant-read thermometer optional
How to Make Gourmet Tiramisu Yule Log Cake
- Prep: 45 minutes (plus 3 hours chill time)
- Cook: 12 minutes
- Total: about 4 hours
- Prep the pan and oven: Heat the oven to 400°F. Line the jelly roll pan with parchment and lightly grease it. Lay out a clean kitchen towel and dust it with confectioners’ sugar.
- Whip the sponge base: In a large bowl, beat eggs and granulated sugar on high speed until thick, pale, and tripled in volume, 5 to 7 minutes. The batter should fall in ribbons that sit on the surface for a few seconds. Mix in vanilla.
- Fold and bake the sponge: Sift flour, cornstarch, and salt over the egg mixture. Fold gently with a spatula until no dry pockets remain. Stream in the oil and fold just until the batter looks uniform. Spread evenly into the pan and bake 10 to 12 minutes until the top springs back and edges look light golden.
- Roll the warm sponge: Loosen the edges with a knife, then flip the hot sponge onto the sugared towel and peel off the parchment. Roll the cake up with the towel from the short side. Set it seam side down and let it cool to room temperature.
- Make the espresso syrup: Heat espresso and sugar in a small saucepan until the sugar dissolves. Stir in Marsala, rum, or vanilla. Cool to room temperature.
- Whisk the zabaglione base for the filling: Set a heatproof bowl over a pot of barely simmering water. Whisk egg yolks, sugar, and Marsala until the mixture reaches 160°F and looks thick and glossy, 5 to 7 minutes. Remove from heat and whisk for 1 minute to cool slightly.
- Finish the mascarpone filling: If using gelatin, microwave the bloomed gelatin for 5 seconds to melt and whisk it into the warm yolk mixture. Beat mascarpone in a separate bowl until smooth, 15 to 20 seconds, then fold it into the yolk mixture. Whip heavy cream with vanilla and salt to soft-medium peaks and fold it in until the filling looks smooth and spreadable.
- Fill and roll: Unroll the cooled sponge. Brush generously with espresso syrup until the surface looks evenly moistened but not soggy. Spread the mascarpone filling over the cake, leaving a 1/2 inch border. Roll it up again from the short side, wrap tightly in plastic, and chill for at least 2 hours.
- Make the cocoa mascarpone frosting: Whip heavy cream, confectioners’ sugar, cocoa, and salt to soft peaks. Add mascarpone and whip to medium peaks. Do not overmix.
- Frost and finish: Unwrap the log and trim the ends for clean slices. Spread frosting over the log and drag a fork along the length to add bark-like lines. Chill 30 minutes, then dust with cocoa and add chocolate curls or a few espresso beans. Slice with a hot, dry knife.
Tips & Tricks
- Whip the sponge until the ribbon stage so the cake stays airy and flexible.
- Roll the cake while warm to set the shape and prevent cracking.
- Brew strong espresso or use instant espresso for bold flavor that holds up against mascarpone.
- Keep mascarpone cold, and mix it briefly to avoid a grainy texture.
- Stabilize the filling with a touch of gelatin if you plan to hold the cake longer than a day.
- Brush syrup evenly but lightly near the edges so the roll seals cleanly.
- Chill the filled log well before frosting so the shape stays tight.
- Use a warm knife for tidy slices and wipe between cuts.
What to Serve with Gourmet Tiramisu Yule Log Cake
Pair slices with freshly pulled espresso, cappuccino, or a small pour of chilled Marsala for a nod to classic tiramisu. Offer macerated berries with a hint of orange zest to cut through the richness. A crunchy side like hazelnut praline or almond brittle adds texture without stealing the show. If you keep things cozy, pour spiced coffee and pass extra cocoa for dusting at the table.
Make-Ahead and Storage
- Make the sponge a day ahead, keep it rolled in the towel, and wrap it well. Fill and frost the next day.
- Store the finished log covered in the fridge for up to 3 days.
- Freeze the filled, unfrosted log for up to 1 month. Wrap in plastic, then foil. Thaw overnight in the fridge, then frost and dust with cocoa.
- Serve slightly chilled. If the edges look dry after storage, brush a bit more espresso syrup before frosting.
Nutrition Information
Approximate per slice, 1 of 12: 500 calories; 38 g fat; 34 g carbs; 8 g protein; 25 g sugar; 1 g fiber; 80 mg sodium. Values vary by brands, alcohol choice, and how much syrup you brush on.
Gourmet Tiramisu Yule Log Cake
This stunning Yule Log Cake is a festive twist on classic tiramisu, combining coffee-soaked sponge with luscious mascarpone cream and a beautiful chocolate coating.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Line a 10x15-inch (jelly roll) pan with parchment paper.
- In a large bowl, whip the egg whites until soft peaks form. Gradually add half of the sugar (6 tablespoons) and continue blending until stiff peaks form.
- In another bowl, beat egg yolks with the remaining sugar and vanilla until pale and thick. Gently fold in flour and salt.
- Carefully fold egg whites into yolk mixture in thirds until just combined. Do not overmix.
- Spread batter evenly in prepared pan. Bake for 12–15 minutes, until the cake springs back when gently touched.
- While the cake is warm, run a knife around the edges and invert onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and roll cake with the towel. Let cool completely.
- For the coffee syrup, mix espresso with coffee liqueur (if using).
- For the filling, beat mascarpone, cream, powdered sugar, and vanilla until smooth and spreadable.
- Unroll the cooled cake. Brush evenly with coffee syrup. Spread mascarpone filling over the cake, leaving a small border.
- Re-roll the cake and place seam side down on a serving platter.
- For the ganache, heat cream until just simmering and pour over chopped chocolate. Let sit 2 minutes, then stir until smooth and glossy. Cool slightly.
- Spread ganache over the log, using a spatula to create a bark-like effect. Dust with cocoa powder and decorate with chocolate curls if desired.
- Refrigerate for at least 1 hour before slicing. Slice, serve, and enjoy your festive Tiramisu Yule Log Cake.
Notes
Make sure the cake is completely cool before spreading the filling to prevent melting. For a deeper coffee flavor, add more liqueur or brush additional syrup on the rolled cake. Decorate with sugared cranberries or holly for an extra festive look.