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Tiramisu Yule Log Cake

A rich and decadent dessert that brings the joyful spirit of the holiday season to your table, featuring layers of luscious cream and a hint of coffee.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 slices
Course: Dessert, Holiday
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Sponge Cake Ingredients
  • 1 cup Plain Flour
  • 2 tablespoons Instant Espresso Powder Can replace with brewed coffee or instant coffee granules dissolved in hot water.
  • 4 whole Eggs (Whole and Yolks) Essential for creating rise and richness.
  • 5 tablespoons Sugar Sweetens and stabilizes egg whites.
Filling Ingredients
  • 1 cup Cream For a non-dairy option, substitute with coconut cream or cashew cream.
  • 1 cup Powdered Sugar You can use regular sugar, but it may alter the texture.
  • 1 teaspoon Vanilla Extract Opt for pure extract for the best results.
  • 2 tablespoons Coffee Liqueur Skip for an alcohol-free version.
  • 1 cup Mascarpone Cheese A mix of cream cheese and heavy cream in a 3:1 ratio can serve as an alternative.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
  2. In a mixing bowl, beat the eggs and sugar together until pale and fluffy, about 5-7 minutes.
  3. Gradually sift in the plain flour, mixing gently with a spatula to maintain the fluffiness.
  4. In a separate bowl, mix the instant espresso powder with a couple of tablespoons of hot water to dissolve it, then gently fold this into the batter.
  5. Pour the mixture into the prepared pan, smoothing over the surface with a spatula.
Baking
  1. Bake for about 10-12 minutes or until the cake springs back when touched.
  2. Once baked, remove the cake from the oven and allow it to cool slightly before turning it out onto a clean kitchen towel dusted with powdered sugar.
  3. Carefully roll the cake up in the towel from one short end, letting it cool completely while rolled.
Filling and Assembly
  1. For the filling, whip the cream, mascarpone cheese, powdered sugar, vanilla extract, and coffee liqueur until soft peaks form.
  2. Unroll the cooled cake gently and spread the filling evenly over the surface.
  3. Roll it back up carefully, placing it seam-side down on a serving platter.
  4. Frost the outside with any remaining filling and dust with cocoa powder for a finishing touch.

Notes

Make sure your eggs are at room temperature for the best volume when beating. Don’t overmix the batter once you add the flour; keep it gentle to maintain the airiness.