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Gourmet Tiramisu Yule Log Cake

Gourmet Tiramisu Yule Log Cake: Elevate Your Holiday Dessert

This Gourmet Tiramisu Yule Log Cake combines rich coffee flavors and creamy goodness in an impressive dessert that delights during the festive season.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3/4 cup Plain Flour Substitution: Use almond flour or coconut flour for a gluten-free version; reduce by 25% and add a binding agent like xanthan gum.
  • 1/4 cup Espresso Powder Substitution: Use strongly brewed coffee or instant coffee granules dissolved in hot water.
  • 4 Egg Whites Creates a light and airy texture as they are whipped into a meringue.
  • 1/2 cup Sugar Sweetens the cake and stabilizes the meringue.
  • 4 Egg Yolks and Whole Eggs Contribute richness and moisture to the batter.
For the Cream Filling
  • 1 cup Cream (heavy or non-dairy) Substitution: Use a mix of cream cheese and heavy cream (3:1 ratio) or a combination of coconut cream and cashew cream for dairy-free.
  • 1 teaspoon Vanilla Extract Adds depth of flavor to the filling.
  • 1/4 cup Coffee Liqueur Optional; can be omitted for a non-alcohol version.
  • 1 cup Mascarpone Cheese Substitution: Cream cheese and heavy cream mixture can be used for similar texture.
For Dusting
  • 1 tablespoon Cocoa Powder Used for dusting, adding flavor and a decorative touch.

Equipment

  • Oven
  • Jelly Roll Pan
  • electric mixer
  • mixing bowls
  • spatula
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and prepare a jelly roll pan by lining it with parchment paper.
  2. Sift together the plain flour and espresso powder in a medium bowl and set aside.
  3. Beat the egg whites until foamy, gradually adding sugar until medium peaks form (3-5 minutes).
  4. Whisk the egg yolks, whole eggs, and sugar together until thick and pale, achieving the ribbon stage (5-10 minutes).
  5. Gently fold the meringue into the egg yolk mixture, then fold in the sifted dry ingredients until just combined.
  6. Pour the batter into the prepared jelly roll pan and bake for 8-10 minutes until golden and springs back when pressed.
  7. Dust the warm cake with cocoa powder, roll tightly, and cool for about 20 minutes.
  8. Whip the cream with powdered sugar, vanilla, and coffee liqueur until soft peaks, then fold in mascarpone until smooth.
  9. Unroll the cake, spread half the filling, roll tightly again and frost the outside with the remaining filling.
  10. Dust with cocoa powder before serving, slice, and enjoy the rich flavors of the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Store the cake in an airtight container in the fridge for up to 3-5 days. For longer storage, wrap tightly and freeze for up to 2 months. Serve chilled.

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