Go Back
–+ servings
Gourmet Tiramisu Yule Log Cake

Gourmet Tiramisu Yule Log Cake

Indulge in the Gourmet Tiramisu Yule Log Cake, a festive twist on a classic dessert that combines rich coffee flavor with creamy layers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Plain Flour For gluten-free, use almond flour or coconut flour, reducing by 25% and adding xanthan gum.
  • 2 tablespoons Espresso Powder Can substitute with strong brewed coffee or instant coffee granules dissolved in hot water.
  • 4 large Egg Whites No substitutions recommended.
  • 5 tablespoons Sugar Helps with meringue stability.
  • 4 large Egg Yolks & Whole Eggs No substitutions recommended.
For the Filling
  • 1 cup Heavy Cream Consider using coconut cream for a non-dairy option.
  • 1/2 cup Powdered Sugar No substitutions suggested.
  • 1 teaspoon Vanilla Extract No substitutions needed.
  • 1/4 cup Coffee Liqueur Omit if avoiding alcohol or replace with coffee.
  • 2 tablespoons Cocoa Powder For dusting.

Equipment

  • jellyroll pan
  • Electric Mixer
  • Mixing Bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400℉ (200℃) and line a jellyroll pan with parchment paper, coating it lightly with baking spray.
  2. Sift together the plain flour and espresso powder in a medium bowl, ensuring there are no lumps.
  3. Beat the egg whites until foamy, gradually adding sugar and mixing until medium peaks form.
  4. Whisk together the egg yolks, whole eggs, and sugar until pale and fluffy.
  5. Gently fold the meringue into the egg yolk mixture, then fold in the sifted flour and espresso mixture.
  6. Pour the batter into the prepared pan and bake for 8-10 minutes or until the cake springs back when pressed.
  7. Roll the hot cake with the parchment inside, let it cool for 20 minutes.
  8. Beat the heavy cream with powdered sugar, vanilla, and liqueur until soft peaks form, then fold in mascarpone.
  9. Spread half the filling over the cooled cake, roll it tightly, and place it seam-side down.
  10. Frost the outside with the remaining filling and dust with cocoa powder before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 120mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure the egg whites are beaten to medium peaks for a light texture and allow the cake to cool thoroughly to avoid cracks.

Tried this recipe?

Let us know how it was!