Print

Gourmet Tiramisu Yule Log Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 77 reviews

A delectable Gourmet Tiramisu Yule Log Cake combining a delicate cocoa sponge soaked in a coffee syrup, layered with a rich mascarpone cream, and coated with a luscious dark chocolate ganache. Perfect for festive celebrations, this elegant dessert showcases classic tiramisu flavors in a beautiful, show-stopping roulade form, adorned with optional festive decorations like cranberries and meringue mushrooms.

Ingredients

Sponge Cake

  • 6 large eggs, separated
  • 150g granulated sugar, divided
  • 80g all-purpose flour, sifted
  • 40g unsweetened cocoa powder, sifted
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, melted and cooled (optional)

Coffee Syrup

  • 240ml strong brewed espresso or very strong coffee, cooled
  • 60g granulated sugar
  • 60ml non-alcoholic coffee syrup or rum extract (substitute for coffee liqueur/rum/brandy)

Mascarpone Cream

  • 500g mascarpone cheese, chilled
  • 480ml heavy cream, chilled
  • 100g powdered sugar, sifted, plus more to taste
  • 2 teaspoons pure vanilla extract
  • Pinch of salt

Chocolate Ganache

  • 280g dark chocolate (60-70% cocoa solids), finely chopped
  • 240ml heavy cream
  • 2 tablespoons unsalted butter, softened (optional)

Decorations (Optional)

  • Unsweetened cocoa powder, for dusting
  • Chocolate shavings or curls
  • Fresh cranberries or sugared cranberries
  • Sprigs of fresh rosemary or holly leaves
  • Meringue mushrooms

Instructions

  1. Prepare the Sponge Cake: Preheat the oven to 180°C (350°F) and line a 12×17 inch baking sheet with greased parchment paper. In a bowl, whisk together sifted flour, cocoa powder, baking powder, and salt. Beat egg yolks with 75g sugar until pale and thick, then stir in vanilla extract and melted butter if using. In a separate bowl, whip egg whites with remaining 75g sugar until stiff, glossy peaks form. Gently fold the egg whites into the yolk mixture, then carefully fold in the dry ingredients until just combined. Spread the batter evenly on the prepared baking sheet and bake for 10-12 minutes until set. Immediately invert the cake onto a cocoa-dusted kitchen towel, peel off parchment, and roll the cake with the towel into a log shape. Allow to cool completely on a wire rack.
  2. Make the Coffee Syrup: Combine brewed espresso or coffee with 60g sugar in a saucepan and heat gently until the sugar dissolves completely. Remove from heat and allow to cool slightly before stirring in the non-alcoholic coffee syrup or rum extract. Let the syrup cool fully.
  3. Prepare Mascarpone Cream: Chill a mixing bowl and whisk, then whip the cold heavy cream with 50g powdered sugar and a pinch of salt until stiff peaks form. In another bowl, whisk mascarpone cheese with remaining 50g powdered sugar and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined but still light. Refrigerate the cream immediately to keep cold.
  4. Assemble the Cake: Carefully unroll the cooled cake and brush it generously with the cooled coffee syrup. Spread two-thirds of the mascarpone cream evenly over the surface, leaving a ½-inch border at the edges. Re-roll the cake into a tight log, place it seam-side down on a serving platter, wrap loosely in plastic or foil, and refrigerate for 2 to 4 hours to set and firm up.
  5. Prepare the Chocolate Ganache: Place chopped dark chocolate in a heatproof bowl. Heat 240ml heavy cream just until it simmers, then pour it over the chocolate. Let it sit for 5 minutes to melt, then whisk until smooth and glossy. If desired, whisk in softened butter for extra silkiness. Allow the ganache to cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency.
  6. Decorate the Cake: Remove the chilled cake log from the refrigerator and trim diagonal slices from the ends; optionally keep one slice to attach as a ‘branch’. Spread the ganache all over the log evenly. Use a fork or spoon to create a wood-grain bark texture on the surface. Lightly dust with unsweetened cocoa powder. Decorate the log with chocolate shavings, fresh or sugared cranberries, rosemary sprigs, and meringue mushrooms as desired. Refrigerate for at least 30 minutes before slicing and serving with a sharp warm knife for clean cuts.

Notes

  • For best results, ensure all dairy ingredients are well chilled before whipping.
  • Use non-alcoholic coffee syrup or rum extract as a family-friendly alternative to alcohol-based liqueurs.
  • Rolling the cake while still warm helps prevent cracking.
  • The optional butter in both sponge and ganache adds richness but can be omitted if preferred.
  • Decorate creatively to fit your holiday theme using the suggested optional garnishes.
  • Store the finished cake covered in the refrigerator and consume within 2-3 days.

Find it online: https://mealoria.com/gourmet-tiramisu-yule-log-recipe/