Tasty Tiramisu Yule Log Cake – Easy Holiday Dessert Recipe
Tasty tiramisu yule log cake is a show-stopping holiday dessert that combines the rich flavors of classic tiramisu with the festive look of a yule log. Espresso-soaked sponge cake is filled with creamy mascarpone, rolled, and dusted with cocoa for a decadent treat. Perfect for Christmas celebrations, holiday parties, or impressing guests with a beautiful winter dessert.
Equipment
- Baking tray (jelly roll pan)
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Serrated knife
- Offset spatula
Ingredients
Sponge Cake:
- 4 large eggs
- ½ cup sugar
- ½ cup flour
- 2 tbsp cocoa powder (optional for chocolate sponge)
- Pinch of salt
Coffee Syrup:
- ½ cup strong espresso
- 1 tbsp sugar
- 1 tbsp coffee liqueur (optional)
Mascarpone Cream Filling:
- 1 cup mascarpone cheese
- 1 cup heavy cream (whipped)
- ¼ cup sugar
- 1 tsp vanilla extract
Decoration:
- ½ cup whipped cream or coffee ganache
- Cocoa powder for dusting
- Chocolate shavings or festive sprinkles
Instructions
- Bake Sponge: Preheat oven to 350°F (175°C). Whisk eggs and sugar until pale and fluffy. Fold in flour, cocoa, and salt. Spread batter in lined tray. Bake 12–15 minutes until just set.
- Roll Sponge: Turn sponge onto parchment paper. Roll gently while warm. Cool completely.
- Prepare Filling: Whisk mascarpone, sugar, and vanilla. Fold in whipped cream until smooth.
- Assemble Cake: Unroll sponge. Brush with coffee syrup. Spread mascarpone cream evenly. Re-roll sponge tightly.
- Decorate: Frost with whipped cream or ganache. Dust with cocoa powder. Add chocolate shavings or festive accents.
- Chill: Refrigerate overnight for flavors to meld. Slice with serrated knife before serving.
Notes
- Avoid overbaking sponge to prevent cracks.
- Use strong espresso for bold flavor.
- Chill overnight for best texture and taste.
- Gluten-free sponge or vegan cashew cream can be used for dietary adaptations.
- Dust cocoa just before serving for freshness.