Nothing spells festive indulgence quite like a Yule log built around the beloved flavors of tiramisu. This Tiramisu Yule Log Cake brings together the creamy richness of mascarpone, the robustness of coffee syrup, and the deep cocoa notes of a chocolate sponge, all rolled into one stunning holiday centerpiece. With its luscious chocolate ganache draped over a perfectly textured cocoa sponge, this dessert doesn’t just taste divine—it looks like a showstopper, too. The combination of velvety filling and aromatic coffee liqueur feels like a warm hug on a chilly winter evening, making it the ideal finale for any special gathering.
Each bite takes you on a journey: you start with a soft, tender cake infused with the bold essence of strong coffee, then melt into a cloud-like mascarpone cream that carries a subtle hint of vanilla and liquor. The rich ganache adds a glossy finish, while a final dusting of cocoa powder lends a hint of bitterness to balance the sweetness. Whether you’re sharing stories around the fireplace or toasting to the year ahead, this festive twist on the classic Italian dessert is guaranteed to bring cheer—and maybe a few encore requests for seconds!
KEY INGREDIENTS IN TIRAMISU YULE LOG CAKE
To create this luxurious holiday treat, we rely on a handful of high-quality ingredients that each play a vital role. From the foundation of a delicate cocoa sponge to the velvety mascarpone filling and the glossy ganache, here’s what you’ll need and why it matters.
- Eggs: Provide the structure and lift for the sponge cake, yielding a light yet sturdy base that can be rolled without cracking.
- Granulated sugar: Whips with the eggs to create volume in the sponge and sweetens the coffee syrup for the perfect soak.
- Vanilla extract: Infuses both the sponge and the mascarpone filling with warm, aromatic notes that tie all the flavors together.
- All-purpose flour: Forms the backbone of the cake, giving it just enough stability while keeping it tender.
- Unsweetened cocoa powder: Delivers rich chocolate flavor to the sponge and provides that signature rosy-brown hue.
- Salt: Enhances every element, intensifying the cocoa’s depth and balancing the sweetness.
- Strong brewed coffee: Imparts a bold, aromatic punch to the syrup, ensuring every bite is infused with coffee essence.
- Coffee liqueur (optional): Adds a subtle boozy kick that deepens the flavor profile in both the syrup and the filling.
- Mascarpone cheese: Creates the lusciously creamy heart of the cake, offering a silky contrast to the spongy layers.
- Heavy cream: Whipped into the filling and used in the ganache for richness and smooth texture.
- Powdered sugar: Sweetens the mascarpone mixture without leaving a grainy texture.
- Dark chocolate: Forms the base of the ganache, contributing an intense cocoa richness.
- Unsalted butter: Gives the ganache a shiny finish and smooth mouthfeel.
- Unsweetened cocoa powder: Used for a light dusting to finish the log with an elegant, rustic look.
HOW TO MAKE TIRAMISU YULE LOG CAKE
Bringing this Tiramisu Yule Log Cake to life involves a few key stages—baking a delicate sponge, infusing it with coffee syrup, layering on a creamy mascarpone filling, and finally coating it in a silky chocolate ganache. Follow these detailed steps to achieve a flawless roll and stunning presentation.
1. Preheat your oven to 180°C (350°F). Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper, smoothing it out to avoid wrinkles.
2. In a mixing bowl, whisk together the eggs and granulated sugar using an electric mixer on high speed until the mixture is thick, pale, and forms ribbons when the beaters are lifted. Add the vanilla extract and mix just until combined.
3. Sift the all-purpose flour, unsweetened cocoa powder, and salt together directly over the egg mixture. Using a spatula, gently fold the dry ingredients in with sweeping motions, working from the bottom up to keep the batter airy and avoid deflation.
4. Pour the batter into the prepared pan, spreading it into an even layer with your spatula. Bake for 10–12 minutes, or until the cake springs back gently when touched and the center feels set.
5. As soon as it comes out of the oven, invert the cake onto a clean kitchen towel generously sprinkled with unsweetened cocoa powder. Carefully peel off the parchment paper, then roll the cake up in the towel from the short end. Let it cool completely in its rolled shape.
6. To make the coffee syrup, combine the strong brewed coffee, coffee liqueur (if using), and granulated sugar in a small saucepan over low heat. Stir gently until the sugar dissolves fully. Remove from heat and let cool.
7. In a bowl, beat together the mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and coffee liqueur until the mixture is smooth and thick. Be careful not to overbeat, or it may become grainy.
8. Once the cake has cooled, carefully unroll it and use a pastry brush to brush the inside evenly with the coffee syrup, ensuring every inch is moistened.
9. Spread the mascarpone filling evenly over the surface of the cake, leaving a small border around the edges. Gently roll the cake back up without the towel, then wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes to set.
10. For the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it just simmers around the edges. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes, then add the unsalted butter and stir until the ganache is smooth and glossy.
11. Remove the chilled cake from the refrigerator, unwrap it, and place it onto a serving platter. Spread the chocolate ganache evenly over the log, using a spatula to cover all sides. Take a fork and run the tines along the surface to create a rustic, bark-like texture.
12. Finally, dust the top with additional unsweetened cocoa powder. Slice and serve your stunning Tiramisu Yule Log Cake to delighted guests!
SERVING SUGGESTIONS FOR TIRAMISU YULE LOG CAKE
Presenting your Tiramisu Yule Log Cake is all about enhancing its festive charm and highlighting its Italian-inspired flavors. When serving, think about color, contrast, and complementary tastes to make each slice look as good as it tastes. Whether you’re entertaining friends, surprising family, or simply indulging in a special treat, these serving ideas will elevate the experience and turn every forkful into a celebration.
- Festive Garnish: Arrange fresh raspberries, mint sprigs, and powdered sugar around the base of the log. The bright red and green hues create a holiday palette, while the berries’ tartness adds a refreshing counterpoint to the creamy sweetness.
- Coffee Accompaniment: Serve each slice with a shot of espresso, a cappuccino, or a bold French press. The warm coffee echoes the syrup-soaked layers and heightens the tiramisu character of the cake.
- Chocolate Shavings: Use a vegetable peeler to shave curls from a bar of dark chocolate and sprinkle them generously over the top. This adds texture and an extra layer of cocoa richness that guests will adore.
- Elegant Plating: Lay thin slices on white plates, drizzle a light zigzag of ganache or caramel sauce alongside, and top with a few chocolate-covered espresso beans. This refined presentation makes the dessert feel extra-special at holiday dinners.
HOW TO STORE TIRAMISU YULE LOG CAKE
Proper storage ensures that your Tiramisu Yule Log Cake maintains its luscious texture and vibrant flavors, even if you make it a day ahead. With the richness of mascarpone and the delicacy of the chocolate ganache, a few simple steps will keep the cake fresh, moist, and ready to impress whenever you’re ready to serve.
- Refrigeration: Wrap the cooled cake tightly in plastic wrap to prevent it from absorbing any odors. Store on the middle shelf of the fridge for up to 2–3 days, and let it sit at room temperature for about 20 minutes before serving to soften slightly.
- Freezing Whole: For longer storage, wrap the entire log in a double layer of plastic wrap and then in aluminum foil. Label with the date and freeze for up to one month. Thaw overnight in the refrigerator, then bring to room temperature before slicing.
- Freezing Slices: If you anticipate only partial consumption, slice the cake first and place individual pieces in airtight containers, separated by parchment paper. Freeze for up to three weeks and defrost single servings in the fridge for a couple of hours.
- Avoiding Moisture: Always ensure the cake is completely cool before wrapping. Excess condensation inside the wrap can make the sponge soggy, so take time to chill it uncovered in the fridge for 10–15 minutes before packaging.
CONCLUSION
This Tiramisu Yule Log Cake is a festive masterpiece that captures the spirit of holiday celebrations with every rich, coffee-infused bite. Starting with a tender cocoa sponge and soaked in aromatic coffee syrup, then layered with velvety mascarpone and finished with silky chocolate ganache, it’s the perfect intersection of classic Italian dessert and Christmas tradition. The detailed process—from whisking the eggs to crafting the bark-like texture—ensures you’ll achieve a professional-looking log that tastes like it came straight from a pâtisserie. And the best part? You can prepare much of it ahead of time, leaving you stress-free on the big day and ready to dazzle your guests.
Feel free to print this article and save it as a go-to guide for your holiday baking adventures—you’ll find all the ingredient insights, step-by-step instructions, serving suggestions, and storage tips in one place. Don’t forget to scroll down for the FAQ section below, where you’ll discover answers to common questions and troubleshoot any challenges you might encounter. If you give this recipe a try, I’d love to hear your thoughts—drop a comment, share your photos, or ask questions if you need help along the way. Happy baking, and here’s to many joyful gatherings filled with laughter, good company, and unforgettable desserts!
Tiramisu Yule Log Cake
Description
This Tiramisu Yule Log Cake features fluffy cocoa sponge cake soaked in aromatic coffee syrup, filled with velvety mascarpone, and topped with luscious chocolate ganache. Perfect for festive celebrations!
Ingredients
Instructions
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Preheat your oven to 180°C (350°F). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.
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In a mixing bowl, whisk together the eggs and granulated sugar using an electric mixer until the mixture is thick and pale. Add the vanilla extract and mix until combined.
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Sift the flour, cocoa powder, and salt together into the egg mixture. Gently fold using a spatula until just combined, careful not to deflate the batter.
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Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, until the cake springs back gently when touched.
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Once baked, immediately invert the cake onto a clean kitchen towel sprinkled with cocoa powder. Peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
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To make the coffee syrup, combine the brewed coffee, coffee liqueur, and sugar in a small saucepan over low heat. Stir until the sugar dissolves, then let cool.
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In a bowl, beat the mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and coffee liqueur together until smooth and thick. Be sure not to overbeat.
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Once the cake is cool, carefully unroll it and brush the inside with the coffee syrup.
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Spread the mascarpone filling evenly over the cake. Gently roll the cake back up without the towel. Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes.
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For the chocolate ganache, heat the heavy cream in a saucepan until it simmers. Remove from heat and pour over the chopped chocolate in a bowl. Let sit for 2 minutes, then add butter and stir until smooth.
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Remove the cake from the fridge, unwrap, and place it on a serving platter. Spread the chocolate ganache evenly over the log. Use a fork to create a bark-like texture on the surface for decoration.
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Dust with additional cocoa powder before serving.
Note
- Mascarpone filling should be kept chilled to maintain its texture.
- The Yule Log Cake can be made a day in advance for flavors to meld.
- For a boozy kick, don't skip the coffee liqueur in both the syrup and filling.
- Use good quality chocolate for a rich ganache.
