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Gourmet Tiramisu Yule Log Cake Recipe

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4.8 from 124 reviews

This Gourmet Tiramisu Yule Log Cake combines the rich flavors of classic tiramisu with the festive presentation of a Yule log. Featuring a light cocoa sponge cake soaked in coffee syrup, layered with luscious mascarpone cream, and enveloped in a silky dark chocolate ganache, it makes an elegant and indulgent centerpiece for holiday celebrations. The cake is decorated with optional festive garnishes such as cocoa powder, chocolate shavings, sugared cranberries, rosemary sprigs, and charming meringue mushrooms to complete the seasonal look.

Ingredients

For the 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)

For the Coffee Syrup:

  • 240ml strong brewed espresso or very strong coffee, cooled
  • 60g granulated sugar
  • 60ml non-alcoholic coffee syrup or rum extract

For the Mascarpone Cream:

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

For the Ganache:

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

For Decoration (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 and bake sponge cake: Preheat your 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. In another bowl, beat the egg yolks with 75g granulated sugar until pale and creamy; then stir in vanilla extract and melted butter if using. In a separate clean bowl, whip the egg whites with the remaining 75g sugar until stiff, glossy peaks form. Gently fold the whipped egg whites into the yolk mixture, then carefully fold in the dry ingredients until just combined. Spread the batter evenly onto the prepared baking sheet and bake for 10-12 minutes until set. Once baked, immediately invert the cake onto a cocoa-dusted kitchen towel, peel off the parchment paper, and roll the cake with the towel into a log shape. Let it cool completely on a wire rack.
  2. Make coffee syrup: In a saucepan, combine the brewed espresso or strong coffee with 60g granulated sugar. Heat gently until the sugar dissolves completely, then remove from heat. Stir in the 60ml non-alcoholic coffee syrup or rum extract, and allow the syrup to cool thoroughly.
  3. Prepare mascarpone cream: Chill a mixing bowl and whisk thoroughly. Whip 480ml cold heavy cream with 50g powdered sugar and a pinch of salt until stiff peaks form. In a separate bowl, whisk the chilled mascarpone cheese with the remaining 50g powdered sugar and 2 teaspoons vanilla extract until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until just combined. Refrigerate the mascarpone cream immediately until ready to use.
  4. Assemble the cake: Carefully unroll the cooled sponge cake onto parchment paper. Generously brush the surface with the cooled coffee syrup to soak the cake. Spread about two-thirds of the mascarpone cream evenly over the cake, leaving a ½-inch border around the edges. Re-roll the cake into a tight log shape, then place it seam-side down on a serving platter. Wrap loosely with plastic wrap and refrigerate for at least 2 to 4 hours to allow it to firm up and the flavors to meld.
  5. Prepare the chocolate ganache: Place chopped dark chocolate in a heatproof bowl. Heat 240ml heavy cream until it just starts to simmer, then pour the hot cream over the chocolate. Let this sit undisturbed for 5 minutes to soften the chocolate, then whisk gently until smooth and glossy. If desired, whisk in the softened butter for extra richness. Allow the ganache to cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency.
  6. Decorate the cake: Transfer the chilled cake log to a serving platter. Trim diagonal slices from the ends of the cake to create a branched effect if you like, optionally attaching one piece as a ‘branch.’ Spread the chocolate ganache evenly over the entire log. Use a fork or spoon to create a wood-grain bark texture on the ganache for a rustic look. Lightly dust the cake with unsweetened cocoa powder. Decorate with optional chocolate shavings, sugared cranberries, fresh rosemary sprigs, or festive meringue mushrooms. Refrigerate the decorated cake for at least 30 minutes before slicing and serving with a sharp, warm knife.

Notes

  • For best results, ensure the eggs and cream are fresh and cold to achieve stable peaks.
  • The melted butter in the sponge cake is optional but adds moisture and richness.
  • The coffee syrup can be made with regular or decaffeinated coffee, as preferred.
  • The non-alcoholic coffee syrup or rum extract provides flavor without alcohol, making this suitable for all ages.
  • If you prefer, the ganache can be made a day ahead and refrigerated, just bring to room temperature before spreading.
  • Decorations are optional but add a beautiful festive touch for holiday presentation.
  • Use a sharp knife warmed under hot water, wiped dry, to make clean slices when serving.

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