Gourmet Tiramisu Yule Log Cake – imagine the sophisticated charm of Italy’s classic “pick-me-up” dessert, Tiramisu, beautifully intertwined with the festive, rustic elegance of a traditional French Bûche de Noël. I am absolutely thrilled to share a recipe that masterfully marries these two culinary icons into one show-stopping creation perfect for your holiday table. For centuries, the Yule Log cake has been a cherished symbol of celebration, bringing warmth and cheer during the winter months, while Tiramisu, with its delicate balance of coffee, mascarpone, and cocoa, has captivated hearts worldwide as Italy’s most beloved dessert.
Why This Dish is a Celebration in Itself
I find this particular dessert utterly irresistible because it offers an exquisite symphony of flavors and textures that truly delights the senses. The moist, tender sponge cake, meticulously infused with a rich coffee syrup, perfectly complements the luxurious, velvety mascarpone cream. Every slice of this visually stunning cake reveals a beautiful swirl, promising a delightful blend of bitterness from the coffee, subtle sweetness from the cream, and a comforting hint of cocoa that simply melts in your mouth. This exquisite Gourmet Tiramisu Yule Log Cake isn’t just a dessert; it’s an experience, a conversation starter, and a truly unforgettable way to make your festive celebrations shine brighter. It’s a labor of love that yields an infinitely rewarding masterpiece, guaranteed to impress every one of your guests.
Ingredients:
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For the Chocolate Genoise Sponge Cake:
- 6 large eggs, separated (yolks and whites)
- 150g (approximately ¾ cup) granulated sugar, divided
- 80g (approximately ⅔ cup) all-purpose flour, sifted
- 40g (approximately ½ cup) unsweetened cocoa powder, sifted
- ½ teaspoon baking powder
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted and cooled (optional, but adds richness)
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For the Rich Coffee Syrup:
- 240ml (approximately 1 cup) strong brewed espresso or very strong coffee, cooled
- 60g (approximately ¼ cup) granulated sugar
- 60ml (approximately ¼ cup) coffee liqueur (such as Kahlúa), rum, or brandy (optional, but highly recommended for authentic tiramisu flavor)
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For the Silky Mascarpone Cream Filling:
- 500g (approximately 2 cups) mascarpone cheese, chilled
- 480ml (approximately 2 cups) heavy cream (full-fat whipping cream), chilled
- 100g (approximately ¾ cup) powdered sugar (confectioners’ sugar), sifted, plus more to taste
- 2 teaspoons pure vanilla extract
- Pinch of salt
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For the Velvety Chocolate Ganache Frosting:
- 280g (approximately 10 ounces) good quality dark chocolate (60-70% cocoa solids), finely chopped
- 240ml (approximately 1 cup) heavy cream
- 2 tablespoons unsalted butter, softened (optional, for extra shine and smoothness)
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For Decoration (Optional, but highly encouraged!):
- Unsweetened cocoa powder, for dusting
- Chocolate shavings or curls
- Fresh cranberries or sugared cranberries
- Sprigs of fresh rosemary or holly leaves (for a festive touch)
- Meringue mushrooms (store-bought or homemade)
- Part 1: Preparing the Chocolate Genoise Sponge
- Preheat and Prepare: Start by preheating your oven to 180°C (350°F). Line a large rimmed baking sheet (approximately 12×17 inches or 30×43 cm) with parchment paper, allowing it to overhang slightly on the sides to help with lifting later. Lightly grease the parchment paper for extra insurance against sticking.
- Sift Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, sifted cocoa powder, baking powder, and a pinch of salt. Sifting is vital here to ensure there are no lumps and that the dry ingredients are fully aerated, contributing to a lighter sponge. Set aside.
- Whip Egg Yolks: In a large mixing bowl, using an electric mixer, beat the egg yolks with half of the granulated sugar (75g) until the mixture is pale yellow, thick, and ribbons when you lift the beaters. This process can take about 3-5 minutes. Stir in the vanilla extract and the cooled melted butter, if you’re using it, ensuring it’s fully incorporated.
- Whip Egg Whites: In a separate, very clean bowl (ensure it’s free of any grease, which can prevent whites from whipping), whip the egg whites with the remaining granulated sugar (75g). Start whipping the whites on medium speed until soft peaks form. Gradually add the sugar while continuing to whip until stiff, glossy peaks form. The whites should hold their shape firmly when you lift the whisk. This meringue provides the primary lift for our genoise.
- Combine Gently: Carefully fold about one-third of the whipped egg whites into the egg yolk mixture to lighten it. This makes it easier to incorporate the rest without deflating the delicate egg whites. Then, gently fold in the remaining egg whites, being careful to preserve as much air as possible. Use a spatula and a cut-and-fold motion, rotating the bowl as you go.
- Fold in Dry Ingredients: Sprinkle the sifted dry ingredients over the egg mixture in two or three additions. Gently fold them in until just combined, being careful not to overmix. Overmixing will develop the gluten in the flour, resulting in a tough cake, and will also deflate the air you’ve painstakingly incorporated. A few small streaks of flour are better than a dense cake.
- Spread and Bake: Pour the batter evenly onto the prepared baking sheet, spreading it gently with an offset spatula to reach the corners. Ensure the batter is spread to an even thickness for uniform baking. Bake for 10-12 minutes, or until the cake springs back when lightly touched and the edges are slightly firm. Do not overbake, as this will dry out the cake and make it prone to cracking when rolled.
- Prepare for Rolling: While the cake is baking, lay out a clean kitchen towel on your work surface and dust it generously with unsweetened cocoa powder. As soon as the cake is out of the oven, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
- Roll While Warm: While the cake is still warm and pliable, starting from one of the short ends, carefully roll the cake and the towel together into a tight log. This initial roll helps the cake “remember” its shape, making the final assembly much easier. Allow the rolled cake to cool completely in the towel on a wire rack. This cooling process helps set its rolled shape. This step is crucial for achieving the perfect spiral in your Gourmet Tiramisu Yule Log Cake.
- Part 2: Crafting the Coffee Syrup
- Dissolve Sugar: In a small saucepan, combine the strong brewed espresso (or coffee) and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Do not boil vigorously; just enough to dissolve the sugar.
- Add Liqueur (Optional): Remove the saucepan from the heat and allow the syrup to cool slightly. Once it’s no longer piping hot, stir in the coffee liqueur, rum, or brandy, if you’re using it. This step adds a delightful depth of flavor that is characteristic of a traditional tiramisu.
- Cool Completely: Transfer the syrup to a bowl or jar and let it cool completely to room temperature before using. You can even prepare this ahead of time and store it in the refrigerator.
- Part 3: Whipping Up the Silky Mascarpone Cream
- Chill Your Tools: For best results when whipping cream, place your mixing bowl and whisk attachment (if using a stand mixer) or beaters (if using a hand mixer) in the freezer for 10-15 minutes before starting. Cold equipment helps the cream whip up faster and more stably.
- Whip Heavy Cream: In the chilled bowl, combine the cold heavy cream, half of the powdered sugar (50g), and a pinch of salt. Beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter! The cream should hold its shape firmly when the whisk is lifted.
- Prepare Mascarpone: In a separate large bowl, gently whisk the chilled mascarpone cheese with the remaining powdered sugar (50g) and vanilla extract until smooth and creamy. Be very careful not to overmix mascarpone, as it can curdle quickly and become grainy. Just whisk until it’s just smooth and no longer lumpy.
- Combine Gently: Add about one-third of the whipped cream to the mascarpone mixture and gently fold it in to lighten the mascarpone. Then, gently fold in the remaining whipped cream until just combined and uniformly smooth. Again, avoid overmixing to maintain the light, airy texture. Taste and add more powdered sugar if desired for sweetness. Cover and refrigerate immediately until ready to assemble.
- Part 4: Assembling Your Gourmet Tiramisu Yule Log Cake
- Unroll the Cake: Carefully unroll the cooled sponge cake from the towel onto a clean piece of parchment paper or a cutting board. The cake should now have a natural curl, which makes re-rolling much easier.
- Moisten the Sponge: Using a pastry brush, generously brush the entire surface of the cake with the cooled coffee syrup. Be thorough, ensuring every part of the sponge is moistened, but avoid oversaturating it to the point of sogginess. This step is critical for the authentic tiramisu flavor.
- Spread Mascarpone Cream: Evenly spread about two-thirds of the prepared mascarpone cream filling over the entire surface of the coffee-soaked cake, leaving a ½-inch border clear around the edges. This border helps prevent the filling from squeezing out excessively when you roll.
- Re-Roll the Cake: Starting from one of the short ends, carefully and gently re-roll the cake into a tight log. Take your time, applying gentle, even pressure to ensure a neat spiral. The parchment paper underneath can assist you in lifting and rolling if needed.
- Chill for Stability: Once rolled, place the log (seam-side down) on a serving platter or a flat baking sheet. Wrap it loosely with plastic wrap to prevent it from drying out, and refrigerate for at least 2 hours, or ideally 4 hours, to allow the cake and filling to firm up. This chilling period is essential for the stability and clean slicing of your Gourmet Tiramisu Yule Log Cake.
- Part 5: Creating the Rich Chocolate Ganache Frosting
- Melt Chocolate: Place the finely chopped dark chocolate in a heatproof bowl.
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges, but do not let it boil vigorously.
- Pour Over Chocolate: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
- Whisk to Combine: After 5 minutes, gently whisk the mixture starting from the center and working your way out, until the chocolate is completely melted and the ganache is smooth and glossy. If using, whisk in the softened butter until fully incorporated.
- Achieve Spreading Consistency: Allow the ganache to cool at room temperature, stirring occasionally, until it reaches a thick, spreadable consistency similar to frosting. This can take anywhere from 30 minutes to an hour, depending on your room temperature. You can speed up the process by placing the bowl in an ice bath, stirring frequently, but be careful not to let it get too firm. The right consistency is vital for creating that rustic bark effect on your Gourmet Tiramisu Yule Log Cake.
- Part 6: Decorating Your Festive Masterpiece
- Trim the Ends: Once the cake log has chilled sufficiently and is firm, carefully transfer it to your serving platter. Using a sharp, serrated knife, trim a small diagonal slice from each end of the log. This creates a clean, professional appearance and exposes the beautiful spiral layers of the cake and filling. You can also attach one of these trimmed pieces to the side of the log with a dab of ganache to create a “branch” effect, enhancing the Yule log look.
- Frost the Log: Using an offset spatula or a knife, generously spread the chocolate ganache frosting all over the top and sides of the chilled cake log. Ensure full coverage.
- Create Bark Texture: To achieve the classic Yule log “bark” effect, use the tines of a fork to gently drag lines across the ganache, creating a wood-grain texture. You can also use the back of a spoon to create more organic, rustic swirls and indentations.
- Dust with Cocoa: Lightly dust the entire Gourmet Tiramisu Yule Log Cake with unsweetened cocoa powder using a fine-mesh sieve. This adds another layer of tiramisu flavor and enhances the earthy, woody aesthetic.
- Add Festive Touches: Arrange your chosen decorations around and on the log. Chocolate shavings or curls can be scattered over the top. Fresh cranberries or sugared cranberries provide a beautiful pop of festive color. Sprigs of fresh rosemary can mimic pine needles, and if you’re feeling ambitious, meringue mushrooms are a charming, traditional addition to a Bûche de Noël.
- Final Chill: For the best flavor and texture, refrigerate the decorated Gourmet Tiramisu Yule Log Cake for at least 30 minutes to allow the ganache to set completely and the flavors to meld.
- Serve and Enjoy: When ready to serve, remove the log from the refrigerator about 15-20 minutes beforehand to allow the ganache to soften slightly for easier slicing. Slice with a sharp, warm knife for clean cuts, wiping the blade between slices. Enjoy this spectacular dessert!
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6 large eggs, separated
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150g granulated sugar, divided
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80g all-purpose flour, sifted
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40g unsweetened cocoa powder, sifted
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½ teaspoon baking powder
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Pinch of salt
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1 teaspoon pure vanilla extract
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2 tablespoons unsalted butter, melted and cooled (optional)
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240ml strong brewed espresso or very strong coffee, cooled
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60g granulated sugar (for syrup)
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60ml non-alcoholic coffee syrup or rum extract (substituted for coffee liqueur/rum/brandy)
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500g mascarpone cheese, chilled
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480ml heavy cream, chilled
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100g powdered sugar, sifted, plus more to taste
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2 teaspoons pure vanilla extract (for cream)
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Pinch of salt (for cream)
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280g dark chocolate (60-70% cocoa solids), finely chopped
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240ml heavy cream (for ganache)
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2 tablespoons unsalted butter, softened (optional, for ganache)
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Unsweetened cocoa powder, for dusting (optional)
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Chocolate shavings or curls (optional)
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Fresh cranberries or sugared cranberries (optional)
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Sprigs of fresh rosemary or holly leaves (optional)
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Meringue mushrooms (optional)
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Step 1
Preheat oven to 180°C (350°F). Line a 12×17 inch baking sheet with greased parchment paper. Whisk together sifted flour, cocoa powder, baking powder, and salt. Beat egg yolks with 75g sugar until pale; stir in vanilla and melted butter (if using). Whip egg whites with remaining 75g sugar until stiff, glossy peaks form. Gently fold whites into yolk mixture, then fold in dry ingredients until just combined. Spread batter evenly on baking sheet and bake for 10-12 minutes. Immediately invert cake onto a cocoa-dusted kitchen towel, peel off parchment, and roll cake with towel into a log. Cool completely on a wire rack. -
Step 2
Combine brewed coffee/espresso and 60g granulated sugar in a saucepan. Heat until sugar dissolves. Remove from heat, cool slightly, then stir in 60ml non-alcoholic coffee syrup or rum extract. Cool completely. -
Step 3
Chill mixing bowl and whisk. Whip cold heavy cream with 50g powdered sugar and a pinch of salt until stiff peaks form. In a separate bowl, gently whisk chilled mascarpone cheese with remaining 50g powdered sugar and vanilla extract until smooth. Gently fold whipped cream into mascarpone until just combined. Refrigerate immediately. -
Step 4
Unroll the cooled sponge cake onto parchment paper. Generously brush with cooled coffee syrup. Evenly spread two-thirds of the mascarpone cream over the cake, leaving a ½-inch border. Re-roll the cake into a tight log. Place seam-side down on a serving platter, wrap loosely, and refrigerate for at least 2-4 hours to firm up. -
Step 5
Place chopped dark chocolate in a heatproof bowl. Heat 240ml heavy cream until it simmers. Pour hot cream over chocolate, let sit for 5 minutes, then whisk until smooth. If using, whisk in softened butter. Let ganache cool at room temperature, stirring occasionally, until it reaches a thick, spreadable consistency. -
Step 6
Transfer chilled cake log to a platter. Trim diagonal slices from ends (optional: attach one as a ‘branch’). Spread ganache over the log. Use a fork or spoon to create a wood-grain bark texture. Lightly dust with unsweetened cocoa powder. Arrange optional decorations like chocolate shavings, cranberries, rosemary, or meringue mushrooms. Refrigerate for at least 30 minutes. Serve sliced with a sharp, warm knife.
Creating the perfect rollable chocolate sponge for our Gourmet Tiramisu Yule Log Cake is the first crucial step. A light, airy genoise is key to preventing cracks when rolling.
This fragrant syrup infuses our sponge with the classic tiramisu flavour, making every bite of your Gourmet Tiramisu Yule Log Cake incredibly moist and aromatic.
The heart of any tiramisu is its rich, velvety mascarpone cream. This filling for our Gourmet Tiramisu Yule Log Cake is luxuriously smooth and perfectly balances the coffee-soaked sponge.
This is where your vision for the Gourmet Tiramisu Yule Log Cake starts to come to life. Precision and gentleness are key for a beautiful spiral and perfect layers.
This dark, velvety ganache will serve as the “bark” for your Gourmet Tiramisu Yule Log Cake, creating a rustic and elegant finish.
The final touch for your Gourmet Tiramisu Yule Log Cake is the decoration, transforming it into a stunning holiday centerpiece.
Conclusion:
And so, we arrive at the culmination of our delightful culinary journey. I genuinely hope you’ve enjoyed every step of mastering this incredible dessert, because what you’ve created isn’t just another cake; it’s a true masterpiece, a fusion of two beloved classics, meticulously crafted to impress and delight. This isn’t just about following a recipe; it’s about embarking on an adventure that culminates in something truly extraordinary. The sheer elegance and inventive spirit behind this creation make it more than just a dessert; it’s the ultimate Gourmet Tiramisu Yule Log Cake that will undoubtedly be the highlight of your festive table or any special gathering. I find immense satisfaction in knowing that the care and attention poured into each layer—from the perfectly airy, coffee-infused sponge to the lusciously smooth mascarpone cream and the delicate, bittersweet cocoa dusting—results in a harmonious blend of textures and flavors that dance on the palate. It’s rich without being heavy, sweet without being cloying, and utterly irresistible. This recipe truly stands out because it marries the sophisticated, complex flavors of authentic tiramisu with the festive, visually stunning presentation of a classic Yule Log, making it not just a treat for the taste buds but a feast for the eyes. It’s a testament to the joy of baking and the power of a truly exceptional dessert to bring people together.
When it comes to serving, presentation is key to truly showcasing your hard work. I love to dust my finished creation with a generous, yet delicate, layer of high-quality cocoa powder right before serving, perhaps using a small sieve for an even finish. For an extra touch of festive charm and a pop of contrasting color, I often arrange a few fresh raspberries, candied cranberries, or even some sprigs of fresh mint around the base. If you want to lean into the ‘yule log’ aspect even more, you could use a fork to create subtle ‘bark’ patterns on the cream before dusting with cocoa, or add small meringue mushrooms for a whimsical forest floor effect. Pair a slice of this magnificent cake with a freshly brewed, strong espresso – the bitterness of the coffee beautifully cuts through the richness of the mascarpone and enhances the cake’s own coffee notes. Alternatively, a small glass of Marsala wine, a sweet sherry, or a rich dessert wine would be a superb accompaniment, turning a simple dessert into a truly gourmet experience. For those who prefer non-alcoholic pairings, a creamy vanilla bean ice cream or a scoop of artisanal coffee gelato can create a delightful contrast in temperature and texture, elevating each bite.
Don’t be afraid to experiment with variations to make this recipe truly your own! If you’re hosting guests with dietary restrictions or simply prefer an alcohol-free version, you can easily substitute the coffee liqueur with an equal amount of strong decaffeinated coffee or espresso, perhaps enhanced with a splash of vanilla extract or a touch of almond essence for added depth. For those who love a bit of crunch, consider sprinkling some finely chopped toasted almonds, hazelnuts, or even tiny chocolate chips between the layers of cream. This adds an unexpected textural dimension that many find delightful. You could also play with different types of coffee; a dark roast for a more robust flavor, or a medium roast for a smoother, more subtle coffee note. For a truly decadent twist, some have even experimented with adding a very thin layer of chocolate ganache or a homemade caramel drizzle over the cream before rolling, though I recommend keeping it light to ensure the cake rolls without cracking. Remember, this recipe is a canvas, and your creativity is the brush!
Now, it’s your turn! I sincerely hope this recipe inspires you to embrace your inner baker and create something truly spectacular. Don’t let the multi-step process intimidate you; each stage is manageable, and the reward for your effort is a dessert that will elicit gasps of admiration and satisfied sighs from everyone who tastes it. There’s an unparalleled sense of accomplishment that comes with creating such a visually stunning and incredibly delicious dessert from scratch, and I promise you, the joy it brings to your table is absolutely worth every moment spent in the kitchen. I am so excited for you to experience the magic of this unique creation. Please, don’t keep your triumphs to yourself! I would absolutely love to hear about your baking journey, see your beautiful creations, and read about the reactions of your family and friends. Share your photos, your stories, and any clever variations you come up with. Your experiences not only bring a smile to my face but also inspire countless others in our wonderful baking community to try their hand at this magnificent dessert. So, preheat your ovens, gather your ingredients, and let’s make some memories. Happy baking, everyone, and enjoy every delicious slice!
Gourmet Tiramisu Yule Log Cake
Imagine the sophisticated charm of Italy’s classic ‘pick-me-up’ dessert, Tiramisu, beautifully intertwined with the festive, rustic elegance of a traditional French Bûche de Noël. This show-stopping creation masterfully marries these two culinary icons, featuring a moist, tender chocolate sponge cake infused with rich coffee syrup, luxurious mascarpone cream, and a comforting hint of cocoa, all wrapped in a velvety chocolate ganache. An unforgettable way to make your festive celebrations shine brighter.
Ingredients
Instructions
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.