Tiramisu Yule Log Cake Recipe for the Holidays

Name: Tiramisu Yule Log Cake Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 5 h 30 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 6 large eggs, separated; ¾ cup granulated sugar, divided; 1 cup all-purpose flour; ¼ cup unsweetened cocoa powder; 1 teaspoon vanilla extract; Pinch of salt; 1 pound mascarpone cheese, room temperature; ¾ cup heavy cream; ½ cup powdered sugar; 3 large egg yolks; 2 tablespoons coffee liqueur; 1 teaspoon vanilla extract; ½ cup strong espresso, cooled; 2 tablespoons coffee liqueur; 2 tablespoons granulated sugar; Unsweetened cocoa powder for dusting; Dark chocolate shavings

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Picture this: you’re hosting a holiday dinner and want a dessert that beautifully bridges classic Italian elegance with festive tradition. This Tiramisu Yule Log Cake brings together the beloved, coffee-kissed flavors of traditional tiramisu with the show-stopping presentation of a Christmas yule log.

The magic of this Tiramisu Yule Log Cake happens when delicate sponge cake meets rich mascarpone cream, enhanced with a hint of coffee liqueur and finished with a dusting of cocoa powder. What makes this Tiramisu Yule Log Cake especially special is the way it transforms the familiar comfort of tiramisu into something both sophisticated and wonderfully nostalgic. While the rolling technique for a Tiramisu Yule Log Cake might seem intimidating at first, gentle handling and a little patience will reward you with a dessert that looks like it came straight from a European bakery. This Tiramisu Yule Log Cake truly embodies the warmth of the holidays while celebrating the timeless appeal of Italy’s most famous dessert.

Table of Contents

Ingredients

For the Sponge Cake:

6 large eggs, separated
¾ cup granulated sugar, divided
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch of salt

For the Tiramisu Filling:

1 pound mascarpone cheese, room temperature
¾ cup heavy cream
½ cup powdered sugar
3 large egg yolks
2 tablespoons coffee liqueur (or strong espresso)
1 teaspoon vanilla extract

For Assembly:

½ cup strong espresso, cooled
2 tablespoons coffee liqueur
2 tablespoons granulated sugar
Unsweetened cocoa powder for dusting
Dark chocolate shavings (optional)

Substitution Options:

Gluten-free: Replace all-purpose flour with almond flour or gluten-free baking blend
Dairy-free: Use coconut cream and dairy-free cream cheese alternative
Alcohol-free: Substitute coffee liqueur with extra strong espresso mixed with vanilla extract

Time & Planning

Prep time: 45 minutes
Baking time: 12 minutes
Assembly time: 30 minutes
Chilling time: 4 hours minimum
Total time: 5 hours 30 minutes

Make-ahead tips: This cake actually improves overnight, so bake and assemble it a day before serving. The flavors meld beautifully, and the texture becomes perfectly set. You can also prepare the sponge cake up to two days ahead and wrap it tightly in plastic wrap.

Time-saving strategy: While the cake bakes, prepare your coffee mixture and let it cool. Start making the mascarpone filling as soon as the cake comes out of the oven.

How to Make It

1. Prepare the Sponge Cake

Preheat your oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper. Beat egg whites until soft peaks form, then gradually add ¼ cup sugar until stiff peaks develop. In a separate bowl, whisk egg yolks with remaining sugar until pale and thick. Gently fold the flour, cocoa powder, vanilla, and salt into the yolk mixture, then carefully fold in the egg whites in three additions.

2. Bake and Roll

Spread the batter evenly in your prepared pan and bake for 10-12 minutes until the cake springs back when lightly touched. Immediately turn the warm cake onto a clean kitchen towel dusted with cocoa powder. Carefully peel away the parchment paper and roll the cake up in the towel, starting from the short end. Let it cool completely while rolled.

3. Make the Tiramisu Filling

Whip the heavy cream to soft peaks and set aside. In another bowl, beat mascarpone, powdered sugar, egg yolks, coffee liqueur, and vanilla until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until just combined – don’t overmix or it may become grainy.

4. Prepare the Coffee Soaking Mixture

Combine the cooled espresso, coffee liqueur, and granulated sugar, stirring until the sugar dissolves completely. This mixture should taste rich and slightly sweet.

5. Assemble the Yule Log

Carefully unroll the cooled cake and brush the surface generously with the coffee mixture. Spread the mascarpone filling evenly over the cake, leaving a 1-inch border on all sides. Re-roll the cake without the towel, placing it seam-side down on your serving platter.

6. Final Touches

Wrap the assembled log in plastic wrap and refrigerate for at least 4 hours. Before serving, dust generously with cocoa powder and add chocolate shavings if desired.

Tiramisu Yule Log Cake Recipe for the Holidays 7

Nutrition Overview

Per serving (based on 10 servings):

Calories: approximately 385
Protein: 8g
Carbohydrates: 32g
Fat: 24g
Calcium: Good source from mascarpone
Moderate caffeine content from coffee elements

This dessert provides a satisfying end to a holiday meal while offering the protein and calcium benefits of the mascarpone and eggs. Values may vary depending on specific ingredients and portion sizes used.

Healthier Variations

For a lighter Tiramisu Yule Log Cake, substitute half of the mascarpone with Greek yogurt and reduce the heavy cream to ½ cup. You can also use a sugar substitute in equal amounts when making this Tiramisu Yule Log Cake, though it may slightly affect the final texture.

A gluten-free Tiramisu Yule Log Cake works beautifully with almond flour, which adds a subtle nutty flavor that complements the coffee notes perfectly. For those avoiding alcohol, intensify the coffee flavor in your Tiramisu Yule Log Cake by adding a tablespoon of instant espresso powder dissolved in warm water.

Plant-based versions of Tiramisu Yule Log Cake can be made using coconut cream and cashew-based cream cheese. While the texture will be slightly different, the result is still rich, creamy, and equally delicious.

Serving Ideas

Slice the Tiramisu Yule Log Cake with a sharp knife, wiping the blade clean between cuts for the most attractive presentation. Each slice of the Tiramisu Yule Log Cake reveals beautiful spiral layers that proudly showcase your handiwork.

Pair Tiramisu Yule Log Cake with a small glass of dessert wine, espresso, or even hot chocolate for children. This Tiramisu Yule Log Cake also pairs wonderfully with fresh berries, which provide a bright contrast to the rich coffee and cream flavors.

The Tiramisu Yule Log Cake truly shines at holiday gatherings, New Year’s celebrations, or any winter dinner party where you want to impress guests with minimal stress.

Common Mistakes & How to Fix Them

Cracked cake during rolling: This usually happens when the cake is too cool. Roll it while still warm for the best results.

Grainy filling: Ensure your mascarpone is at room temperature and don’t overbeat the mixture once you add the whipped cream.

Soggy cake: Don’t oversoak with the coffee mixture – brush it on rather than pouring.

Difficulty slicing: Use a sharp knife and clean it between cuts. Chilling the cake adequately also helps achieve clean slices.

Storage & Reheating

Store the Tiramisu Yule Log Cake covered in the refrigerator for up to 4 days. In fact, the flavors of this Tiramisu Yule Log Cake improve after the first day as the coffee, mascarpone, and cocoa meld together beautifully.

This Tiramisu Yule Log Cake doesn’t freeze well due to the delicate mascarpone filling, but it can be kept chilled for several days without losing quality. Always serve the Tiramisu Yule Log Cake chilled, there’s no need to bring it fully to room temperature.

For the best texture and clean slices, remove the Tiramisu Yule Log Cake from the refrigerator about 15 minutes before slicing, which makes cutting easier while maintaining its structure.

Conclusion

This Tiramisu Yule Log Cake transforms two beloved dessert traditions into something truly magical for your holiday table. The combination of coffee-soaked sponge and creamy mascarpone filling creates layers of flavor that develop beautifully as the cake chills.

Don’t let the rolling technique intimidate you – even if your first attempt isn’t perfect, the flavors will still be incredible. Each slice reveals those gorgeous spiral layers that make this dessert as beautiful as it is delicious.

I’d love to hear how your yule log turns out! Share your variations or any creative touches you add in the comments below.

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Frequently Asked Questions

Can I make this without coffee liqueur?

Absolutely! Replace the coffee liqueur with extra strong espresso mixed with a teaspoon of vanilla extract. The flavor will be slightly different but equally delicious.

How far ahead can I make this cake?

You can make it up to 2 days ahead. In fact, it tastes better after sitting overnight as the flavors have time to meld together.

What if my cake cracks when rolling?

Small cracks are normal and won’t affect the final result. If you get major cracks, make sure you’re rolling the cake while it’s still warm and using the towel method.

Can I use store-bought ladyfingers instead of making the sponge?

While traditional, you can arrange soaked ladyfingers in a rectangle, spread with filling, and roll carefully. The texture will be different but still tasty.

How do I know if the mascarpone filling is the right consistency?

The filling should hold its shape but still be creamy and spreadable. If it’s too thick, add a tablespoon of cream; if too thin, chill for 30 minutes.

What’s the best way to get clean slices?

Use a sharp knife and wipe it clean with a damp cloth between each cut. Make sure the cake is well-chilled before slicing.