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.

Tiramisu Yule Log Cake Recipe for the Holidays

Description

This Tiramisu Yule Log Cake combines the elegance of a classic Yule Log with the rich flavors of tiramisu. A tender cocoa sponge cake is rolled with a creamy mascarpone filling, brushed with coffee liqueur, and dusted with cocoa powder. Perfect for holiday celebrations, winter dinner parties, or as a stunning centerpiece dessert

Ingredients

Scale

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

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Instructions

Bake the Sponge Cake
Preheat oven to 375°F and line a 15×10-inch pan with parchment. Beat egg whites with sugar until stiff. In another bowl, mix egg yolks, remaining sugar, flour, cocoa, vanilla, and salt. Fold in the egg whites. Spread batter evenly and bake 10–12 minutes.
Roll the Cake
Turn warm cake onto a cocoa-dusted towel, peel off parchment, and roll the cake in the towel. Let cool completely.
Make the Filling
Whip heavy cream to soft peaks. In another bowl, beat mascarpone, powdered sugar, egg yolks, coffee liqueur, and vanilla. Fold in whipped cream gently.
Prepare Coffee Mixture
Mix cooled espresso, coffee liqueur, and sugar until dissolved.
Assemble the Log
Unroll the cooled cake and brush with coffee mixture. Spread mascarpone filling evenly, leaving a 1-inch border. Re-roll the cake (seam side down).
Chill and Finish
Wrap in plastic and refrigerate at least 4 hours. Dust with cocoa powder and decorate with chocolate shavings before serving.

Prep Time: 45 minutes
Category: Dessert
Cuisine: Italian

Nutrition

Calories: 385
Fat: 24g
Carbohydrates: 32g
Protein: 8g