Elegant Tiramisu Yule Log Cake
A heavenly dessert combining classic Tiramisu flavors in a festive Yule log shape, perfect for holiday gatherings.
Ingredients
Cake
- 4 large large eggs (preferably organic for richer flavor) Ensure eggs are at room temperature.
- 1 cup granulated sugar (use fine sugar for smooth batter)
- 1 cup all-purpose flour (high-quality for best texture)
- 1/4 cup cocoa powder (use Dutch-processed for deep flavor)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling
- 1 cup brewed coffee, cooled (espresso works wonderfully too) Brew coffee ahead of time.
- 1 cup mascarpone cheese (go for the real stuff for that authentic flavor) Ensure mascarpone is at room temperature for easier mixing.
- 1 cup heavy cream (whipping cream is ideal)
- 1/2 cup powdered sugar (sifted for smoothness)
- 1 teaspoon vanilla extract (pure vanilla is always best)
Garnish
- to taste cocoa powder for dusting
- to taste chocolate shavings for an elegant touch (use a vegetable peeler on good-quality chocolate)
Instructions
Prepare the Cake
- Preheat the Oven: Set your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper, ensuring to leave some overhang to make it easier to roll later.
- Mix the Eggs and Sugar: In a mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes. You’ll want a nice ribbon effect when you lift the beaters.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold this mixture into the egg mixture, taking care not to deflate it. Go slow and steady!
- Bake the Cake: Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Cool and Roll: Once baked, remove the cake from the oven. Carefully roll it in the parchment paper starting from one of the short ends. Let it cool completely while rolled up. This keeps the shape!
Prepare the Filling
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Then gently fold in the mascarpone cheese until smooth and creamy.
Assemble the Cake
- Brush the cooled cake generously with the cooled coffee, allowing the sponge to soak up that aromatic flavor.
- Spread half of the mascarpone mixture over the coffee-soaked cake. Aim for an even layer!
- Carefully roll the cake back up, seam side down on a serving platter.
- Frost the outside of the log with the remaining mascarpone mixture, smoothing it out as you go.
- Dust the exterior with cocoa powder and add chocolate shavings for that festive touch. Pop it into the fridge to chill before serving.
Notes
For best results, serve with a dollop of whipped cream or a side of vanilla ice cream. You can also explore variations such as adding orange zest to the mascarpone cream.