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Indulgent Gourmet Tiramisu Yule Log Cake Recipe

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5 from 8 reviews

A luxurious and indulgent gourmet tiramisu yule log cake combining the classic flavors of tiramisu with the festive presentation of a yule log. This recipe features a delicate cocoa sponge cake soaked with coffee syrup, layered with mascarpone cream, and decorated with cocoa powder and dark chocolate shavings. Perfect for special occasions and holiday celebrations.

Ingredients

For the Cake

  • 4 pcs Eggs
  • 1 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1 cup All-Purpose Flour
  • 1/3 cup Cocoa Powder
  • 1 tsp Baking Powder
  • 1/4 tsp Salt

For the Coffee Syrup

  • 1 cup Brewed Espresso/Coffee
  • 2 tbsp Coffee Liqueur

For the Filling

  • 1 cup Powdered Sugar
  • 1 cup Heavy Whipping Cream
  • 8 oz Mascarpone Cheese

For Decoration

  • 2 tbsp Unsweetened Cocoa Powder
  • 1/4 cup Dark Chocolate Shavings

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking.
  2. Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar for about 5 minutes until the mixture becomes thick and pale, providing structure and sweetness to the cake.
  3. Add Vanilla and Dry Ingredients: Gently add the vanilla extract, then carefully fold in the sifted flour, cocoa powder, baking powder, and salt, ensuring not to overmix to retain a light texture.
  4. Bake the Cake: Spread the batter evenly in the prepared pan and bake for 25 minutes, or until a toothpick inserted comes out clean, ensuring a tender cocoa sponge.
  5. Prepare Coffee Syrup: Simmer brewed espresso, coffee liqueur, and sugar until the sugar dissolves completely; then allow the syrup to cool to room temperature.
  6. Cool and Roll Cake: Let the cake cool in the pan for about 5 minutes, then invert it onto a cocoa-dusted towel. Carefully roll the warm cake with the towel and let it cool completely in the rolled position to set its shape.
  7. Prepare Filling: Whip the heavy cream until soft peaks form, then gently fold in mascarpone cheese, powdered sugar, and vanilla extract to create a smooth and creamy filling.
  8. Assemble the Log: Unroll the cooled cake, brush it evenly with the prepared coffee syrup, then spread the mascarpone filling over the surface before rerolling tightly.
  9. Chill the Cake: Wrap the yule log in plastic wrap and refrigerate for at least 1 hour to set the flavors and firm up the filling for easy slicing.
  10. Decorate and Serve: Dust the top of the chilled cake with unsweetened cocoa powder and garnish with dark chocolate shavings to add texture and visual appeal before serving.

Notes

  • Substitute coconut sugar for granulated sugar to reduce refined sugar content.
  • Use a gluten-free flour blend instead of all-purpose flour to make the cake gluten-free.
  • For a non-alcoholic version, replace coffee liqueur with vanilla extract in the coffee syrup.
  • Make sure to beat the eggs and sugar thoroughly to create a light and airy sponge.
  • Rolling the cake while warm is essential to prevent cracking when you roll it with filling.
  • You can prepare the coffee syrup in advance and store it refrigerated for up to 2 days.
  • Use fresh mascarpone cheese for best texture and flavor.
  • Refrigerate the assembled cake well to allow the flavors to meld and the structure to firm up before serving.

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