Hello, dessert lovers!
Are you in the mood for something extra special?
Today, I’m excited to share my recipe for a tiramisu yule log cake!
It’s a festive twist on a classic favorite, combining rich coffee flavors with sweet cream.
This cake is not only beautiful to look at but also a showstopper at any holiday gathering.
Get ready to impress your friends and family with this delicious treat! Let’s dive in!
Possible Ingredient Alternatives
For the plain flour, almond flour or coconut flour can be used to create a gluten-free version of the cake. These alternatives will result in a slightly denser texture, so reduce the amount by about 25% and consider adding a binding agent like xanthan gum. Instant espresso can be replaced with strongly brewed coffee or instant coffee granules dissolved in hot water, adjusting the liquid content of the recipe accordingly. For those avoiding caffeine, chicory root powder can provide a similar flavor profile. Mascarpone cheese can be substituted with a mixture of cream cheese and heavy cream (3:1 ratio) for a similar creamy texture and tangy flavor. Whip the mixture until smooth before using. If a non-dairy option is needed, consider using a combination of coconut cream and cashew cream, though this will alter the flavor slightly.
| Preparation Time | 30-40 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 20-25 g
- Fat: 80-90 g
- Carbohydrates: 90-100 g
Ingredients
- 1/3 cup plain flour
- 1 1/2 teaspoons instant espresso
- 2 large egg whites, at room temperature
- 5 tablespoons white sugar
- 3 large egg yolks, at room temperature
- 2 large whole eggs, at room temperature
- 3 tablespoons white sugar
- Cocoa powder for dusting
- 7/8 cup chilled heavy cream
- 3 tablespoons confectioners’ sugar
- 3/4 teaspoon vanilla extract
- 2 tablespoons coffee-flavored liqueur
- 1/2 cup chilled mascarpone cheese
Step 1: Prepare Baking Equipment and Dry Ingredients
Preheat your oven to 400℉ (200℃).
Line a jellyroll pan with parchment paper and lightly coat it with baking spray to prevent sticking.
Set aside.
Sift together flour and espresso powder in a small bowl to ensure there are no lumps.
Set aside this dry mixture for later use.
Step 2: Whip Egg Whites and Yolks
With an electric mixer fitted with a whisk attachment, beat the egg whites until they become foamy.
Gradually add 5 tablespoons of sugar, beating continuously until you reach medium peaks.
Set the egg white mixture aside.
In a separate bowl, beat the egg yolks, whole eggs, and 3 tablespoons of sugar together until they reach the ribbon stage.
This will take approximately 5-10 minutes.
Step 3: Fold Ingredients and Bake
Gently fold the egg white meringue into the egg yolk mixture in three separate additions to maintain the batter’s airiness.
Next, fold in the sifted flour mixture until just combined.
Pour the batter into the prepared pan, ensuring it reaches all edges and corners.
Tap the pan gently to level the batter and eliminate any air bubbles.
Bake in the preheated oven for 8-10 minutes, or until the cake is done.
Step 4: Roll and Cool the Cake
As soon as the cake comes out of the oven, dust the top with cocoa powder.
Carefully turn the cake out onto a fresh piece of parchment paper.
Remove the pan, and gently peel away the parchment from the baked cake.
Starting from the short end, roll the cake and parchment together in a jelly roll style, and allow it to cool for about 20 minutes.
Once cooled, gently unroll the cake and allow it to finish cooling completely.
Step 5: Prepare Filling and Fill the Cake
While the cake is cooling, prepare the filling by combining cream, powdered sugar, vanilla, and coffee liqueur.
Beat these ingredients with an electric mixer until they reach soft peaks.
Gently fold in the mascarpone cheese.
Once the cake is completely cooled, spread half of the filling evenly over the top, leaving a ¼ inch border on all sides.
Step 6: Assemble and Serve the Cake Roll
Starting from the same side as before, roll the cake tightly once more.
Use the remaining filling to frost the outside of the cake roll.
Dust the cake roll with cocoa powder for added flavor and presentation.
For a clean appearance, trim the ends just before serving.
Enjoy your beautifully prepared cake roll!
