Gourmet Tiramisu Yule Log Cake
A luxurious blend of tiramisu and Yule log, this cake features the rich flavors of espresso, cocoa, and mascarpone, perfect for festive gatherings.
Ingredients
For the sponge cake
- 4 large large eggs
- 100 g granulated sugar
- 100 g all-purpose flour
- 30 g cocoa powder
- 1 pinch salt
For the tiramisu filling
- 250 g mascarpone cheese
- 200 ml heavy cream
- 100 g powdered sugar
- 2 tablespoons espresso or strong coffee
- 1 teaspoon vanilla extract
For soaking
- ½ cup espresso or strong coffee, cooled
- 2 tablespoons coffee liqueur (optional)
For decoration
- Cocoa powder, for dusting
- Chocolate shavings or curls
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, whisk the eggs and granulated sugar until pale and thick.
- Gently fold in the flour, cocoa powder, and salt until just combined.
- Pour the mixture into a lined baking tray and bake for about 10-12 minutes, until springy to the touch.
Prepare the filling
- In a separate bowl, combine the mascarpone cheese, heavy cream, powdered sugar, espresso, and vanilla extract.
- Whip until soft peaks form and the mixture is smooth.
Assembly
- Once the cake is done, remove it from the oven and let it cool for a few minutes.
- Turn it out onto a clean kitchen towel dusted with cocoa powder.
- Peel off the parchment paper and roll the cake with the towel from the short side. Let it cool completely this way.
- Carefully unroll the cooled cake.
- Brush the inside with the espresso mixture, then spread an even layer of the tiramisu filling over it.
- Roll the cake back up gently without the towel, and place it seam side down on a serving platter.
Decoration
- Dust the top with cocoa powder and adorn with chocolate shavings or curls.
- Chill in the refrigerator for a couple of hours before serving.
Notes
Store any leftovers wrapped in plastic wrap or in an airtight container in the refrigerator for up to three days. Avoid freezing as the texture may be compromised due to the moisture content. Ensure that your eggs are at room temperature for better volume when whisked. Be gentle when folding in the dry ingredients to maintain the airy texture of the sponge.