Gourmet Tiramisu Yule Log Cake | Luxurious Holiday Dessert

The scent of espresso fills the kitchen as you whisk the last swirl of cream, and suddenly, the holidays feel real. This gourmet tiramisu yule log cake blends the charm of a classic French bûche with the irresistible Italian tiramisu. Soft sponge, rich coffee, mascarpone cream, and a dusting of cocoa bring together lightness and indulgence in every bite. It looks stunning on the table yet feels surprisingly achievable, even if you’re not a pro baker.

Why You’ll Love This Gourmet Tiramisu Yule Log Cake

This cake captures everything elegant about dessert: a tender espresso-infused sponge, creamy mascarpone filling, and that gorgeous cocoa finish. It’s a showstopper that feels sophisticated but not intimidating. The Italian-inspired flavor of coffee and cream melts into the soft sponge, creating a perfect balance of light and rich. You can easily prepare it ahead for stress-free gatherings, and it adapts beautifully to gluten-free or dairy-free needs.

Key Details at a Glance

Prep Time: 30–40 minutes
Cook Time: 8–10 minutes
Total Time: 50–60 minutes
Difficulty: Medium
Flavor Profile: Coffee-rich and creamy with cocoa dusting
Texture: Light, airy sponge and silky filling
Storage: Refrigerate and enjoy within 2–3 days

What You’ll Need

Ingredients for the Sponge Cake

You’ll need 1/3 cup plain flour, 1 1/2 teaspoons instant espresso powder, 5 tablespoons sugar, 3 large egg yolks, 2 large eggs, and 2 large egg whites. Use fresh eggs for maximum volume and sift your flour with espresso powder to keep the sponge delicate.

Ingredients for the Filling and Frosting

The creamy layer calls for 7/8 cup cold heavy cream, 3 tablespoons confectioners’ sugar, 3/4 teaspoon vanilla extract, 2 tablespoons coffee liqueur, and 1/2 cup mascarpone cheese at room temperature. Each ingredient adds balance sweetness from sugar, depth from liqueur, and smoothness from mascarpone.

For Finishing Touches

Dust with unsweetened cocoa powder. For a festive twist, add chocolate curls or espresso beans on top.

Step-by-Step: How to Make a Gourmet Tiramisu Yule Log Cake

Step 1: Prepare the Pan and Dry Ingredients

Preheat your oven to 400°F (200°C). Line a jelly roll pan with parchment paper and lightly spray it. Sift flour with espresso powder to create an even texture that bakes up soft.

Step 2: Whip the Egg Whites and Yolks

In one bowl, beat egg whites with 5 tablespoons sugar until soft, glossy peaks form. In another, whisk yolks, whole eggs, and 3 tablespoons sugar for about 5 minutes until thick and pale. This step gives the sponge its signature lightness.

Step 3: Fold and Bake the Sponge

Gently fold the whites into the yolk mixture in three parts. Sprinkle in the flour mixture and fold just until combined. Spread the batter evenly into the pan, tap once to remove air, and bake for 8–10 minutes. The cake should spring back lightly when touched.

Step 4: Roll and Cool the Cake

Remove the cake, dust with cocoa, and invert it onto a new parchment sheet. Peel off the old paper and roll it up gently with the new one from the short side. Let it cool for 20 minutes. Rolling while warm helps prevent cracks later.

Step 5: Make the Mascarpone Filling

Whip the cream, confectioners’ sugar, vanilla, and coffee liqueur to soft peaks. Fold in mascarpone until smooth and creamy. The texture should be thick enough to spread but still airy.

Step 6: Fill, Roll, and Frost

Unroll the cooled cake. Spread half of the filling over it, leaving a small border. Roll it back up and cover the outside with the remaining filling. Dust generously with cocoa, trim the ends, and refrigerate briefly before serving.

Pro Tips for Perfect Results

Avoid overmixing the batter too much folding will deflate the sponge. Always use room-temperature eggs for better volume. Roll the cake while it’s still warm to keep it flexible. Chill before slicing for neat, café-worthy slices. For the best flavor, make the filling just before assembly so it stays velvety.

Ingredient Substitutions and Dietary Options

For gluten-free, swap flour for almond or coconut flour but reduce the amount slightly. Chicory powder can replace espresso for a caffeine-free option. Dairy-free? Try whipped coconut cream with cashew cream instead of mascarpone, though the flavor will shift slightly. A mix of cream cheese and heavy cream also works in a pinch.

Serving and Presentation Idea

This cake looks stunning dusted with extra cocoa or topped with chocolate shavings. You can pipe decorative cream swirls for elegance or place small espresso beans along the top. For a festive touch, add sprigs of holly or edible gold leaf. Pair slices with hot espresso or a glass of dessert wine for a true holiday finish.

Storage and Make-Ahead Notes

Keep the cake refrigerated in an airtight container. It actually tastes even better after a few hours as the flavors meld. You can bake the sponge and prepare the filling a day ahead, then assemble the next morning for stress-free serving.

Common Questions About Tiramisu Yule Log Cake

More Such Recipes

• Pumpkin Magic Custard Cake with a Creamy Center
• Chocolate Pumpkin Cupcakes for a Seasonal Treat
• Easy Pumpkin Coffee Cake with Crumb Topping
• Crumbl Pumpkin Pie Cookies Copycat Recipe
• Pumpkin Bars with Cream Cheese Frosting
• Pumpkin Cream Cheese Swirl Muffins
• Flourless Pumpkin Muffins for a Guilt-Free Dessert

Final Thoughts

A gourmet tiramisu yule log cake is more than dessert it’s a centerpiece. Its airy sponge, silky cream, and rich coffee layers deliver both comfort and sophistication. You don’t need to be a pastry chef to make it shine; just a little patience and care. Bring it to your holiday table and watch everyone pause after the first bite.

Find more festive dessert inspiration on Pinterest or join the community on Facebook.

Print