Key Ingredients for Tasty Tiramisu Yule Log Cake
- For the Sponge Cake:
- 4 large eggs, separated
- 100g (½ cup) granulated sugar, divided
- 1 teaspoon vanilla extract
- 60g (½ cup) all-purpose flour
- 20g (2 tablespoons) unsweetened cocoa powder
- Pinch of salt
- For the Coffee Soak:
- 150ml (⅔ cup) strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional, or use extra coffee)
- 1 tablespoon granulated sugar
- For the Mascarpone Cream:
- 250g (1 cup) mascarpone cheese, at room temperature
- 100g (½ cup) confectioners’ sugar
- 1 teaspoon vanilla extract
- 200ml (about ¾ cup) heavy whipping cream
- For the Ganache Glaze:
- 100g (about ⅔ cup) bittersweet chocolate, finely chopped
- 100ml (about 7 tablespoons) heavy whipping cream
- For Decoration:
- Cocoa powder, for dusting
- Optional: Chocolate shavings, fresh berries, powdered sugar
How to Make Tasty Tiramisu Yule Log Cake
This Tasty Tiramisu Yule Log Cake is a masterpiece of creamy mascarpone, coffee-kissed sponge, and rich chocolate that comes together with surprising ease. Preparation time is approximately 30 minutes active cooking and 2 hours chilling. Its simple steps yield a dessert that tastes incredibly complex, guaranteed to be a showstopper at any gathering.
Step-by-Step Instructions
- Prepare the Sponge Cake: Preheat your oven to 180°C (350°F). Line a 30x40cm (12×16 inch) baking sheet with parchment paper, extending it slightly over the edges. In a large bowl, whisk the egg yolks with half of the granulated sugar (50g) until pale and creamy. Stir in the vanilla extract. In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining granulated sugar (50g) and continue beating until stiff, glossy peaks form. Gently fold about a third of the egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites. Sift the flour and cocoa powder together over the egg mixture and gently fold until just combined, being careful not to overmix.
- Bake the Sponge Cake: Pour the batter evenly onto the prepared baking sheet and spread it with an offset spatula to create a uniform layer. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Cool and Soak the Cake: While the cake is baking, prepare a clean kitchen towel and dust it generously with cocoa powder. As soon as the cake is out of the oven, invert it directly onto the prepared towel. Carefully peel off the parchment paper. Tightly roll up the cake and towel together, starting from one of the shorter ends. Let it cool completely in this rolled-up state.
- Prepare the Coffee Soak: In a small bowl, whisk together the brewed coffee, coffee liqueur (if using), and granulated sugar until the sugar is dissolved. Set aside.
- Make the Mascarpone Cream: In a large bowl, beat the softened mascarpone cheese with the confectioners’ sugar and vanilla extract until smooth and creamy. In an another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully incorporated and no streaks remain.
- Assemble the Yule Log: Once the cake is completely cool, unroll it carefully. Brush the inside of the cake generously with the coffee soak. Spread the mascarpone cream evenly over the surface of the cake, leaving a small border (about 1cm or ½ inch) along one of the longer edges. Tightly reroll the cake, this time without the towel, starting from the same short end you began with previously.
- Chill the Yule Log: Place the rolled cake on a serving platter and trim the ends if desired to create a neat log shape. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the log to firm up.
- Prepare the Ganache Glaze: About 30 minutes before you plan to decorate, make the ganache. Place the finely chopped bittersweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let it sit for 5 minutes. Gently whisk the mixture until smooth and glossy. Let the ganache cool slightly until it is spreadable but still warm.
- Glaze and Decorate: Remove the chilled yule log from the refrigerator. Pour the slightly cooled ganache over the top of the log, allowing it to drip down the sides. Use an offset spatula to spread it evenly, creating a bark-like texture if desired. Dust generously with cocoa powder. Decorate with chocolate shavings, fresh berries, or a dusting of powdered sugar to mimic a snowy winter scene. Slice and serve chilled.
Why You’ll Love This Tasty Tiramisu Yule Log Cake
You’ll adore this Tasty Tiramisu Yule Log Cake for its spectacular presentation and its luscious, melt-in-your-mouth texture. The combination of creamy mascarpone, deeply flavorful coffee infusion, and delicate cocoa sponge creates an exquisite taste experience, reminiscent of a classic tiramisu but with a festive, celebratory twist. Making this at home is a fantastic way to save money compared to purchasing a similar artisanal dessert from a bakery, proving that impressive holiday treats don’t need to break the bank. The final flourish of glossy chocolate ganache and a dusting of cocoa powder makes it a visual delight, truly capturing the magic of the season.
Imagine the impressed gasps as you unveil this beautiful creation at your holiday gathering – it’s a showstopper that tastes even better than it looks. For those who love the Italian flair of tiramisu, this yule log cake elevates those beloved flavors into a stunning Christmas centerpiece. So why not skip the store-bought and embrace the joy of creating something truly special? Gather your ingredients, embrace the simple steps, and bake your way to a memorable holiday with this Tasty Tiramisu Yule Log Cake!
Storing and Reheating Tips
To store your Tasty Tiramisu Yule Log Cake, wrap it tightly in plastic wrap, ensuring no air can get in to prevent it from drying out. Place it on a plate and refrigerate. The yule log will stay fresh in the refrigerator for up to 3 days. For longer storage, you can freeze slices of the yule log. Wrap individual slices tightly in plastic wrap, then place them in an airtight container or freezer bag. Frozen slices can be kept for up to 1 month.
To serve chilled slices from the refrigerator, simply unwrap and serve. If you are serving from frozen, it’s best to thaw the slices in the refrigerator overnight. Avoid reheating the yule log, as it is best enjoyed cold to preserve the creamy texture of the mascarpone filling and the delicate sponge. The chocolate ganache will firm up beautifully in the refrigerator, ensuring a perfect slice every time.
Final Thoughts
The Tasty Tiramisu Yule Log Cake is a truly magical dessert that beautifully bridges the gap between beloved Italian flavors and festive holiday tradition. We encourage you to try this recipe at home; it’s a rewarding experience that promises a show-stopping centerpiece for your celebrations.
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Tasty Tiramisu Yule Log Cake
Ingredients
Equipment
Method
- Prepare the Sponge Cake: Preheat your oven to 180°C (350°F). Line a 30x40cm (12×16 inch) baking sheet with parchment paper, extending it slightly over the edges. In a large bowl, whisk the egg yolks with half of the granulated sugar (50g) until pale and creamy. Stir in the vanilla extract. In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining granulated sugar (50g) and continue beating until stiff, glossy peaks form. Gently fold about a third of the egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites. Sift the flour and cocoa powder together over the egg mixture and gently fold until just combined, being careful not to overmix.4 large eggs, separated, 100 g granulated sugar, divided, 1 teaspoon vanilla extract, 60 g all-purpose flour, 20 g unsweetened cocoa powder, 1 pinch salt
- Bake the Sponge Cake: Pour the batter evenly onto the prepared baking sheet and spread it with an offset spatula to create a uniform layer. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Cool and Soak the Cake: While the cake is baking, prepare a clean kitchen towel and dust it generously with cocoa powder. As soon as the cake is out of the oven, invert it directly onto the prepared towel. Carefully peel off the parchment paper. Tightly roll up the cake and towel together, starting from one of the shorter ends. Let it cool completely in this rolled-up state.Cocoa powder, for dusting
- Prepare the Coffee Soak: In a small bowl, whisk together the brewed coffee, coffee liqueur (if using), and granulated sugar until the sugar is dissolved. Set aside.150 ml strong brewed coffee, cooled, 2 tablespoons coffee liqueur, 1 tablespoon granulated sugar
- Make the Mascarpone Cream: In a large bowl, beat the softened mascarpone cheese with the confectioners’ sugar and vanilla extract until smooth and creamy. In an another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully incorporated and no streaks remain.250 g mascarpone cheese, at room temperature, 100 g confectioners’ sugar, 1 teaspoon vanilla extract, 200 ml heavy whipping cream
- Assemble the Yule Log: Once the cake is completely cool, unroll it carefully. Brush the inside of the cake generously with the coffee soak. Spread the mascarpone cream evenly over the surface of the cake, leaving a small border (about 1cm or ½ inch) along one of the longer edges. Tightly reroll the cake, this time without the towel, starting from the same short end you began with previously.150 ml strong brewed coffee, cooled, 2 tablespoons coffee liqueur, 1 tablespoon granulated sugar, 250 g mascarpone cheese, at room temperature, 100 g confectioners’ sugar, 1 teaspoon vanilla extract, 200 ml heavy whipping cream
- Chill the Yule Log: Place the rolled cake on a serving platter and trim the ends if desired to create a neat log shape. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the log to firm up.
- Prepare the Ganache Glaze: About 30 minutes before you plan to decorate, make the ganache. Place the finely chopped bittersweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let it sit for 5 minutes. Gently whisk the mixture until smooth and glossy. Let the ganache cool slightly until it is spreadable but still warm.100 g bittersweet chocolate, finely chopped, 100 ml heavy whipping cream
- Glaze and Decorate: Remove the chilled yule log from the refrigerator. Pour the slightly cooled ganache over the top of the log, allowing it to drip down the sides. Use an offset spatula to spread it evenly, creating a bark-like texture if desired. Dust generously with cocoa powder. Decorate with chocolate shavings, fresh berries, or a dusting of powdered sugar to mimic a snowy winter scene. Slice and serve chilled.100 g bittersweet chocolate, finely chopped, 100 ml heavy whipping cream, Cocoa powder, for dusting, Optional: Chocolate shavings, fresh berries, powdered sugar