The Tiramisu Yule Log Rich Creamy offers a delightful twist on a classic Italian dessert, perfectly blending the beloved coffee and mascarpone flavors of tiramisu with the festive elegance of a yule log. This recipe is incredibly useful for anyone looking to impress guests during the holiday season or simply indulge in a decadent treat without the fuss of overly complicated steps.
Key Ingredients for Tiramisu Yule Log Rich Creamy
- For the Sponge Cake (Joconde Sponge):
- 4 large eggs, separated
- 125g (1 cup) granulated sugar, divided
- 125g (1 cup) almond flour
- 35g (1/4 cup) all-purpose flour
- 25g (2 tablespoons) unsalted butter, melted and slightly cooled
- For the Coffee Syrup:
- 150ml (2/3 cup) strong brewed coffee, cooled
- 50g (1/4 cup) granulated sugar
- For the Mascarpone Cream:
- 500g (2 cups) mascarpone cheese, softened at room temperature
- 100g (1/2 cup) granulated sugar
- 4 large egg yolks
- 50ml (1/4 cup) Marsala wine or dark rum (optional, for adult version)
- 250ml (1 cup) heavy whipping cream, cold
- 1 teaspoon vanilla extract
- For Assembly and Decoration:
- Cocoa powder, for dusting
- Shaved chocolate, for decoration
- Fresh berries (optional, for garnish)
How to Make Tiramisu Yule Log Rich Creamy
This Tiramisu Yule Log Rich Creamy is designed for ease and maximum flavor. The process involves creating a light, airy sponge cake, infusing it with a rich coffee syrup, and then enrobing it in a luxuriously smooth mascarpone cream. The resulting dessert is a symphony of textures and tastes, truly satisfying your sweet cravings. Preparation time is approximately 1 hour and 30 minutes, plus chilling time.
Step-by-Step Instructions
1. Prepare the Joconde Sponge Cake:
Preheat your oven to 180°C (350°F). Line a rectangular baking sheet (approximately 30×40 cm or 12×16 inches) with parchment paper. In a large bowl, whisk the egg whites with half of the granulated sugar (60g) until stiff, glossy peaks form. In a separate bowl, whisk the egg yolks with the remaining granulated sugar (65g) until pale and creamy. Gradually fold the almond flour into the egg yolk mixture, followed by the all-purpose flour. Gently fold in the melted butter. Finally, delicately fold the whisked egg whites into the batter in three additions until just combined, being careful not to deflate the mixture. Spread the batter evenly onto the prepared baking sheet. Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched. Let it cool completely in the pan.
2. Make the Coffee Syrup:
In a small saucepan, combine the strong brewed coffee and sugar. Heat gently, stirring until the sugar dissolves. Remove from heat and let it cool completely. If using Marsala wine or rum, stir it into the cooled coffee syrup.
3. Prepare the Mascarpone Cream:
In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together the egg yolks and sugar. Cook, stirring constantly, until the mixture thickens and reaches a temperature of 70°C (160°F). This process pasteurizes the egg yolks and creates a stable base. Remove the bowl from the heat and let the mixture cool completely. Once cooled, gently fold in the softened mascarpone cheese and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined.
4. Assemble the Tiramisu Yule Log:
Once the Joconde sponge cake is completely cool, carefully invert it onto a clean kitchen towel dusted with cocoa powder. Gently peel off the parchment paper. Using a pastry brush, liberally brush the entire surface of the cake with the prepared coffee syrup, ensuring it is well-moistened but not soggy. Spread the mascarpone cream evenly over the syruped cake, leaving a small border around the edges. Starting from one of the longer sides, carefully roll up the cake tightly, using the kitchen towel to help guide and support the roll.
5. Chill and Decorate:
Once rolled, wrap the Tiramisu Yule Log tightly in plastic wrap. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the log to firm up. Before serving, unwrap the log and place it on a serving platter. Use a sharp knife to trim the ends, if desired, for a neater appearance. Dust the top generously with cocoa powder. Decorate with shaved chocolate and fresh berries, if using.
Why You’ll Love This Tiramisu Yule Log Rich Creamy
You’ll adore this Tiramisu Yule Log Rich Creamy for its incredibly decadent and melt-in-your-mouth texture. The star of this dessert is undoubtedly the luscious mascarpone cream, which is luxuriously rich and perfectly balanced by the subtle hint of coffee. Making this at home is surprisingly cost-effective compared to buying a similar store-bought dessert, offering you gourmet indulgence without breaking the bank. The fragrant coffee syrup, coupled with the creamy filling and light sponge, creates a flavor profile that’s both sophisticated and comforting, a true delight for the senses that will have your guests asking for seconds.
Compared to a traditional rolled cake, this Tiramisu Yule Log offers a more complex and satisfying flavor experience, reminiscent of your favorite coffee shop treat but with a festive flair. It’s the perfect centerpiece for any holiday celebration, Christmas dinner, or even a special weekend treat. So, why not ditch the store-bought and embrace the joy of creating this spectacular dessert yourself? Gather your ingredients and get ready to wow everyone with your homemade Tiramisu Yule Log Rich Creamy – you won’t regret it!
Storing and Reheating Tips
To store your Tiramisu Yule Log Rich Creamy, wrap it tightly in plastic wrap and then in aluminum foil before placing it in the refrigerator. It will stay fresh for up to 3-4 days. Due to the dairy and egg components, it is best not to leave it at room temperature for extended periods.
For freezing, wrap the log very securely in multiple layers of plastic wrap and then a layer of aluminum foil. Ensure it is airtight to prevent freezer burn. It can be frozen for up to 1-2 months. To thaw, transfer the frozen log to the refrigerator overnight. Do not reheat in a microwave as this can compromise the texture of the cream. If you wish to serve it slightly warmer, you can briefly leave it at room temperature for about 20-30 minutes before serving, but it is traditionally served chilled.
Final Thoughts
The Tiramisu Yule Log Rich Creamy is a truly magical dessert, offering an indulgent and festive experience that’s surprisingly achievable. Encourage yourself to try making this at home; it’s a rewarding culinary adventure that promises delicious results and memorable moments.
Tiramisu Yule Log Rich Creamy
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Line a rectangular baking sheet (approximately 30×40 cm or 12×16 inches) with parchment paper. In a large bowl, whisk the egg whites with half of the granulated sugar (60g) until stiff, glossy peaks form. In a separate bowl, whisk the egg yolks with the remaining granulated sugar (65g) until pale and creamy. Gradually fold the almond flour into the egg yolk mixture, followed by the all-purpose flour. Gently fold in the melted butter. Finally, delicately fold the whisked egg whites into the batter in three additions until just combined, being careful not to deflate the mixture. Spread the batter evenly onto the prepared baking sheet. Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched. Let it cool completely in the pan.4 large eggs eggs, separated, 125 g granulated sugar, divided, 125 g almond flour, 35 g all-purpose flour, 25 g unsalted butter, melted and slightly cooled
- In a small saucepan, combine the strong brewed coffee and sugar. Heat gently, stirring until the sugar dissolves. Remove from heat and let it cool completely. If using Marsala wine or rum, stir it into the cooled coffee syrup.150 ml strong brewed coffee, cooled, 50 g granulated sugar, 50 ml Marsala wine or dark rum (optional, for adult version)
- In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together the egg yolks and sugar. Cook, stirring constantly, until the mixture thickens and reaches a temperature of 70°C (160°F). This process pasteurizes the egg yolks and creates a stable base. Remove the bowl from the heat and let the mixture cool completely. Once cooled, gently fold in the softened mascarpone cheese and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined.500 g mascarpone cheese, softened at room temperature, 100 g granulated sugar, 4 large egg yolks egg yolks, 250 ml heavy whipping cream, cold, 1 teaspoon vanilla extract
- Once the Joconde sponge cake is completely cool, carefully invert it onto a clean kitchen towel dusted with cocoa powder. Gently peel off the parchment paper. Using a pastry brush, liberally brush the entire surface of the cake with the prepared coffee syrup, ensuring it is well-moistened but not soggy. Spread the mascarpone cream evenly over the syruped cake, leaving a small border around the edges. Starting from one of the longer sides, carefully roll up the cake tightly, using the kitchen towel to help guide and support the roll.Cocoa powder, for dusting
- Once rolled, wrap the Tiramisu Yule Log tightly in plastic wrap. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the log to firm up. Before serving, unwrap the log and place it on a serving platter. Use a sharp knife to trim the ends, if desired, for a neater appearance. Dust the top generously with cocoa powder. Decorate with shaved chocolate and fresh berries, if using.Cocoa powder, for dusting, Shaved chocolate, for decoration, Fresh berries (optional, for garnish)