Elegant Tiramisu Yule Log Cake: A Festive Italian-Inspired Dessert

The holiday season brings with it the joy of baking special treats that create lasting memories. There’s something magical about transforming simple ingredients into show-stopping desserts that become the centerpiece of festive gatherings. Today, I’m excited to share my recipe for an Elegant Tiramisu Yule Log Cake—a delightful fusion of the traditional French Bûche de Noël and Italy’s beloved tiramisu.

When I first created this dessert for my family’s Christmas celebration three years ago, it disappeared within minutes, with everyone asking for the recipe. The combination of light sponge cake, rich mascarpone cream, and the distinct coffee flavor makes this yule log a sophisticated alternative to the classic chocolate version.

This tiramisu yule log brings together the best of both dessert worlds—the rolled cake technique of a traditional yule log with the beloved flavors of tiramisu. The result is a stunning holiday centerpiece that tastes as magnificent as it looks. The beauty of this recipe lies in its perfect balance of textures and flavors: a soft, coffee-soaked sponge cake embracing a luscious mascarpone filling, all finished with a dusting of cocoa powder to mimic the forest floor.

Ingredients

For the Sponge Cake:

• 6 large eggs, separated
• 150g (3/4 cup) granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 120g (1 cup) cake flour, sifted
• 1/4 teaspoon salt
• 2 tablespoons confectioners’ sugar (for dusting)

For the Coffee Syrup:

• 120ml (1/2 cup) strong espresso or very strong brewed coffee
• 60ml (1/4 cup) water
• 2 tablespoons granulated sugar
• 2 tablespoons coffee liqueur (such as Kahlúa) optional

For the Mascarpone Filling:

• 500g (16 oz) mascarpone cheese, at room temperature
• 240ml (1 cup) heavy cream
• 100g (1/2 cup) granulated sugar
• 2 teaspoons vanilla extract
• 2 tablespoons coffee liqueur optional

For Decoration:

• 3 tablespoons unsweetened cocoa powder
• 2-3 tablespoons confectioners’ sugar
• Fresh berries (optional)
• Rosemary sprigs (optional, for a festive touch)
• Chocolate curls or shavings (optional)

Equipment Needed:

• 15 × 10-inch (38 × 25cm) jelly roll pan
• Parchment paper
• Electric mixer (stand or hand)
• Several mixing bowls
• Offset spatula
• Clean kitchen towel
• Sieve for dusting
• Piping bag with star tip (optional)

Instructions

Step 1: Prepare the Sponge Cake

1. Preheat your oven to 350°F (180°C). Line a 15 × 10-inch (38 × 25cm) jelly roll pan with parchment paper, leaving some overhang on the sides to help with removal later. Lightly grease the parchment.
2. In a large bowl, beat the egg yolks with half of the sugar (75g or about 6 tablespoons) until pale and thick, about 3-4 minutes. The mixture should form ribbons when the beaters are lifted. Stir in the vanilla extract.
3. In a separate clean bowl with clean beaters, whip the egg whites with the salt until foamy. Gradually add the remaining sugar (75g) while continuing to beat until the whites hold medium-firm peaks.
4. Gently fold about one-third of the egg whites into the yolk mixture to lighten it. Then fold in the rest of the whites in two additions, being careful not to deflate the mixture.
5. Sift the cake flour over the batter in three additions, folding gently after each addition until just combined. Be careful not to overmix.
6. Spread the batter evenly in the prepared pan, smoothing the top with an offset spatula.
7. Bake for 12-15 minutes, or until the cake springs back when lightly touched and the edges begin to pull away from the sides of the pan.
8. While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with confectioners’ sugar.
9. When the cake is done, immediately run a knife around the edges to loosen and invert the cake onto the prepared towel. Carefully peel off the parchment paper.
10. Starting from the short end, roll the cake up with the towel inside (this prevents the cake from sticking to itself). Let cool completely on a wire rack, seam side down, about 1 hour.

Step 2: Prepare the Coffee Syrup

1. In a small saucepan, combine the espresso, water, and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
2. Remove from heat and stir in the coffee liqueur if using. Let cool completely.

Step 3: Make the Mascarpone Filling

1. In a large bowl, beat the mascarpone cheese, sugar, and vanilla extract until smooth and well combined.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the mascarpone mixture until fully incorporated. If using coffee liqueur, fold it in now.
4. Refrigerate the filling for about 30 minutes to firm up slightly while the cake cools.

Step 4: Assemble the Yule Log

1. Carefully unroll the cooled cake. It’s normal for it to crack a little, so don’t worry.
2. Using a pastry brush, generously brush the coffee syrup all over the unrolled cake, making sure to reach the edges.
3. Reserve about 1 cup of the mascarpone filling for the exterior decoration and spread the remaining filling evenly over the cake, leaving a 1/2-inch border around all edges.
4. Starting from the same short end, carefully roll the cake back up without the towel. Place seam side down on a serving platter or board.
5. Trim both ends of the roll with a serrated knife to create clean edges and to reveal the spiral pattern.
6. Use the reserved mascarpone filling to cover the exterior of the yule log. You can leave it smooth or create texture using an offset spatula to mimic bark.
7. If using a piping bag, fill it with some of the reserved filling and pipe decorative details like swirls or rosettes.

Step 5: Decorate the Yule Log

1. Dust the top and sides of the yule log with cocoa powder using a fine-mesh sieve. This creates the appearance of a dusted log.
2. For a snowy effect, use a separate sieve to dust some areas with confectioners’ sugar.
3. If desired, add chocolate curls or shavings to create more texture.
4. For a festive finishing touch, arrange fresh berries and small rosemary sprigs around the log to resemble a woodland scene.

Step 6: Chill and Serve

1. Refrigerate the tiramisu yule log for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to set.
2. Remove from the refrigerator about 20 minutes before serving for the best flavor and texture.
3. Slice with a clean, sharp knife, wiping the blade between cuts for clean slices.

Storage and Make-Ahead Tips

This elegant dessert can be prepared in stages to make the process more manageable:

• The sponge cake can be baked up to 1 day ahead. After cooling, keep it rolled in the towel, wrap in plastic wrap, and store at room temperature.
• The coffee syrup can be made up to 3 days ahead and refrigerated in an airtight container.
• The fully assembled tiramisu yule log can be refrigerated for up to 2 days before serving.
• Leftovers (if there are any!) can be stored in the refrigerator for up to 3 days.

Nutritional Information

Note: Nutritional values are approximate and based on 12 servings.

Tips for Success

Perfect Sponge Cake

• Ensure eggs are at room temperature for maximum volume.
• Fold the flour gently to maintain the airiness of the batter.
• Don’t overbake the sponge or it will crack when rolling.

Mascarpone Filling

• Make sure the mascarpone is at room temperature to prevent lumps.
• If the filling becomes too soft while working, refrigerate it briefly to firm up.

Rolling Technique

• Roll the cake while it’s still warm to train it into shape.
• When unrolling for filling, do it gently and don’t try to flatten it completely.

Decoration Ideas

• For a more rustic look, create “bark” by running a fork along the length of the frosted log.
• Make a “cut branch” by slicing off one end of the log at an angle and attaching it to the side using some of the filling.

Common Mistakes to Avoid

Serving Suggestions

This elegant dessert is perfect on its own, but here are some delightful accompaniments:

• Whipped cream with a hint of espresso
• Fresh berries, particularly raspberries or strawberries
• A scoop of vanilla ice cream
• Hot chocolate with cinnamon
• Spiced apple cider
• Italian hot chocolate (cioccolata calda)
• Fresh mint tea

For a truly special holiday presentation, serve slices on plates dusted with a light coating of cocoa powder and garnished with small meringue mushrooms or chocolate truffles.

Variations

Chocolate Tiramisu Yule Log

Add 3 tablespoons of unsweetened cocoa powder to the sponge cake batter for a chocolate version.

Amaretto Tiramisu Yule Log

Replace the coffee liqueur with amaretto in both the syrup and filling for an almond flavor profile.

Spiced Tiramisu Yule Log

Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the mascarpone filling for a festive spiced variation.

Citrus Tiramisu Yule Log

Add the zest of one orange to the mascarpone filling and a tablespoon of orange liqueur to the coffee syrup.

Mocha Tiramisu Yule Log

Fold 3 tablespoons of melted and cooled dark chocolate into the mascarpone filling for a mocha flavor.

Q&A Section

Q: Can I make this tiramisu yule log without alcohol?

Absolutely! The coffee liqueur adds flavor but isn’t essential. Simply omit it from both the coffee syrup and the filling. You can add a teaspoon of vanilla extract to the coffee syrup instead for extra flavor.

Q: My sponge cake cracked while rolling. How can I fix it?

Don’t worry! Small cracks are normal and will be covered by the filling. If you have major cracks, the mascarpone filling acts as a “glue” and will help hold the cake together. The exterior frosting will hide any imperfections.

Q: Can I use something other than mascarpone cheese?

While mascarpone is traditional for tiramisu flavor, you can substitute with a mixture of 8 oz cream cheese blended with 1/4 cup heavy cream and 2 tablespoons butter for a similar texture. The flavor will be slightly different but still delicious.

Q: How far in advance can I make this dessert?

The completed tiramisu yule log can be made up to 2 days ahead and stored in the refrigerator. In fact, it improves with a day of rest as the flavors meld together and the cake absorbs the coffee syrup.

Q: My filling is too runny. What went wrong?

This typically happens if the heavy cream wasn’t whipped enough before folding into the mascarpone. To fix runny filling, refrigerate it for 30 minutes to firm up. If it’s still too soft, you can fold in some whipped cream that has been stabilized with 1 teaspoon of unflavored gelatin.

Q: Is there a way to make this recipe less sweet?

Yes, you can reduce the sugar in the mascarpone filling by up to half. You can also use espresso with no added sugar in the coffee syrup for a more intense coffee flavor.

Q: How do I know when my sponge cake is done?

The cake is done when it springs back when lightly touched in the center and the edges start to pull away from the sides of the pan. A toothpick inserted into the center should come out clean.

Q: Can I freeze this tiramisu yule log?

While you can freeze this dessert, the texture of the mascarpone filling may change slightly upon thawing. If you need to freeze it, do so before adding the final dusting of cocoa powder. Wrap it well in plastic wrap and then aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator and add the cocoa powder dusting just before serving.

Final Thoughts

Creating this Elegant Tiramisu Yule Log Cake is truly a labor of love, combining the artistry of cake rolling with the beloved flavors of classic tiramisu. The wonderful thing about this dessert is that even if it’s not perfect, it will still taste incredible—each slice revealing beautiful spirals of coffee-soaked cake embracing creamy mascarpone filling.

What I love most about this recipe is how it brings together traditional holiday baking techniques with the sophisticated flavors of Italian cuisine. It’s a dessert that honors both traditions while creating something uniquely festive and memorable.

Whether you’re serving this at a holiday gathering, bringing it to a potluck, or making it as a special treat for your family, this tiramisu yule log is sure to impress both visually and in taste. The combination of light sponge cake, rich creamy filling, and the distinctive coffee flavor creates a balanced dessert that’s sophisticated yet comforting.

Remember that baking is both an art and a science—follow the instructions carefully for the technical aspects, but don’t be afraid to add your own creative touches when it comes to decoration. The best holiday desserts are those made with attention to detail and a generous helping of joy.

Happy baking and happy holidays!