Description
This Gourmet Tiramisu Yule Log Cake combines light chocolate sponge with coffee syrup and silky mascarpone cream for a stunning holiday dessert.
Ingredients
Scale
- 6 large eggs, separated
- 150g granulated sugar, divided
- 80g all-purpose flour, sifted
- 40g unsweetened cocoa powder, sifted
- ½ teaspoon baking powder
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted and cooled (optional)
- 240ml strong brewed espresso or very strong coffee, cooled
- 60g granulated sugar, for syrup
- 60ml non-alcoholic coffee syrup or rum extract
- 500g mascarpone cheese, chilled
- 480ml heavy cream, chilled
- 100g powdered sugar, sifted, plus more to taste
- 2 teaspoons pure vanilla extract, for cream
- Pinch of salt, for cream
- 280g dark chocolate (60-70% cocoa solids), finely chopped
- 240ml heavy cream, for ganache
- 2 tablespoons unsalted butter, softened (optional, for ganache)
- Unsweetened cocoa powder, for dusting (optional)
- Chocolate shavings or curls (optional)
- Fresh cranberries or sugared cranberries (optional)
- Sprigs of fresh rosemary or holly leaves (optional)
- Meringue mushrooms (optional)
Instructions
- Preheat oven to 180°C (350°F). Line a 12×17 inch baking sheet with greased parchment paper.
- Whisk together sifted flour, cocoa powder, baking powder, and salt.
- Beat egg yolks with 75g sugar until pale; stir in vanilla and melted butter (if using).
- Whip egg whites with remaining 75g sugar until stiff glossy peaks form.
- Gently fold whites into yolk mixture, then fold in dry ingredients until just combined.
- Spread batter evenly on baking sheet and bake for 10 to 12 minutes.
- Immediately invert cake onto a cocoa dusted kitchen towel, peel off parchment, and roll cake with towel into a log. Cool completely on a wire rack.
- Combine brewed coffee and 60g granulated sugar in a saucepan. Heat until sugar dissolves, then cool slightly and stir in coffee syrup or rum extract. Cool completely.
- Whip cold heavy cream with 50g powdered sugar and a pinch of salt until stiff peaks form.
- In a separate bowl, whisk mascarpone with remaining 50g powdered sugar and vanilla extract until smooth. Fold whipped cream into mascarpone until just combined.
- Unroll cooled sponge cake onto parchment paper and brush generously with cooled coffee syrup.
- Spread two-thirds of the mascarpone cream over the cake, leaving a ½ inch border. Re-roll the cake into a tight log.
- Place seam side down on a serving platter and refrigerate for at least 2 to 4 hours to firm up.
- To make ganache, pour hot cream over dark chocolate and let sit for 5 minutes, then whisk until smooth. If using, whisk in softened butter and let cool until spreadable.
- Spread ganache over the chilled cake log creating wood grain bark texture. Dust lightly with cocoa powder and decorate with optional toppings.
- Refrigerate for at least 30 minutes before serving.
Notes
Chill tools and filling for best results. The log needs firmness for clean slices.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: tiramisu, yule log, dessert, holiday, chocolate