Christmas Holiday Desserts That Steal the Show: Gourmet Tiramisu Yule Log
Christmas Holiday Desserts can be dramatic, cozy, or elegant — and this Gourmet Tiramisu Yule Log hits all three. Imagine espresso-soaked sponge rolled around a cloud of mascarpone cream, frosted like a rustic log, dusted in cocoa, and standing proud as the centerpiece of your dessert table. It looks fancy, but you can totally conquer it. Ready?
Brief introduction to the recipe
This tiramisu-style yule log mashes up classic tiramisu flavors with traditional log presentation. The sponge stays light and airy, the filling tastes like coffee-cloud heaven, and the whole thing finishes with a cocoa-dusted, photogenic bark. Whether you’re aiming for a classy Christmas Log Dessert or a dramatic entry on the holiday table, this recipe delivers.
Why you’ll love this recipe
Why will this become your go-to? Because it’s showy without being snooty. It tastes like a coffee-shop tiramisu but wears a festive sweater. The texture balance — light cake, whipped cream, rich mascarpone — sings. Plus, it travels well and slices like a dream for holiday guests. Want a centerpiece that actually gets eaten? This is it.
The story behind the cake
I made this riff on a classic because I wanted tiramisu’s coffee love wrapped in Yule tradition. The log format feels ceremonial — think crackling hearth vibes, but make it Italian café-chic. It’s a modern nod to Traditional Yule Recipes with a tiramisu personality. Old meets new, and everyone at the table nods approvingly (or raids the plate early).
Ingredients breakdown — the essentials and why they matter
For the cake (sponge):
- 1/3 cup plain flour — gives structure while keeping the cake tender.
- 3 large egg yolks — fat, richness, and color.
- 2 large whole eggs — lift and body.
- 2 large egg whites — whipped to give the sponge airy lightness.
- 1 1/2 tsp instant espresso powder — coffee backbone (use high quality).
- 5 tbsp sugar (for whites) & 3 tbsp sugar (for yolks) — sweetness and stability.
For the filling:
- 7/8 cup heavy cream (very cold) — whips into stable peaks.
- 3 tbsp confectioners’ sugar — sweetens without graininess.
- 3/4 tsp pure vanilla extract — brightens the cream.
- 1/2 cup mascarpone cheese (room temp) — creamy tang and classic tiramisu texture.
- 2 tbsp coffee liqueur — boozy depth (optional but recommended).
For finishing:
- Cocoa powder — for dusting and that rustic Yule-bark look.
Substitutions & alternatives:
- For gluten-free, swap plain flour for almond or coconut flour (reduce quantity ~25% and consider a binder like xanthan gum).
- Instant espresso can be replaced with strong brewed coffee or dissolved instant coffee granules. For caffeine-free, try chicory root powder.
- Mascarpone swap: a mix of cream cheese + heavy cream (3:1) whipped smooth works in a pinch. For non-dairy, try coconut cream + cashew cream — flavor shifts slightly.
Prep & timing:
Prep time ~30–40 minutes. Bake time ~8–10 minutes. Total ~50–60 minutes. Difficulty: Medium.
Step-by-step — How to Make It (clear, punchy)
- Prep your pan & oven. Preheat oven to 400°F (200°C). Line a jelly-roll pan with parchment and spray lightly. This prevents sticking — don’t skip it.
- Sift dry stuff. Sift the flour with the espresso powder to avoid lumps; set aside.
- Whip egg whites. Beat egg whites until foamy. Slowly add 5 tbsp sugar and whip to medium peaks. Tip: medium peaks hold shape but still fold smoothly.
- Beat yolks & eggs. In another bowl, beat egg yolks, whole eggs, and 3 tbsp sugar until the mixture ribbons when the whisk lifts — this takes 5–10 minutes. Patience = structure.
- Fold carefully. Fold the meringue into the yolk mixture in three additions to keep air. Then fold in the sifted flour/espresso mix until barely combined. Don’t overfold.
- Bake quickly. Spread batter evenly in the prepared pan. Tap to release air bubbles. Bake 8–10 minutes, until the cake springs back and edges pull from the pan. Watch it — a minute too long dries the sponge.
- Dust & roll while warm. Dust the top with cocoa. Turn the cake onto fresh parchment and peel off the pan parchment. Roll the cake (with parchment) from the short end and let cool ~20 minutes. Rolling while warm trains it to keep that shape; crucial move.
- Make the filling. Whip cold heavy cream with powdered sugar and vanilla to soft peaks. Fold in room-temp mascarpone and coffee liqueur gently until smooth. Taste-test. Adjust sweetness or liqueur to preference.
- Unroll & fill. Once cooled, unroll and spread about half the filling evenly, leaving a ¼-inch border. Roll tightly again, using the parchment to guide and keep it neat.
- Frost & finish. Use remaining filling to coat the outside like bark. Dust with cocoa. Trim ends for a clean presentation. Chill briefly, then slice and serve.
Pro tips for perfect results
- Whip egg whites to medium peaks for volume without stiffness.
- Don’t overfold — preserve the air. A gentle hand matters.
- Roll while warm (first roll) to train the cake. If you let it cool flat, it may crack when you roll later.
- Use cold cream for the filling; it whips better and makes a stable mousse.
- Room-temp mascarpone blends smoothly — cold mascarpone lumps up.
- Trim just before serving for the prettiest slices.
- Chill briefly after finishing if you want cleaner slices.
- Taste as you go — adjust coffee liqueur or sugar level in the filling to your taste.
Bold tip: Roll the cake into the parchment immediately after baking — it reduces cracking and keeps everything flexible.
Variations to try
- Gingerbread Yule Log Cake: add a pinch of ginger and cinnamon to the sponge and swap half the cocoa dusting for ground ginger for a festive twist. (Yes — this becomes a Gingerbread Yule Log Cake.)
- Decaf version: use chicory or decaf espresso to keep the flavor with less caffeine.
- Boozy upgrade: soak a small brush of coffee liqueur along the cake before filling for extra punch.
- Chocolate swirl: layer a thin ganache strip under the filling for chocolate + coffee heaven.
- Thanksgiving twist: swap coffee liqueur for bourbon and serve as a unique Thanksgiving Yule Log Cake centerpiece.
Best ways to serve
Serve slightly chilled or at cool room temperature. Pair with espresso, mulled wine, or a boozy holiday cocktail. Want to be extra? Garnish with candied orange peel, toasted hazelnuts, or a dusting of flaked sea salt for contrast. For a cozy table, slice into ¾-inch pieces and arrange in a staggered log display. This one earns gasps — in a good way.
Storage & leftovers — quick tips
- Short-term: Keep covered in the fridge for up to 3 days.
- Longer: Freeze wrapped slices in a single layer on a tray, then bag. Thaw in the fridge overnight.
- Make-ahead: Bake the sponge and freeze unfilled, or make the filling in advance and store separately. Assemble on the day for the freshest texture.
Pro tip: Let slices warm slightly at room temp for 10 minutes before serving if you store them chilled — flavors bloom as they warm.
Yule, tradition, and menu ideas
This log fits nicely into many holiday themes — a classy entry among Yule Menu Ideas or a modern riff on Traditional Yule Recipes. If your gathering nods to Pagan-themed feasts, this dessert can be adapted with spices and honey to pair with Pagan Yule Recipes. Want to be adventurous? Offer it alongside a small board of seasonal fruits, nuts, and strong cheeses for balance.
FAQs (short & useful)
Can I replace mascarpone?
Yes — mix cream cheese and heavy cream (3:1) and whip smooth, but the flavor shifts slightly.
Can I make the sponge gluten-free?
Try almond or coconut flour, reduce amount ~25%, and add a binder like xanthan gum. Expect a denser texture.
Do I have to use coffee liqueur?
No — it’s optional. Sub with strong brewed coffee or omit for a lighter version.
Why roll the cake twice?
First roll (with parchment) trains the sponge so it rolls neatly when filled. Skip it and you risk cracks.
How do I avoid a soggy cake?
Don’t oversoak the sponge. Lightly brush with liqueur or coffee if you want moisture; too much makes it limp.
Final thoughts — make it your own
This Yule Log Dessert proves tradition and novelty can be best friends. It’s festive, elegant, and surprisingly forgiving. You don’t need pro pastry skills to make an impressive centerpiece — just a little patience and these smart steps. Whether you label it a Christmas Log Dessert, a Yule Dessert, or the ultimate Christmas Holiday Desserts showpiece, it will earn applause.
So… will you make a classic or push it into gingerbread territory? IMO, both are winners. FYI: the leftovers are dangerously good for breakfast. Go on — build your own holiday legend.
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Heavenly Gourmet Tiramisu Yule Log — Top-Tier Christmas Holiday Desserts
- Prep Time: 30-40 minutes
- Cook Time: 8-10 minutes
- Total Time: 0 hours
- Category: Dessert
Description
A light espresso sponge rolled with a pillowy mascarpone-and-cream filling, finished with a cocoa dusting. This version keeps the classic tiramisu vibe but presents it as a festive yule log — elegant, easy to slice, and totally worth the fuss.
Ingredients
Cake batter
- 1/3 cup plain (all-purpose) flour
- 3 large egg yolks
- 2 whole large eggs
- 2 large egg whites
- 1 1/2 teaspoons instant espresso powder (Medaglia D’Oro recommended)
- 5 tablespoons granulated sugar (for the whites)
- 3 tablespoons granulated sugar (for yolks + whole eggs)
Filling
- 7/8 cup heavy cream, very cold
- 3 tablespoons confectioners’ (powdered) sugar
- 3/4 teaspoon pure vanilla extract
- 1/2 cup mascarpone cheese, at room temperature
- 2 tablespoons coffee liqueur (optional, but tasty)
To finish
- Unsweetened cocoa powder, for dusting
Instructions
Before you start
Preheat your oven to 400°F (200°C). Line a jelly-roll or rimmed baking sheet with parchment and lightly spray to help release the cake later. Sift the flour together with the espresso powder so the dry mix is smooth and lump-free — set it aside.
Make the meringue and yolk base
-
Whip the egg whites in a clean bowl with the whisk attachment until foamy. Slowly stream in 5 tbsp sugar and beat until you reach medium peaks.
-
In a second bowl, whisk the egg yolks, whole eggs, and the remaining 3 tbsp sugar until the mixture becomes thick and ribbon-like (expect ~5–10 minutes of beating).
Combine and bake
3. Fold one-third of the meringue into the yolk mixture to lighten it, then fold in the rest in two additions. Take care to fold gently — you want to keep as much air as possible.
4. Fold the sifted flour/espresso blend into the batter until it’s just combined. Pour the batter into the prepared pan, smoothing to the corners and tapping the tray to release air bubbles.
5. Bake 8–10 minutes, watching closely. The cake is done when it springs back lightly and the edges pull from the pan.
Roll while warm
6. Right out of the oven, dust the top lightly with cocoa powder. Flip the cake onto fresh parchment, peel away the pan’s parchment, and roll the cake up (parchment and all) from the short side. Let it rest rolled for about 20 minutes to set its shape. This step helps prevent cracks later — don’t skip it.
Prepare the filling
7. While the cake cools, whip the chilled heavy cream, powdered sugar, and vanilla to soft peaks. Fold in the room-temperature mascarpone and the coffee liqueur gently until smooth and evenly blended. Taste and tweak sweetness or liqueur if you want more kick.
Assemble the log
8. Unroll the cooled cake gently. Spread about half the filling across the surface, leaving a slim 1/4-inch border so the cream doesn’t ooze out. Roll the cake up again, using the parchment to guide a tight, even roll.
9. Use the remaining filling to coat the exterior of the roll, smoothing to mimic a log’s bark. Finish with an extra dusting of cocoa. Trim the ends just before serving for a neat look.
Notes
- Serving & storage
- Serve slightly chilled or at cool room temperature. Store covered in the refrigerator for up to 3 days. You can also freeze individual slices wrapped well; thaw in the fridge before serving.
- Quick tips (bolded for easy skimming):
- Roll the cake while it’s still warm to avoid cracking.
- Cold cream whips best — keep it refrigerated until use.
- Room-temperature mascarpone blends smoothly; cold mascarpone can be lumpy.
- Watch the bake time closely — 1 minute over can dry the sponge.
- For a boozy boost, brush the unrolled sponge lightly with coffee liqueur before spreading the filling.
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