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
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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.
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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.