Are you looking for a festive dessert that will truly captivate your guests, something more imaginative than the usual Christmas pudding or fruitcake? What if you could blend the sophisticated, coffee-laced delight of Italian tiramisu with the enchanting, festive appearance of a traditional Bûche de Noël? Well, the great news is, you can! We are delighted to guide you in creating the ultimate Tiramisu Yule Log Cake Holiday Dessert, a spectacular centrepiece that tastes every bit as magical as it looks.

This recipe reimagines a light, delicate sponge cake as a festive log, filled with a sumptuous mascarpone cream and soaked in a bold coffee syrup. It’s the most wonderful fusion of two much-loved desserts, guaranteeing a memorable conclusion to any festive celebration. Let’s start baking and make this holiday season the most delicious one yet.

Why You’ll Love This Recipe

• A Unique Festive Twist: It marries the refined flavours of a classic Tiramisu with the beautiful, rustic presentation of a Yule Log Cake. It’s an elegant and delightful surprise for everyone gathered around your table.
• Incredibly Impressive, Surprisingly Simple: The rolled design, complete with a ‘bark’ frosting, looks as if it has come straight from a professional patisserie. However, we have carefully broken down the steps to make it entirely achievable for bakers of all abilities.
• Perfect for Making Ahead: We know the holiday season can be a busy time! You can prepare this cake a day or two before your event, which allows the flavours to meld and deepen. This saves you precious time and reduces stress on the big day.
• Light Yet Decadent: Unlike some heavy festive desserts, this cake features a wonderfully airy sponge and a creamy, light filling. It provides a rich-but-not-too-heavy treat after a large Christmas dinner. Following a satisfying main course like a Garlic Parmesan Chicken Pasta Recipe, this dessert is the perfect, elegant finale.

Ingredients

• 4 large eggs, at room temperature
• 125g caster sugar, plus extra for dusting
• 125g plain flour, sifted
• 2 tbsp unsweetened cocoa powder, sifted
• 1 tsp baking powder
• A pinch of salt
• 150ml strong brewed espresso or strong black coffee, cooled
• 2 tbsp caster sugar
• 2 tbsp coffee liqueur or dark rum (optional)
• 500g mascarpone cheese, chilled
• 300ml double cream, chilled
• 100g icing sugar, sifted
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder (for the ‘bark’ frosting)
• Extra cocoa powder and chocolate shavings for dusting

Crafting Your Tiramisu Yule Log Masterpiece

Putting together this stunning dessert is a delightful baking project. We have organised the process into four straightforward stages: baking the sponge, whipping the filling, assembling the log, and decorating your showpiece. Just follow our guide, and you will have a perfect Tiramisu Yule Log ready to enjoy.

Step 1: Preparing the Light and Airy Sponge

The base of our log is a delicate sponge that is pliable enough to roll yet light enough to melt in the mouth. The secret is to incorporate a generous amount of air.

1. Preheat your oven to 190°C (170°C Fan/Gas Mark 5). Grease and line a 33x23cm (13×9 inch) Swiss roll tin with baking parchment, making sure the paper comes up the sides.
2. In a large mixing bowl, use an electric whisk to beat the eggs and 125g of caster sugar for about 8-10 minutes. The mixture should become very pale, thick, and almost triple in volume. When you lift the beaters, it ought to leave a clear, ribbon-like trail that holds its form for a few moments.
3. Sift the plain flour, 2 tbsp of cocoa powder, baking powder, and salt together into another bowl.
4. Gently fold the dry ingredients into the egg mixture in three additions using a large metal spoon or a spatula. Take great care not to deflate the airy batter you’ve created.
5. Pour the batter into your prepared tin and smooth the surface gently with your spatula. Bake for 10-12 minutes, or until the sponge feels springy when lightly touched.
6. While the cake bakes, lay a large piece of baking parchment on your worktop and dust it evenly with a little extra caster sugar.
7. The moment the cake comes out of the oven, confidently invert it onto the sugar-dusted parchment. Gently peel away the paper it was baked on. Use a sharp knife to trim the crisp edges from the sponge.
8. Make a shallow score line about 2cm from one of the short edges, without cutting all the way through. This helps initiate the roll. Beginning from that scored side, tightly roll up the warm sponge with the new parchment paper inside. Allow it to cool completely in its rolled shape. This step is vital for preventing cracks later.

Step 2: Whipping Up the Creamy Mascarpone Filling

This filling forms the heart of our Tiramisu Cake‘s flavour profile. It’s rich, creamy, and wonderfully smooth. For the very best results, ensure your mascarpone and double cream are properly chilled.

1. In a small bowl, combine the cooled espresso, 2 tbsp of caster sugar, and the optional coffee liqueur, stirring until the sugar has dissolved. Set this soaking syrup aside.
2. In a large, chilled bowl, place the mascarpone, double cream, icing sugar, and vanilla extract.
3. Using an electric whisk on a low setting, start to beat the mixture. Gradually increase the speed to medium-high and whip until it holds firm, stiff peaks. Be cautious not to over-whip, as the mixture can curdle. You are aiming for a thick, spreadable consistency. For more tips on working with dairy, you can look at expert advice on dairy techniques.

Step 3: Assembling and Rolling Your Christmas Cake

Now for the most satisfying stage – bringing all the components together! Work gently but swiftly to put your log together.

1. Carefully unroll your fully cooled sponge cake. Do not worry if you spot a minor crack or two; the frosting will easily conceal them.
2. With a pastry brush, generously apply the coffee syrup all over the surface of the sponge. Let it sit for a few moments to soak in properly.
3. Set aside about one-third of the mascarpone cream for the frosting later. Spread the remaining two-thirds of the cream evenly across the coffee-soaked sponge, leaving a 1cm border clear around the edges.
4. Gently re-roll the cake, this time without the parchment. Roll it up tightly, starting from the same short edge as before. Wrap the log snugly in cling film and place it seam-side down on a tray. Chill it in the refrigerator for a minimum of 2 hours, or preferably overnight, so it can firm up.

Step 4: Decorating Your Festive Masterpiece

This is where your Tiramisu Yule Log truly transforms. We are going to create a simple yet highly effective ‘bark’ texture that makes this dessert a real showstopper.

1. Take the reserved third of the mascarpone cream and sift the 2 tbsp of cocoa powder into it. Gently fold the cocoa through until it is just combined, creating a marbled, light brown frosting.
2. Unwrap your chilled log and move it to your serving plate. You can trim the ends for a tidier presentation if you like.
3. Spread the cocoa-mascarpone frosting all over the outside of the log. Use the tines of a fork or a palette knife to create a bark-like finish by dragging it down the length of the cake.
4. Just before you serve it, dust generously with more cocoa powder and sprinkle over some chocolate shavings. For an extra festive flair, you could add holly leaves (ensure they are non-toxic or use sugar-paste versions) or a dusting of edible glitter.

FAQ

Your New Favourite Holiday Tradition

We are certain this Tiramisu Yule Log Cake Holiday Dessert is poised to become a new family favourite. It offers the perfect blend of tradition and novelty, resulting in a flavour experience that is both comforting and wonderfully different. It’s a fantastic project for a cosy winter afternoon and the ultimate reward for your festive spread. After savouring a delicious meal, maybe even our Sticky Chicken Rice Bowls for a contemporary pre-Christmas feast, this is the grand finale that everyone will remember.

So, gather your ingredients, turn on your oven, and prepare to create a truly magical Christmas Cake. We would absolutely love to see your beautiful creations! Share a photo of your finished Yule Log in the comments below or tag us on social media. Happy baking!

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Prep: 40 mins
Cook: 12 mins
Serves: 10

Ingredients

• 4 large eggs, at room temperature
• 125g caster sugar, plus extra for dusting
• 125g plain flour, sifted
• 2 tbsp unsweetened cocoa powder, sifted
• 1 tsp baking powder
• A pinch of salt
• 150ml strong brewed espresso or strong black coffee, cooled
• 2 tbsp caster sugar (for syrup)
• 2 tbsp coffee liqueur or dark rum (optional)
• 500g mascarpone cheese, chilled
• 300ml double cream, chilled
• 100g icing sugar, sifted
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder (for frosting)
• Extra cocoa powder and chocolate shavings for dusting

Instructions

1. Prepare Sponge: Preheat oven to 190°C (170°C Fan). Grease and line a 33x23cm Swiss roll tin. Whisk eggs and 125g caster sugar for 8-10 minutes until pale, thick, and tripled in volume. Gently fold in the sifted flour, 2 tbsp cocoa powder, baking powder, and salt.
2. Bake and Roll: Pour the batter into the prepared tin, level the surface, and bake for 10-12 minutes until springy. While it bakes, dust a large sheet of baking parchment with caster sugar. Immediately invert the hot cake onto the sugared parchment, peel off the baking liner, and trim the edges. Score a line 2cm from a short edge and tightly roll the sponge up with the parchment inside. Let it cool completely in this shape.
3. Make Filling & Syrup: For the syrup, stir together the cooled espresso, 2 tbsp caster sugar, and optional liqueur until the sugar dissolves. For the filling, whisk the chilled mascarpone, double cream, icing sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.
4. Assemble the Log: Carefully unroll the cooled sponge. Brush it all over with the coffee syrup. Set aside about one-third of the mascarpone cream for frosting. Spread the remaining two-thirds of the cream evenly over the sponge, leaving a 1cm border.
5. Chill: Gently but tightly re-roll the cake (without the parchment) from the same short edge. Wrap the log snugly in cling film and chill seam-side down for at least 2 hours, or overnight, to firm up.
6. Decorate: Gently fold the 2 tbsp of cocoa powder into the reserved mascarpone cream. Unwrap the chilled log and spread the frosting over the outside. Use a fork to create a ‘bark’ texture. Just before serving, dust with extra cocoa powder and chocolate shavings.

Nutrition (per serving): Calories: —, Carbs: — g, Protein: — g, Fat: — g