Ingredients
Scale
- 6 large eggs, separated
- ¾ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder, plus more for dusting
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup strong brewed coffee, cooled
- ¼ cup coffee flavored liqueur (optional)
- 16 ounces mascarpone cheese, softened
- 1 ½ cups heavy cream
- ½ cup powdered sugar
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, beat egg yolks with ½ cup of granulated sugar until pale and thick. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined.
- In a clean bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup of granulated sugar and beat until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the batter to lighten it. Then, fold in the remaining egg whites until just combined. Be careful not to overmix.
- Pour the batter into the prepared jelly roll pan and spread evenly.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel by dusting it generously with cocoa powder.
- Once the cake is baked, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting at one short end, gently roll the cake up with the towel. Let it cool completely in the rolled-up position.
- While the cake is cooling, prepare the filling. In a large bowl, beat mascarpone cheese with an electric mixer until smooth and creamy.
- In a separate bowl, beat heavy cream with powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the mascarpone cheese until just combined.
- Once the cake is cooled, carefully unroll it. Brush the entire surface with the cooled coffee, and coffee flavored liqueur if using.
- Spread the mascarpone filling evenly over the cake.
- Starting at one short end, carefully roll the cake back up without the towel. Trim the ends of the log to create a clean finish.
- Place the yule log cake on a serving platter. Dust generously with cocoa powder. Refrigerate for at least 2 hours before serving.
Notes
Store leftover Tiramisu Yule Log Cake in the refrigerator for up to 3 days. For a richer flavor, use espresso instead of regular coffee. Garnish with chocolate shavings or fresh berries before serving.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 100mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg