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Tiramisu Yule Log Cake

A soft espresso-kissed sponge cake rolled with silky mascarpone cream, finished with cocoa powder for a festive and elegant holiday dessert.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 10 slices
Course: Dessert, Holiday
Cuisine: Christmas, Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 4 large eggs room temperature
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup cake flour sifted
  • 0.25 tsp salt
Mascarpone Filling
  • 1 cup mascarpone cheese cold
  • 1.25 cups heavy whipping cream cold
  • 0.5 cup powdered sugar
  • 2 tbsp espresso cooled, strong brew
  • 1 tsp vanilla extract
Assembly & Finish
  • 0.25 cup espresso for brushing
  • cocoa powder for dusting
  • chocolate curls optional garnish

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Baking sheet (jelly roll pan)
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
  2. Beat eggs, sugar, and vanilla until very pale and tripled in volume.
  3. Sift in flour and salt, folding gently to maintain airiness.
  4. Spread batter evenly in pan and bake for 8-10 minutes, until springy.
  5. Roll warm cake in parchment or a clean towel and allow to cool.
  6. Whip mascarpone, cream, powdered sugar, vanilla, and espresso until thick and silky.
  7. Unroll cake and brush lightly with espresso.
  8. Spread mascarpone filling evenly across cake.
  9. Re-roll cake gently into log shape.
  10. Dust with cocoa powder and garnish with chocolate curls if desired.
  11. Chill at least 1 hour before slicing and serving.

Notes

Best served chilled. Do not over-soak the cake with espresso to avoid tearing or sogginess.