A Showstopper Inspired by the Great British Bake Off
Every holiday season, I look forward to watching bakers on the Great British Bake Off take on the iconic Yule log. It’s always suspenseful — will the sponge crack, or will it roll into a perfect spiral that makes the judges beam? I’ve always admired that challenge, and this year, I finally had to give it a try.
But not just any Yule log. I wanted to turn my favorite dessert in the world — tiramisu — into a holiday centerpiece.
Tiramisu has everything I love: creamy mascarpone, bold espresso flavor, and that soft texture that feels indulgent without being heavy. I’ll share my classic tiramisu soon here on the blog, but this twist is something magical for the season. One taste and you’ll wonder why this mashup hasn’t been everywhere already.
And yes — this is absolutely a project bake. But when your guests gasp as you slice into that clean espresso-soaked spiral? Worth. Every. Second.
What Makes This Dessert Special
This version balances every element to stay true to tiramisu while embracing that festive Yule log presentation:
• Ultra-light sponge that rolls easily — crack-proof when done right
• Espresso syrup soak to infuse tiramisu flavor in every bite
• Fluffy mascarpone filling that stays cloud-soft
• Silky exterior cream instead of heavy buttercream
• Glossy mocha ganache glaze for café-style finish
• Stunning spirals in every slice
It’s elegant yet cozy — the exact mood of the holidays.
My Two Goals When Creating This Recipe
1️⃣ More filling than cake
Because the mascarpone is everything.
2️⃣ Chocolate on the outside
Ganache delivers richness, structure, and drama.
If a dessert could wear a tuxedo, this would be it.
Essential Tools for the Fluffiest, Most Flexible Roll
I whip the sponge using my stand mixer — I love this KitchenAid because it gets the eggs tall and airy while I prep the next step:
A 10×15 jelly-roll pan ensures the right thickness and flexibility:
And an offset spatula helps smooth those delicate cream layers beautifully:
These tools upgrade your experience and final result — but you can still succeed without them.
How the Texture Magic Happens
This sponge is a classic genoise — meaning no baking powder. The lift comes purely from air whipped into the eggs. It’s important not to deflate the mixture while folding in flour.
Right out of the oven, we flip and roll the cake while warm in a cocoa-dusted towel. The cake cools into a rolled shape so it won’t crack later.
Then: espresso syrup.
You can use freshly brewed espresso or strong coffee, and a dash of liqueur if you like. I always keep instant espresso powder in my pantry because it deepens the flavor perfectly.
From there, we spread a dreamy mascarpone cream and roll everything back up into a tight swirl.
The Silky Mascarpone Coating
Most Yule logs use thick buttercream — delicious, but heavy. Tiramisu needs something smoother and lighter. Enter sabayon — gently heated egg yolks whisked until thick and pale, then folded with mascarpone and whipped cream. It tastes like tiramisu in its purest form.
Chill the coated log until firm, then…
Time for Ganache
Ganache is shockingly easy:
Hot cream
- chocolate
- espresso powder
- 1 tablespoon butter for shine
Pour it once. Don’t touch it again. Gravity gives you that beautifully smooth finish.
Let it chill briefly before decorating.
You’ll feel like a pastry magician. to learn more about ganache check out my Simple Chocolate Ganache Guide.
Decorating Ideas
There is no wrong here:
• A dusting of cocoa
• Chocolate curls
• Ladyfinger crumbs around the base
• A snowfall of powdered sugar
• A few chocolate-covered espresso beans
Hosting Perks: Make It Ahead
One of the best parts? This dessert loves a long chill.
My recommended schedule:
Day Before — Bake, fill, roll, coat
Day Of — Ganache + decorate right before serving
Slice with a hot clean knife for picture-perfect spirals.
Variations + Flavor Swaps
• Peppermint mocha → Add crushed canes
• Hazelnut tiramisu → Nutella swirl + Frangelico syrup
• Kid-friendly → Skip alcohol completely
• Extra fancy → Edible gold leaf for New Year’s Eve
This base is versatile. Have fun with it.
What to Serve With It
Pair this beauty with:
• Fresh espresso
• Cappuccinos
• Coffee liqueur cocktails
• Dessert wine (Vin Santo is perfection)
Want to build a full Colorful Pantry holiday menu?
You might love:
• Easy Pickled Cranberries
• Maple-Miso Brussels Sprouts
• Holiday compound butters
Frequently Asked Questions
Will the cake crack?
Not if rolled warm and handled gently — and if it does? Ganache and powdered sugar hide everything.
Can I make it alcohol-free?
Yes — skip the liqueur in the syrup.
Can I freeze it?
Freeze without ganache up to 1 month. Thaw, then glaze fresh.
How do I cut clean slices?
Hot knife. Wipe between every cut. The spirals will make you swoon.
Other holiday recipes:
Here are some of my other favorite holiday recipes from this year...
A Dessert That Earns Applause
When you set this Tiramisu Yule Log down on your holiday table, the room changes. People pause. Smiles spread. Cameras come out. And when everyone takes their first bite, conversation shifts to love, flavor, nostalgia, and how soon you can make it again.
This dessert is celebration food. It’s tradition-building food. It’s pride-and-joy food.
And it all happens in your kitchen.
If you make this, please tag me @thecolorfulpantry — I would love to see your spirals and cheer you on. And if you want more stunning holiday baking ideas, join my weekly newsletter so you never miss a recipe.
Time in the kitchen is never wasted — especially when it tastes like tiramisu and looks like the holidays.
Happy baking and happiest holidays to you and your loved ones. ❤️
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Tiramisu Yule Log (Espresso Mascarpone Swiss Roll)
Equipment
- Stand mixer or hand mixer
- - Jelly Roll Pan (10x15 inch)
- Parchment paper
- - Offset Spatula
- - Fine-Mesh Sieve
- Mixing bowls
- Clean kitchen towel
- plastic wrap
- - Wire Rack
- - Kitchen Thermometer (optional)
Ingredients
Coffee Syrup
- ¾ cup Cup strong brewed espresso or coffee cooled
- 3 tablespoon Granulated sugar
- 2-3 tbs Coffee liqueur or dark rum optional
Ultra-Light Coffee Genoise Sponge
- 4 Large eggs room temperature
- ½ 100 g Cup granulated sugar
- 1 teaspoon Vanilla extract
- ¾ 90 g Cake flour (or sifted all-purpose flour)
- 1 tablespoon Cornstarch
- 1 tablespoon Cocoa powder optional
- 1 teaspoon Fine salt
Mascarpone Cream Filling
- 1 cup 240 ml cold heavy cream
- 8 oz 225 g mascarpone cheese, cold
- ½ cup 60 g powdered sugar
- 1 teaspoon Vanilla extract
- Pinch of salt
- 1-2 tablespoon Coffee liqueur optional
Sabayon-Style Mascarpone Exterior Cream
- 3 Large egg yolks
- ¼ cup 50 g granulated sugar
- 1 tablespoon Water
- 8 oz 225 g mascarpone cheese, softened
- ⅓ cup 80 ml cold heavy cream
- Pinch of salt
- 1 teaspoon Instant espresso powder optional
Mocha Ganache
- 6 oz 170 g dark chocolate (60–70%), finely chopped
- ½ cup 120 ml heavy cream
- 1 tablespoon Butter
- 1 teaspoon Instant espresso powder optional
Instructions
- Preheat oven to 400°F (205°C). Line a 10x15-inch jelly roll pan with parchment and lightly grease.
- Whip eggs, sugar, and vanilla on high speed for 6–8 minutes until pale, thick, and ribbon-like.
- Sift flour, cornstarch, cocoa powder (if using), and salt together. Gently fold into egg mixture in 2–3 additions.
- Spread batter evenly in pan and bake 10–12 minutes until just set.
- Immediately invert cake onto a cocoa-dusted towel, remove parchment, and roll cake up while warm. Cool completely.
- Whisk coffee syrup ingredients together and set aside.
- Whisk mascarpone, powdered sugar, vanilla, and salt until smooth. Add cream and whip to soft peaks. Chill.
- Unroll cake, brush evenly with coffee syrup, spread mascarpone filling, and reroll tightly. Wrap and chill 1–2 hours.
- Whisk egg yolks, sugar, and water over a simmering water bath until thickened and 160°F (71°C). Remove from heat and whisk in mascarpone.
- Whip cream separately to soft peaks and fold into mascarpone mixture. Chill 20–30 minutes.
- Frost chilled cake with sabayon mascarpone cream and freeze 1–2 hours.
- Heat cream (and espresso powder if using) until steaming. Pour over chocolate and butter, rest 2–3 minutes, then whisk smooth.
- Cool ganache to 88–90°F (31–32°C) and pour over frozen cake. Chill 15–20 minutes to set.
- Decorate as desired. Rest 10–15 minutes before slicing.
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