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Tiramisu Yule Log

Tiramisu Yule Log (Espresso Mascarpone Swiss Roll)

Rufus Dewanou
This festive Tiramisu Yule Log features an ultra-light espresso-soaked sponge cake filled with fluffy mascarpone cream, coated in a silky sabayon-style mascarpone frosting, and finished with glossy mocha ganache. A show-stopping holiday dessert inspired by classic tiramisu and The Great British Bake Off.
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Prep Time 45 minutes
Cook Time 15 minutes
Chill time 3 hours
Total Time 4 hours
Recipe Type Dessert
Cuisine Italian-inspired
Servings 10 slices
Calories 465 kcal

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.

Notes

Best made 24–48 hours ahead. Refrigerate up to 3 days. Freeze undecorated log up to 1 month. For clean slices, wipe knife between cuts.

Nutrition

Serving: 1sliceCalories: 465kcalCarbohydrates: 38gProtein: 8gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 8.5gTrans Fat: 0.4gCholesterol: 210mgSodium: 110mgPotassium: 230mgFiber: 2gSugar: 26gVitamin A: 980IUVitamin C: 0.8mgCalcium: 120mgIron: 2.6mg
Keyword christmas yule log, espresso mascarpone dessert, tiramisu roll cake, tiramisu yule log
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