Tiramisu Yule Log

• Yield: 6 servings
• Total time: ~14 hours
• Cuisine: Italian
• Course: Dessert
• Est. cost: ~$32–$42 CAD (at time of writing)

Recipe Warnings

Source Quantity Mismatch Warning: The source ingredient list shows general container/package purchases, while the Mise It section contains the actual working quantities. This HTML uses the Mise It quantities for recipe execution.

Source Integrity Warning: The source lists mascarpone, whipping cream, eggs, flour, sugars, gelatin, vanilla, cocoa, espresso coffee, and instant coffee, but the Shop It purchase widget displays broken pricing totals and non-recipe purchase artifacts. These were removed during export.

Consumer Note: The source says to refrigerate the finished yule log for at least 12 hours, so most of the total time is inactive chilling time rather than active cooking. :contentReference(oaicite:0){index=0}

Shop It

Pantry

• 80 g all-purpose flour
• 81 g granulated sugar
• 100 g icing sugar
• 1/2 Tbsp gelatin powder or 2 gelatin sheets
• 1/2 tsp vanilla powder or 1 tsp vanilla extract
• 2 to 3 Tbsp cocoa powder
• 1 1/2 tsp instant coffee

Dairy

• 250 g mascarpone cheese
• 250 ml whipping cream
• 6 large eggs

Beverages

• 200 ml espresso coffee

Mise It

Coffee Syrup (Measuring Cup)

• Measure 200 ml espresso coffee.
• Measure 1 Tbsp granulated sugar.
• Measure 1/2 tsp instant coffee.

Egg Whites (Medium Bowl)

• Separate 3 egg whites into a medium bowl.

Egg Yolks for Cake (Medium Bowl)

• Separate 3 egg yolks into a medium bowl.
• Measure 80 g granulated sugar.
• Measure 1 Tbsp granulated sugar.

Cake Dry Mix (Large Bowl)

• Measure 80 g all-purpose flour.
• Measure 1 tsp instant coffee.

Gelatin (Mini Bowl)

• Measure 1/2 Tbsp gelatin powder or prepare 2 softened gelatin sheets.

Mascarpone Base (Small Bowl)

• Measure 250 g mascarpone.

Egg Yolks for Filling (Small Bowl)

• Separate 3 egg yolks into a small bowl.
• Measure 100 g icing sugar.

Whipping Cream (Medium Bowl)

• Measure 250 ml whipping cream and keep chilled until ready to use.

Vanilla (Mini Bowl)

• Measure 1/2 tsp vanilla powder or 1 tsp vanilla extract.

Cocoa Finish (Mini Bowl)

• Measure 2 to 3 Tbsp cocoa powder for decorating.

Make It

1. 1 🔥 Preheat the oven to 180°C / 355°F. Line a 3/4 baking sheet (21 x 15 inches / 530 x 380 mm) with parchment paper cut to fit exactly. :contentReference(oaicite:1){index=1}

2. 2 ☕ Stir the espresso coffee, 1 Tbsp granulated sugar, and 1/2 tsp instant coffee together until the sugar dissolves. Set the syrup aside. :contentReference(oaicite:2){index=2}

3. 3 🥚 Whisk the 3 egg whites until thick and fluffy, about 1 minute.

4. 4 🥚 Whisk the 3 egg yolks with 80 g granulated sugar plus 1 Tbsp granulated sugar until well combined.

5. 5 🥣 Add the flour and 1 tsp instant coffee to the egg yolk mixture.

6. 6 🥄 Fold the whipped egg whites into the flour and egg yolk mixture until incorporated.

7. 7 📄 Spread the batter into a thin, even layer on the prepared baking sheet.

8. 8 🔥 Bake the cake for about 12 minutes.

9. 9 🧺 Unmold the sponge cake onto a slightly damp clean dish towel, remove the parchment paper, then roll the sponge up with the towel underneath it. Let the rolled cake cool completely. :contentReference(oaicite:3){index=3}

10. 10 🧀 Whisk the mascarpone with the 3 egg yolks and icing sugar until smooth.

11. 11 🥛 Whip the chilled whipping cream with a hand mixer until very thick.

12. 12 🧪 Add the gelatin and vanilla to the mascarpone mixture, then fold in the whipped cream and whisk until fully blended.

13. 13 ↩️ Unroll the cooled sponge cake very carefully so it does not crack.

14. 14 ☕ Soak the flattened sponge cake with the coffee syrup until fully covered.

15. 15 🍰 Spread a roughly 1 cm layer of the mascarpone filling over the sponge, reserving enough filling to coat the outside later.

16. 16 🪵 Roll the sponge cake back up, starting from the short end.

17. 17 🧻 Cover the yule log with plastic wrap and refrigerate for at least 30 minutes.

18. 18 🎂 Coat the chilled yule log with the remaining mascarpone mixture. Texture it with fork tines if desired, then cut the ends and arrange them decoratively.

19. 19 ❄️ Refrigerate the finished yule log and cut ends for at least 12 hours.

20. 20 🍫 Dust the yule log with the cocoa powder using a sieve.

21. 21 🍽️ SERVE!

Tools

• Microwave if using gelatin sheets
• Oven
• Parchment paper
• Plastic wrap
• 3/4 baking sheet (21 x 15 inches / 530 x 380 mm)
• Whisk
• Hand mixer
• Spatula
• Clean dish towel
• Strainer or sieve for cocoa powder

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