# Tiramisu Yule Log

> Tiramisu Yule Log (ready in about 14 hours, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-03-16
Posted by Suzanne Lejeune

- **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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