Description
This Gourmet Non-Alcoholic Tiramisu Yule Log Cake is a festive and elegant dessert combining the classic flavors of tiramisu in a beautiful yule log shape. The cake features a soft chocolate sponge soaked in strong espresso, layered with a creamy mascarpone filling, and finished with a rich chocolate buttercream. Garnished with dusted cocoa, powdered sugar, fresh cranberries, rosemary sprigs, and homemade meringue mushrooms, this cake is perfect for holiday celebrations, delivering decadent taste without any alcohol.
Ingredients
Scale
Chocolate Sponge Cake
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Coffee Soak
- 1 cup strong brewed espresso or very strong filtered coffee, cooled
- 1/4 cup granulated sugar
- Optional: vanilla extract or non-alcoholic coffee syrup
Mascarpone Cream Filling
- 8 oz high-quality full-fat mascarpone cheese
- 4 large fresh eggs (or pasteurized eggs)
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (to mix with eggs if raw, for safety)
Chocolate Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- Milk or cream, as needed for desired consistency
Garnishes
- Unsweetened cocoa powder, for dusting
- Powdered sugar, for garnish
- Fresh cranberries (optional)
- Sprigs of rosemary (optional)
- Homemade meringue mushrooms (optional)
Instructions
- Preheat and prepare the pan: Preheat your oven. Grease a jelly roll pan (approximately 10×15 inches) and line it with parchment paper, leaving an overhang on the sides for easy cake removal.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Beat eggs and sugar: In a separate bowl, beat the 4 eggs with granulated sugar until the mixture is light, thick, and pale in color. Gently fold in vanilla extract for flavor.
- Combine wet and dry ingredients: Carefully fold the dry ingredients into the egg mixture, combining gently and avoiding overmixing to keep the batter airy and light.
- Pour and bake batter: Evenly spread the batter into the prepared jelly roll pan. Bake for 10-12 minutes or until the cake springs back when lightly pressed.
- Roll cake while warm: Immediately after baking, invert the cake onto a clean kitchen towel dusted with cocoa powder or powdered sugar. Peel off the parchment paper, then carefully roll the cake and towel together from one short end. Allow the rolled cake to cool completely on a wire rack.
- Prepare coffee soak: Brew strong espresso or coffee and let it cool completely. Stir in 1/4 cup granulated sugar until dissolved. Optionally add vanilla extract or non-alcoholic coffee syrup for enhanced flavor; set aside.
- Prepare the egg mixture safely: If using raw eggs and concerned about safety, whisk egg yolks and sugar in a heatproof bowl over simmering water until thick, pale, and at 160°F (71°C). Remove from heat and beat until cool. For pasteurized eggs, this step can be skipped.
- Make mascarpone cream: Whip mascarpone cheese with vanilla extract until smooth. Gently fold in the cooled egg-sugar mixture until just combined and creamy.
- Unroll and soak the cake: Once the sponge cake is completely cooled, carefully unroll it. Brush the entire surface generously with the prepared coffee soak.
- Spread mascarpone filling: Spread the mascarpone cream evenly over the soaked cake, leaving about a 1-inch border on one short end.
- Re-roll the cake: Carefully roll the cake tightly from the end without the border, creating a filled log.
- Chill the log: Wrap the roll in plastic wrap tightly and refrigerate for at least 2 hours, preferably overnight, to let the flavors meld.
- Prepare chocolate buttercream: Beat softened unsalted butter until creamy. Gradually add powdered sugar, unsweetened cocoa powder, and vanilla extract, beating until smooth. Add milk or cream a tablespoon at a time until a spreadable consistency is achieved.
- Frost the yule log: Remove the chilled log from the refrigerator and unwrap it. Trim small slices off each end for a neat finish. Spread the chocolate buttercream evenly over the entire log, including the ends, using an offset spatula or knife.
- Create bark texture: Using a fork or small palette knife, gently texture the buttercream to resemble tree bark.
- Final garnish: Lightly dust the yule log with unsweetened cocoa powder and powdered sugar to simulate snow. Arrange optional garnishes like homemade meringue mushrooms, fresh cranberries, and rosemary sprigs to enhance the festive appearance.
Notes
- For safety, consider using pasteurized eggs or cooking egg yolks over a double boiler until 160°F to avoid risk of salmonella.
- Ensure coffee or espresso is cooled before applying to avoid melting the mascarpone cream.
- Rolling the cake while warm prevents cracking, so do not skip this step.
- Refrigerate the rolled log for optimal flavor melding and easier frosting application.
- Adjust frosting consistency with milk or cream to get the perfect spreadable texture.
- The garnishes are optional but add beautiful festive touches.
