Introduction

This Gourmet Non-Alcoholic Tiramisu Yule Log Cake combines the classic flavors of tiramisu with a festive presentation. Moist chocolate sponge, rich mascarpone filling, and a luscious cocoa buttercream come together to create a showstopping dessert perfect for holiday celebrations.

The image shows a chocolate Swiss roll cake on a white plate with a white marbled surface background. The cake has a smooth chocolate outer layer, inside which there is a swirl made of a creamy white filling and dark brown chocolate sponge cake, alternating in a spiral. The top of the cake is dusted with cocoa powder and decorated with thin, curled pieces of dark chocolate and fresh green mint leaves, adding texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup strong brewed espresso or very strong filtered coffee, cooled
1/4 cup granulated sugar (for coffee soak)
8 oz high-quality full-fat mascarpone cheese
4 large fresh eggs (or pasteurized eggs)
1 teaspoon vanilla extract (for mascarpone cream)
1/2 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup unsweetened cocoa powder (for frosting)
1 tablespoon vanilla extract (for frosting)
Milk or cream (as needed for frosting consistency)
Unsweetened cocoa powder (for dusting)
Powdered sugar (for garnish)
Fresh cranberries (optional garnish)
Sprigs of rosemary (optional garnish)
Homemade meringue mushrooms (optional garnish)

Instructions

Step 1: Preheat your oven and prepare a jelly roll pan (approx. 10×15 inches) by greasing it and lining it with parchment paper, allowing some overhang on the sides.
Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 3: In another bowl, beat the eggs with sugar until light, thick, and pale. Gently fold in the vanilla extract.
Step 4: Carefully fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing.
Step 5: Pour the batter evenly onto the prepared pan and spread to the edges.
Step 6: Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Step 7: While still warm, invert the cake onto a clean kitchen towel dusted with cocoa powder or powdered sugar. Peel off the parchment paper.
Step 8: Starting from one short end, carefully roll the warm cake and towel together. Let it cool completely in this rolled shape on a wire rack.
Step 9: Brew the strong espresso or coffee and let it cool completely. Stir in 1/4 cup sugar until dissolved. Add vanilla extract or non-alcoholic coffee syrup if desired. Set aside.
Step 10: If using raw eggs, whisk egg yolks and sugar in a heatproof bowl over simmering water until thick, pale, and reaching 160°F (71°C). Remove and beat until cool. Skip this if using pasteurized eggs.
Step 11: In a bowl, whip the mascarpone cheese with 1 teaspoon vanilla extract until smooth, avoiding overmixing.
Step 12: Gently fold the egg-sugar mixture into the mascarpone until smooth and combined.
Step 13: Once the sponge cake is cool, carefully unroll it.
Step 14: Brush the entire cake surface generously with the cooled coffee soak.
Step 15: Spread the mascarpone cream filling evenly over the soaked cake, leaving about a 1-inch border along one short end.
Step 16: Carefully re-roll the cake tightly, starting from the short end without the border.
Step 17: Wrap the rolled log tightly in plastic wrap and refrigerate for at least 2 hours or preferably overnight.
Step 18: For the frosting, beat softened butter until creamy. Gradually add powdered sugar, cocoa powder, and vanilla extract, beating until smooth. Add milk or cream a tablespoon at a time until spreadable.
Step 19: Unwrap the chilled log and trim a small slice off each end for neatness.
Step 20: Place the log on a serving platter. Spread the chocolate buttercream all over, including the ends, using an offset spatula or knife.
Step 21: Use a fork or small palette knife to create bark-like textures in the buttercream.
Step 22: Lightly dust with unsweetened cocoa powder and powdered sugar to create a snowy effect.
Step 23: Garnish with meringue mushrooms, fresh cranberries, and rosemary sprigs as desired to complete the festive look.

Tips & Variations

Use pasteurized eggs or heat the egg mixture to 160°F for safety when using raw eggs in the cream.
Substitute non-alcoholic coffee syrup for a richer coffee flavor in the soak if desired.
For a different twist, add a layer of chocolate ganache under the buttercream frosting.
Fresh cranberries and rosemary add a festive color and aroma, but dried fruit or candied orange peel also work well.

Storage

Store the tiramisu yule log covered in the refrigerator for up to 3 days. Bring to room temperature for 15-20 minutes before serving for the best texture and flavor. Leftovers can be gently wrapped and frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a chocolate Swiss roll cake on a white plate, placed on a white marbled surface. The cake has one thick outer layer of dark chocolate sponge with a smooth texture, rolled tightly around a creamy white filling in a spiral pattern inside. The top of the cake is covered with a dusting of cocoa powder, topped with small fresh green mint leaves and small shavings of dark chocolate. The surface and edges of the cake look soft and moist. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, the cake benefits from resting overnight, allowing flavors to meld and the filling to set perfectly. Just be sure to keep it well wrapped and refrigerated.

Is it possible to use a different coffee?

Absolutely! You can use any strong brewed coffee or espresso you prefer. Just ensure it is cooled before soaking the cake to prevent sogginess.