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Gourmet Non-Alcoholic Tiramisu Yule Log Cake Recipe

★★★★★

5 from 65 reviews
  • Author: Luna
  • Total Time: 3 hours 30 minutes (including chilling time)
  • Yield: 8-10 servings 1x

Description

This Gourmet Non-Alcoholic Tiramisu Yule Log Cake combines the rich flavors of tiramisu with the festive charm of a Yule log. Featuring a light cocoa sponge cake soaked in strong espresso and layered with a smooth mascarpone cream, this cake is rolled and frosted with a luscious chocolate buttercream. Garnished with cocoa dusting, powdered sugar, and optional seasonal touches like fresh cranberries and rosemary sprigs, it is a perfect centerpiece dessert for holiday celebrations, all without any alcohol.

Ingredients

Scale

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

Mascarpone Cream Filling

  • 8 oz high-quality full-fat mascarpone cheese
  • 4 large fresh eggs (or pasteurized eggs)
  • 1 teaspoon vanilla extract

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 frosting consistency)

Garnishes (Optional)

  • Unsweetened cocoa powder (for dusting)
  • Powdered sugar (for garnish)
  • Fresh cranberries
  • Sprigs of rosemary
  • Homemade meringue mushrooms

Instructions

  1. Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 10×15-inch jelly roll pan. Line it with parchment paper with some overhang on the sides for easy cake removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
  3. Beat Eggs and Sugar: In another bowl, beat the 4 eggs with 1 cup granulated sugar until the mixture is light, thick, and pale in color. Then gently fold in the vanilla extract.
  4. Combine Wet and Dry Ingredients: Carefully fold the dry ingredient mixture into the beaten eggs until just combined without overmixing to avoid deflating the batter.
  5. Bake the Sponge Cake: Pour the batter evenly into the prepared pan and spread it to the edges. Bake for 10-12 minutes or until the cake springs back when lightly touched.
  6. Roll the Warm Cake: Immediately invert the warm cake onto a clean kitchen towel dusted with cocoa powder or powdered sugar. Peel off the parchment paper, then carefully roll the cake along with the towel from one short end. Let cool completely in this rolled shape on a wire rack.
  7. Prepare Coffee Soak: Brew strong espresso or coffee and let it cool completely. Stir in 1/4 cup granulated sugar until dissolved. Add vanilla extract or non-alcoholic coffee syrup if desired.
  8. Prepare Egg Mixture for Filling: If using raw eggs and concerned about safety, whisk egg yolks with sugar over a double boiler until mixture thickens and reaches 160°F (71°C). Remove from heat and beat until cool. Pasteurized eggs can skip this step.
  9. Make Mascarpone Cream: Whip mascarpone cheese with vanilla extract until smooth, being careful not to overmix. Gently fold the cooled egg-sugar mixture into the mascarpone until just combined and silky.
  10. Unroll and Soak Cake: Once the sponge cake is fully cooled, carefully unroll it. Generously brush the entire surface with the cooled coffee soak.
  11. Fill with Mascarpone Cream: Evenly spread the mascarpone cream over the coffee-soaked cake, leaving about a 1-inch border along one short end.
  12. Re-roll the Cake: Roll the cake tightly starting from the short end without the cream border. Wrap the rolled log tightly in plastic wrap and refrigerate for at least 2 hours or overnight to set.
  13. Prepare Chocolate Buttercream: Beat softened unsalted butter until creamy. Gradually add powdered sugar, cocoa powder, and vanilla extract, beating until smooth. Add milk or cream tablespoon by tablespoon until the frosting achieves a spreadable consistency.
  14. Frost the Yule Log: Remove the chilled cake from the refrigerator, unwrap, and trim small slices from each end for presentation. Place on a serving platter and spread chocolate buttercream evenly over the entire log, including the ends.
  15. Create Texture: Use a fork or palette knife to create bark-like textures in the frosting to mimic a wood log appearance.
  16. Garnish and Finish: Lightly dust the frosted cake with unsweetened cocoa powder and powdered sugar for a snowy effect. Decorate with optional meringue mushrooms, fresh cranberries, and rosemary sprigs for a festive touch.

Notes

  • To ensure egg safety, consider using pasteurized eggs or perform the double boiler heating step.
  • Allow the cake to cool completely in its rolled shape to prevent cracking when unrolled.
  • The cake can be made a day ahead and refrigerated overnight for best texture and flavor melding.
  • Substitute coffee syrup or vanilla-flavored syrup in the soak for added depth without alcohol.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired

Keywords: Tiramisu, Yule Log, Non-Alcoholic, Festive Dessert, Mascarpone, Coffee Cake, Holiday Cake

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Find it online: https://bitesbyluna.com/gourmet-non-alcoholic-tiramisu-yule-log-cake-recipe/