Decadent Tiramisu Yule Log Cake to Wow Your Holiday Guests

This Tiramisu Yule Log Cake is a delightful twist on Italian dessert, merging chocolate and coffee for a stunning holiday treat.

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Prep Time 30

Cook Time 14

Chilling Time 2

Total Time 2 44

Servings: 12 slices

Course: Desserts

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sponge Cake

6 large eggs (room temperature) Provides structure and lift; ensure eggs are at room temperature for optimal volume.
2/3 cup granulated sugar Adds sweetness and aids in sponge rise; can substitute with a sugar alternative if desired.
1/2 tsp real vanilla extract Adds flavor; real vanilla is preferred for richer taste.
1 cup all-purpose flour Provides structure to the cake; measure accurately to avoid dense texture.
Parchment Paper Prevents sticking; use to line the baking sheet for easy removal.

For the Coffee Syrup

1 cup strong coffee (cold or room temperature) For soaking the sponge; you can substitute with a coffee liqueur for more depth.
1 tbsp granulated sugar (for syrup) Sweetens the coffee syrup; optional based on personal preference.

For the Frosting

1 1/2 cups heavy whipping cream (very cold) Adds richness; chill beaters beforehand for best results.
8 oz cream cheese (room temperature) Forms rich frosting; can replace with mascarpone for a traditional flavor.
1/2 cup granulated sugar (for frosting) Optional adjustment based on sweetness preference.
Chocolate Ganache Used for frosting; combines chocolate and cream, let cool to room temp for spreading.

For Decoration

Meringue Mushrooms Decorative element; make ahead and store in a dry place to maintain texture.
1 tbsp unsweetened cocoa powder Dusting for serving; adds a decorative touch and enhances flavor.
1/4 cup finely chopped pistachios For decoration, resembling moss; chop finely for better aesthetic appeal.
6 pieces Oreo Cookies (frosting removed) For a dirt-like effect at the base; crush before sprinkling.

Equipment

15"x21" Rimmed Baking Sheet
Mixing bowl
Spatula
Chilling Container

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a 15"x21" rimmed baking sheet with parchment paper.
Beat 6 large eggs with 2/3 cup granulated sugar and 1/2 teaspoon real vanilla extract until light and fluffy, about 5 minutes. Gradually sift in 1 cup of all-purpose flour, folding until just combined.
Pour the batter onto the prepared baking sheet and bake for 12-14 minutes, until golden brown and springy.
Gently loosen the edges and roll the cake from one short end to the other, cool completely in this form.
Combine 1 cup of strong coffee and 1 tablespoon of granulated sugar in a small bowl until dissolved for the coffee syrup.
Unroll the sponge, brush with coffee syrup, spread frosting, and roll back into shape.
Frost the cake with chocolate ganache, letting it drip down the sides for a rustic look.
Dust with cocoa powder, sprinkle crushed Oreo cookies, and add finely chopped pistachios and meringue mushrooms on top.
Refrigerate for at least 2 hours before serving to allow flavors to meld.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, whip eggs until airy, avoid over-mixing flour, and soak sponge generously with coffee syrup. Chill tools for whipping cream and decorate just before serving.

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