Tiramisu Yule Log

Servings: 6
Tiramisu Yule Log
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Pantry - Baking Ingredients

Medium Container Mascarpone Cheese * 13.47
Small All Purpose Flour * 3.97
Bag Granulated Sugar * 2.77
Small Icing Sugar * 3.17
Gelatin Powder * 2.97
Vanilla Powder or Vanilla Extract * 10.00
Small Cocoa Powder * 3.47


Small Whipping Cream * 4.48
Dozen Large Eggs * 3.68

Drinks - Coffee

Ground Expresso Coffee * 4.27
Instant Coffee * 3.74
Buy What I Need $704.78
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%

All prices in Canadian dollars and cost sourced from as of recipe publish date

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Measuring Cup 1
200ml Expresso Coffee
1 tbs granulated sugar
1/2 tsp instant coffee
Medium Bowl 2
3 egg whites
Medium Bowl 3
3 egg yolks
80g granulated sugar + 1 tbs
Large Bowl 4
80g all purpose flour
1 tsp instant coffee
Mini Bowl 5
1/2 tbs gelatin powder or 2 sheets gelatin if using sheets, you will need to soften the sheets in cold water for 5 mins. Drain and melt in a microwave for a few seconds.
Small Bowl 6
250g mascarpone
Small Bowl 7
3 egg yolks
100g icing sugar
Medium Bowl 8
250ml whipping cream Keep in fridge until you are ready to use it
Mini Bowl 9
1/2 tsp vanilla powder or 1 tsp vanilla extract
Mini Bowl 10
2 to 3 tbs cocoa powder Will be used to decorate the yule log
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MICROWAVE (if you are using gelatin sheets) OVEN Parchment Paper Plastic Wrap 3/4 baking sheet (21 in by 15 in - 530 mm by 380 mm) Whisk Hand Mixer Spatula Clean dish towel Strainer to Sift Cocoa Powder
Preheat Oven 180 C or 355 F degrees
Mix 1 UNTIL sugar has dissolved
Set Aside
Whisk 2 UNTIL thick and fluffy About 1 min
Whisk 3 UNTIL well combined
Add 4 To the egg yolks and sugar mixture
Incorporate Fluffy Egg Whites Into the Flour and Egg Yolk Mixture
Line Baking Sheet with parchment paper Cut it so it fits perfectly into the bottom of the baking sheet
Spread Dough Into a thin layer in the baking sheet; Use spatula to spread evenly
Bake cake About 12 mins
Unmold the sponge cake Using a slightly damp dish towel on top
Remove the parchment paper from the sponge cake
Roll Up sponge cake Using the towel to create a roll Towel should be under the cake and not on top
Let Cool Rolled Sponge Cake UNTIL cooled completely
Whisk 6 and 7 Together until smooth
Whip 8 Using hand mixer until very thick
Add 5 and 9 + Whipped Cream To the mascarpone mixture
Incorporate Mascarpone Mixture Well whisking UNTIL well blended
Unroll Sponge Cake Very carefully so you don't crack it
Soak the flattened sponge cake with the coffee syrup UNTIL cake is fully covered with the syrup
Spread Whipped Mascarpone Mixture onto sponge cake A layer about 1 cm Leave enough mixture leftover to coat the yule log
Roll the sponge cake Starting with short end
Cover the yule log with plastic wrap
Refrigerate the yule log At least 30 mins
Coat the yule log with the remaining mascarpone mixture
Decorate the yule log You can use the tines of a fork to give it a log effect. Google yule logs and you will see examples on how to do this.
Cut the ends of the yule log You can use these to decorate as well
Refrigerate the cut ends and the yule log For at least 12 hours
Dust the yule log with 10 Using a sieve



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