Tiramisu Yule Log

Soft and tender mocha sponge cake filled with mascarpone cream. Topped with a coffee ganache and dusted with cocoa powder. The best dessert to bake this Christmas.

Center piece or Dessert for Christmas? This recipe doubles down as both. It is no secret that I have been missing in action on here lately as the work life has kicked me in the gut and I have been finding it hard to make time and write. Also words are not coming to me that easily and hence I have been avoiding posting blogs. So forgive me little intro here.

The recipe is proudly represented by all the best ingredients from Spinneys. With the festive slump I have been in the overall vibe has been low and shopping in their stores honestly gives me joy. The lights, decorations, festive ingredients and food makes me feel so comforted and happy. I made a few delicious recipes with them over the past few weeks and this is the first one I am sharing here. It is such a simple treat, a little effort for sure but worth every single slice and bite. It is such a wonderful recipe and I hope you enjoy making it too.

What is a Yule Log?

A “Yule log” can refer to either a large, actual log burned for tradition or a festive, log-shaped cake. The original tradition, originating from pagan Europe, involved burning a large log or whole tree to symbolize the sun’s return after the winter solstice. The modern, edible “Yule log,” or Bûche de Noël, is a sponge cake rolled with frosting and decorated to resemble a log, and is a popular Christmas dessert.

What is the purpose of the yule log?

According to Jack and Beyond, In many Northern European cultures, the Yule log was not a dessert, but a massive log or tree trunk that was burned in the hearth as part of the celebrations to welcome the return of longer days. The burning of the Yule log symbolized the sun’s strength returning after the darkest days of winter.

What is the difference between yule log and swiss roll?

It is mainly in the decoration. Yule log is decorated to look like a wooden log while a swiss roll is usually topped with dusted powdered sugar.

What ingredients are needed to make this tiramisu yule log?

There are 3 parts to this recipe and we will look at the ingredients needed in each part: For the mocha sponge – we need eggs, sugar, oil, instant coffee, cocoa powder, flour, salt, baking powder, vanilla. For the mascarpone cream – we need mascarpone cream cheese, whipping cream, vanilla, icing sugar. For the coffee ganache – we need condensed milk, water, dark chocolate, coffee, whipping cream, butter. I have garnished the cake with sugared rosemary and red currants.

What equipment is needed to make this tiramisu yule log?

To whip the eggs we need an electric beater or a stand mixer with a whisk. The ingredients are folded together with a spatula. I have baked the sponge in a quarter sheet tray but you could do a half sheet tray (this will give you a thinner cake sponge). We need a sauce pot for the ganache. You will need a mixing bowl and whisk for the cream as well. You need a tea towel and strainer to dust the cake once baked and roll it into a log while warm.

How to make this tiramisu yule log?

For the Yule log, sift the flour, cocoa, salt, baking powder and coffee powder. Set aside. Beat the eggs until thick and pale – around 3 mins. Add the sugar little at a time beating well. Beat for 4-5 mins until it’s creamy and doubled in volume. Pour in the vanilla and the oil gradually beating well. Add the dry ingredients and fold together until combined. Pour and level the batter in a lined quarter sheet tray. Bake for 10-12 mins or until it’s done, it’s should feel springy when you touch it. Dust over icing sugar on a large tea towel and flip over the baked hot sponge. Remove the baking paper and roll into a log while still hot. To make the filling whip all the ingredients together until combined, set aside. To make the ganache, heat all the ingredients together except for the chocolate until combined and simmering, take off the heat and add the chocolate, stir well.Once the cake is cool, unroll it in the tea towel and spread over most of the filling. Using the tea towel roll it back up to make a log. Lighting frost the top with the remaining frosting, pour over the ganache, dust with cocoa powder and allow to chill for 20-30 mins before adding fruit and serving

Serving and storing this tiramisu yule log?

It is best to chill the yule log for at least 30 minutes before slicing and serving. I like adding more warm ganache on top. You can do without it though. The red currants balance out the sweetness well. The leftovers can be stored in an air tight container in the fridge.

Looking for more Christmas dessert recipes?

Now that we have covered how to make this Tiramisu Yule Log Recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.