Description
This Tiramisu Yule Log Christmas Cake is a festive and elegant dessert combining the airy lightness of a coffee-soaked sponge cake with rich cream cheese frosting and decadent chocolate ganache.
Ingredients
Scale
- 6 large eggs (room temperature)
- 2/3 cup granulated sugar
- 1/2 teaspoon real vanilla extract
- 1 cup all-purpose flour
- 1 cup strong coffee (room temperature or cold)
- 1 tablespoon granulated sugar
- 1 1/2 cups heavy whipping cream (very cold)
- 8 ounces cream cheese (room temperature)
- 1/2 cup granulated sugar
- 1 recipe Chocolate Ganache (cooled to room temperature)
- 1 recipe Meringue mushrooms
- 1 tablespoon unsweetened cocoa powder (for dusting finished cake)
- 1/4 cup finely chopped pistachios
- 6 Oreo cookies (frosting removed)
Instructions
- Preheat the oven to 400˚F (200˚C). Line a 15×21 inch rimmed baking sheet with parchment paper. Beat 6 eggs on high speed for 1 minute. Gradually add 2/3 cup sugar while beating on high for 5 minutes until thick and fluffy.
- Sift 1 cup flour in thirds over the egg mixture. Fold gently with a spatula after each addition. Drizzle in 1/2 teaspoon vanilla extract and fold until blended.
- Spread the batter evenly in the prepared pan. Bake at 400˚F for 12-14 minutes until golden and springy.
- Remove the cake and loosen edges with a thin spatula. Remove the cake with the parchment backing intact. Roll the cake gently from the narrow end into a log shape. Allow to cool completely.
- Stir together 1 cup strong coffee and 1 tablespoon sugar until dissolved.
- Unroll the cooled cake carefully, removing the backing parchment. Brush the top evenly with the coffee syrup. Let it soak briefly.
- Beat 1 1/2 cups very cold heavy cream on high speed until stiff peaks form. Beat 8 oz cream cheese and 1/2 cup granulated sugar until smooth and fluffy. Fold whipped cream into the cream cheese mixture.
- Spread the frosting evenly over the coffee-soaked cake. Roll the cake again into a log.
- Trim off both ends for a neat appearance. Slice off about 1/4 of the cake at a 45-degree angle diagonally.
- Position the larger log on your serving platter. Place the smaller stump piece on top.
- Refrigerate the assembled log until ready to apply the chocolate ganache frosting.
- Beat the room temperature chocolate ganache until fluffy. Spread evenly over the yule log.
- Use a fork to create spiral grooves resembling tree bark. Wipe the fork clean frequently.
- Dust the top lightly with cocoa powder. Crush Oreo cookies and sprinkle the crumbs around the base.
- Sprinkle chopped pistachios over the log. Decorate with meringue mushrooms just before serving.
Notes
- Keep meringue mushrooms at room temperature in a dry place until use to avoid stickiness.
- Prep Time: 1 hour
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg