Description
This Tiramisu Yule Log Christmas Cake is a festive twist on the classic Italian dessert, featuring a delicate coffee-soaked sponge rolled with a luscious cream cheese frosting, finished with rich chocolate ganache and decorated with whimsical meringue mushrooms, cocoa dusting, pistachios, and Oreo cookie accents. It’s perfect for holiday celebrations, offering a beautiful and indulgent centerpiece dessert that serves 10 slices.
Ingredients
Scale
Sponge Cake:
- 6 large eggs (room temperature)
- 2/3 cup granulated sugar
- 1/2 tsp real vanilla extract
- 1 cup all-purpose flour
- 1 cup strong coffee (room temperature or cold)
- 1 Tbsp granulated sugar (for coffee mixture)
Frosting:
- 1 1/2 cups heavy whipping cream (very cold)
- 8 oz cream cheese (room temperature)
- 1/2 cup granulated sugar
- 1 Recipe Chocolate Ganache (cooled to room temperature)
Decoration:
- 1 Recipe Meringue mushrooms
- 1 Tbsp unsweetened cocoa powder (for dusting finished cake)
- 1/4 cup finely chopped pistachios
- 6 Oreo cookies (frosting removed)
Instructions
- Prepare the Sponge Cake: Preheat the oven and line a 15 x 21 inch rimmed baking sheet with parchment paper. Separate the eggs if needed or simply use whole eggs at room temperature. In a mixing bowl, beat the eggs with 2/3 cup granulated sugar and vanilla extract until light, fluffy, and pale in color. Gently fold in the all-purpose flour to maintain the airy texture. Pour the batter evenly into the lined baking sheet. Bake for 14 minutes or until the sponge is set and spongy to touch.
- Coffee Soaking Mixture: While the cake bakes, prepare the coffee soaking syrup by combining 1 cup of strong coffee (room temperature or cold) with 1 tablespoon granulated sugar. Stir until the sugar dissolves completely. Set aside to cool if still warm.
- Soak and Roll the Sponge: Once the sponge is baked, immediately invert it onto a clean kitchen towel dusted with cocoa powder. Gently peel away the parchment paper. Using a pastry brush, evenly soak the cake with the prepared coffee syrup. Roll the sponge carefully in the towel from one short end to the other, forming a roulade. Allow it to cool completely in the rolled shape to prevent cracking.
- Prepare the Frosting: In a chilled bowl, whip the heavy whipping cream until stiff peaks form. In another bowl, beat the cream cheese and 1/2 cup granulated sugar until smooth and creamy. Fold the whipped cream into the cream cheese mixture gently until fully combined and airy.
- Assemble the Yule Log: Unroll the cooled sponge carefully and spread the cream cheese frosting evenly over the surface. Roll it back up tightly without squeezing out the filling. Transfer the log onto a serving platter. Pour the cooled chocolate ganache over the log, smoothing it decoratively to resemble tree bark. Dust lightly with unsweetened cocoa powder for a rustic effect.
- Decorate: Garnish the cake with meringue mushrooms arranged on top to mimic a forest floor. Sprinkle finely chopped pistachios for color and texture. Break Oreo cookies into pieces and place them around or on the cake as additional whimsical decorations.
- Chill and Serve: Refrigerate the yule log for at least 1 hour before slicing to help set the frosting and ganache. Slice into 10 even pieces and serve chilled or at room temperature.
Notes
- Ensure eggs are at room temperature for better volume in the sponge.
- The strong coffee can be espresso or highly brewed drip coffee.
- Be gentle when folding ingredients to keep the batter airy and light.
- The cake should be rolled while warm to prevent cracking, then cooled rolled.
- Meringue mushrooms can be made ahead and stored in an airtight container.
- This cake can be prepared a day ahead to allow flavors to meld.
- If desired, substitute pistachios with finely chopped nuts or edible greenery.
