We Have to Talk About This Tasty Tiramisu Yule Log Cake

Oh wow. Just mentioning this Tasty Tiramisu Yule Log Cake brings up memories of one Christmas where, very predictably, I got icing on everything but the cake itself (my dog went around with a dusting of cocoa on his nose for days—don’t ask). I’d always thought rolling a cake would be a disaster waiting to happen, but, you know, it’s actually kind of fun if you’re in the right mood. Also, roll cakes are a great excuse to play with big kitchen towels—who doesn’t love a food-based arts-and-crafts moment?

Why I Keep Coming Back to This Cake

I make this every year around the winter holidays (okay, sometimes in July just ‘cause I crave it). My family goes wild for it, especially my cousin who claims he “hates coffee,” but then sneaks another slice—busted! And let me be honest: the rolling bit looks intimidating, but if it cracks, you can just slather icing over and call it ‘rustic’, which is chef speak for “looks wonky but tastes fab.” Plus, this is one of those cakes that gets better after sitting overnight (if you manage to resist it, that is—I usually fail).

What You’ll Need—And a Few Alternatives

4 large eggs (room temp; honestly, I sometimes cheat with cold ones but they take longer to beat up fluffy)
100g caster sugar (my gran swears by golden, I use whatever’s close to hand)
100g plain flour (I’ve used cake flour in a pinch)
Pinch of salt (goes a long way, trust me)
2 tbsp cocoa powder (Dutch process is fancy, but regular is grand)
250g mascarpone cheese (sometimes I use whipped ricotta for a change-up)
200ml heavy cream (whipping cream is fine—‘double cream’ if you’re over in the UK)
50g icing sugar (I once ran out and used superfine, it worked… mostly)
1 tsp vanilla extract (real is best, but honestly, the imitation stuff won’t ruin your cake)
100ml strong coffee, cooled (in emergencies, instant is not the devil)
2 tbsp marsala wine or dark rum (or skip the booze; orange juice works, or just more coffee!)
Extra cocoa powder, for dusting

Okay, Let’s Roll—Directions I Actually Use

Preheat that oven: Fire it up to 180°C (about 350°F) and line a 9×13 inch tray with baking paper. Yes, the size matters a bit, but I’ve squished it into a slightly smaller tray before and just trimmed the sides (don’t tell anyone).
Get the eggs and sugar frothy: Whisk them together on high speed for like five minutes—don’t stop too soon. You want them pale and fluffy, almost mousse-like. This is where my impatience sometimes ruins things, so I just watch a quick funny cat video while it beats.
Fold in the dry stuff: Sift together flour, cocoa, and salt. Then, gently (I mean it) fold into the egg mix. Take your time, or you’ll squash out all that air you just trapped. If it’s lumpy, don’t panic—a few gentle strokes more should do the trick.
Spread and bake: Pour into the tray, smooth it out, and bake for 10-12 minutes. Mine sometimes finishes at 9 minutes, sometimes 13—so keep an eye out (every oven is slightly bonkers, right?).
The ‘magic’ towel trick: Lay out a clean tea towel, dust it with icing sugar, and flip the hot cake onto it. Peel off the baking paper—gently (this is where I usually panic, but honestly, even if it rips a bit, you can hide it later).
Roll it up: While hot, roll the cake up with the towel inside. Set aside to cool. Yes, it looks a bit odd at this point. I always worry it’ll never unroll, but it does.
Mixing the filling: Whip mascarpone, cream, icing sugar, and vanilla until thick but not stiff. You want something that’ll spread. If it starts to turn to butter, slow down—that happened to me once and, well, it wasn’t pretty.
Unroll, brush, and fill: Gently unravel the cake (cracks are honestly no big deal). Brush with coffee mixed with booze—don’t soak it, just enough to flavor. I sneak a taste here. Spread the filling all over, reaching the edges.
Roll again: Carefully re-roll (without the towel this time, ha). Place seam-side down onto your serving platter. Chill for at least an hour. Or, if you’re in a mad rush, serve it right away—it’ll still be lush, just a bit softer.
Dress it up: Dust with cocoa powder, and if you’re feeling posh, add a few chocolate curls or grated chocolate. Sometimes I scatter some coffee beans for oomph (don’t actually eat those whole, lesson learned).

Things I’ve Learned on the Fly

Beating the eggs enough makes a difference. I once rushed it and the cake was more like a pancake.
If your cake cracks when rolling, don’t sweat—fills and toppings cover a multitude of sins.
I think it tastes better after sitting overnight, but don’t quote me; sometimes fresh is just… you know, irresistible.

Variations I’ve Actually Tried (and a Fail)

I swapped half the mascarpone for whipped cream cheese once. It was tangier, which I liked (husband, not so much).
I tried adding cocoa nibs to the filling for crunch. Turns out, crunchy is weird in a Yule log. Wouldn’t repeat it.
Have used Amaretto instead of marsala—pretty lush, if you ask me.

Equipment—I’ll Level With You

You’ll need an electric mixer (even a hand whisk works if you want a workout), a 9×13 inch baking tray, and a tea towel. No fancy spatulas? I sometimes use a broad butter knife—I mean, whatever gets the job done, right?

Storing Leftovers

Keep leftovers in the fridge, wrapped up. Supposedly, it’ll last 2-3 days. Although, in my house, it never gets past the first afternoon (someone always sneaks the last bit overnight).

How We Like to Serve It (Yours Might Differ!)

I love to serve this with a mug of strong coffee and—if it’s a festive thing—a little tot of Baileys on the side. My niece demands a dusting of cinnamon, so who am I to say no? Some folks like extra cream or berries, which is decent too.

Some Pro Tips I Picked Up the Hard Way

Don’t try to fill and reroll the cake while it’s still warm. I tried once… ended up with filling oozing out both ends—looked like a baking Pinterest fail.
Actually, it works better if you let the whole thing chill before slicing. If you’re impatient, it’s still good, but slightly messier.
One year I forgot the cocoa powder dusting and the kids mutinied; just saying, the little things make it special.

FAQ—From Real Life Chats

Can I make this ahead? Absolutely! Actually, I think it gets even yummier the next day—tastes meld, you know?

What if I don’t have mascarpone? Cream cheese works, maybe with a splash more cream. But honestly, use whatever soft cheese you fancy—here’s a handy article I read that breaks it down.

Do I have to use alcohol? Nah! Just more coffee or even orange juice does the trick. Go wild—my friend adds hazelnut syrup!

Will my cake stick to the towel? Sometimes, a bit, but if you dust it well with icing sugar beforehand, you’re all set. Or, just use a fresh sheet of parchment if you don’t fancy risking your best cloth.

Got a video? I’m no YouTuber, but this yule log demo is actually spot on for rolling technique.

So there it is—my (not always perfect) way to roll out a Tasty Tiramisu Yule Log Cake. If you give it a go, let me know how your roll turned out (bonus points if you had fewer kitchen-counter disasters than me; my cousin claims that’s part of the magic). Cheers and happy baking!

Tasty Tiramisu Yule Log Cake