Tiramisu Christmas Log Cake


Once a year festivities calls for Tiramisu Log cake 🙂 Wanted something different from the traditional chocolate Buche de Noel, so here’s a version with Tiramisu creme with rum+espresso soak. The original recipe is from Epicurious, converted 1.5 times to make a slightly larger version.

Lots of warm and fuzzy feelings at our Christmas party with some of the warmest, fun and real people I’ve had the privilege to get to know during medical school. As I write this (a few months later) we are attending our graduation dinner and dance today and its amazing how far we’ve come together. Thank you to Ming Ren for inviting us to your place and making us one of the best well-thought out, thoroughly optimized, turkey and stuffing -with the same this drive and sincerity you put into your work since the day I rotated CGH with you in year 2. To Jasmin for entertaining our Potato making, Kok Yao for still eating our semi-underdone potato, Nicole for making fun of Kok Yao, Lihua and Julien for entertaining angst and for bring the cutest Lyanna to us, Aaron and Mike for drinking with me (and who set up quite an epic selfie set up), Harold for the Secret Santa gift (and fun fact who was Santa year 1 as well), Jowell our J-leader with an awesome voice, and Danny future PRAStics/POAStics but probably something even more awesome.

Merry Christmas everyone!

Side note: Revisiting this while writing this blog post led me to this link for Festive Baking ideas . I’d love to try them someday! Next project!


Tiramisu Christmas Log Cake
Makes 1 log cake (sheet pan)

Tiramisu Christmas Log Cake adapted from Epicurious


1/2 cup sifted cake flour (not self-rising; sift before measuring), plus additional for dusting pan
5 large eggs, separated, left at room temperature for 30 minutes
1 teaspoon vanilla
1/2 cup plus 2 tablespoons granulated sugar, divided
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 tablespoons confectioners’ sugar

Espresso syrup

1/2 cup espresso or very strong black coffee
2 tablespoons sugar
1 tablespoon Cognac or brandy

8 ounces mascarpone cheese
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1 tablespoon Cognac or brandy
1/2 cup chilled heavy cream


12 ounces white chocolate, finely chopped
3/4 cup heavy cream
Few tablespoon of rum to taste

Unsweetened cocoa for dusting
Confectioners’ sugar for dusting

Special Equipment

A 15- by 10- by 1-inch rimmed sheet pan (aka jelly-roll pan; small offset spatula (optional, but really helpful); long rectangular or oval platter or wooden serving board

To make cake

Heat oven to 350°F with rack in middle. Line pan with 1 sheet of parchment paper. Butter paper and dust with additional flour, knocking out excess

Beat together yolks, vanilla, and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale and mixture forms a ribbon that takes 2 seconds to dissolve when beaters are lifted, 5 to 8 minutes in a stand mixer or 8 to 12 minutes with a handheld. Sift half of flour over yolks and fold it in gently but thoroughly, then sift and fold in remaining flour

Beat whites with salt and cream of tartar in a large metal bowl with cleaned beaters at medium speed until they just hold soft peaks. Beat in remaining 2 tablespoons sugar, 1/2 tablespoon at a time, and continue to beat until whites just hold stiff peaks

Fold 1/4 of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Stir 1/2 cup batter into melted butter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly. Spread batter evenly in sheet pan and rap once on counter to help eliminate air bubbles.

Bake until top of cake springs back when gently pressed with finger, 7 to 10 minutes.
Sift top of hot cake evenly with confectioners’ sugar and cover cake with a clean kitchen towel (not terry cloth) followed by a baking sheet. Holding sheet and cake pan together with oven mitts, flip cake onto cloth on baking sheet. Carefully peel off and discard parchment paper.
With a long side nearest you and using towel as an aid, roll up cake in towel, jelly-roll style, keeping it wrapped in towel. Cool cake completely, seam-side down in towel, on a rack

Make espresso syrup

Bring espresso and sugar to a boil in a small saucepan, stirring until sugar dissolves, then boil until reduced to a scant 1/4 cup. Remove pan from heat and stir in Cognac, then cool to room temperature.

Make filling

Slowly mix mascarpone, sugar, cinnamon, and Cognac in a large bowl with an electric mixer until combined. If mixture is very loose after adding sugar, beat mixture briefly to thicken slightly (see Cooks’ notes).
Beat heavy cream in another bowl with same beaters at medium speed until it just holds stiff peaks. Fold whipped cream into mascarpone mixture. Keep in the fridge

Make White Chocolate ganache

Put chopped chocolate in a large bowl. Heat cream in a small saucepan over medium heat until it just comes to a boil, then pour over chocolate and let stand 3 minutes. Stir slowly with a whisk until smooth. If bits of chocolate remain unmelted, set bowl over a pan of barely simmering water and heat, stirring gently, until completely smooth, and remove from pan. Chill, stirring a couple of times, until it thickens to an easily spreadable consistency, about 15 to 20 minutes

Assemble yule log

Gently unroll cooled cake on a baking sheet, keeping it on towel, then arrange baking sheet so that long side of cake that was inside roll is nearest to you. Brush all of cooled espresso syrup all over surface of cake. Spread filling with offset spatula evenly over cake, leaving a 1/2-inch border all around. Starting from long side nearest you, roll up cake without towel, leaving it seam-side down on baking sheet. Gently brush off any excess confectioners’ sugar.
Cut a 1 1/2-inch-long diagonal slice from each end of roll and reserve. Transfer cake, using 2 metal slotted spatulas as aids, seam-side down on platter. Using ganache as “glue,” attach end pieces, diagonal sides down, on top and side of log to resemble branches.
Spread ganache all over roll and branches with offset spatula, making it resemble tree bark (see Cooks’ notes).
Very lightly sift a little cocoa over log and mushrooms first, followed by a little confectioners’ sugar to resemble a light dusting of snow.


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