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Active Time
1 1/4 hours
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Total Time
3 1/2 hours
We get a little weak-kneed with delight around cakes, particularly cakes whimsically shaped to look like something else—in this case, a Yule log. Made famous in France as Bûches de Noël, these sheet cakes, filled, rolled, and frosted to look like the trunks of trees, complete with the stumps of sawed off branches, provide creative cooks the very real opportunity to play with their food. Want a few woodsy meringue mushrooms made from meringue to continue the conceit? Why not?
No offense to the French, but we think this Italian version, brushed with an espresso syrup, filled with whipped cream lightened mascarpone cheese, and encased in a serious chocolate ganache, which lends itself well to sculpting, is just about the best we've ever had. Buttercream frosting is good—we know only too well from licking many bowls of it clean—but ganache is easier to make and even better to eat!
Editor's Note:This recipe is part ofGourmet'sModern Menu for A Christmas Classic. Menu also includesHerb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir JusandGreen Beans with Caramelized Pecans.
Ingredients
Makes 10 servings
Cake:
Espresso syrup:
Filling:
Ganache:
Decoration:
Special Equipment
Make cake:
Step 1
Heat oven to 350°F with rack in middle. Butter pan and line bottom and sides with 1 sheet of parchment paper. Butter paper and dust with additional flour, knocking out excess.
Step 2
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.
Step 3
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.
Step 4
Fold 1/4 of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Step 5
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.
Step 6
Bake until top of cake springs back when gently pressed with finger, 7 to 10 minutes.
Step 7
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.
Step 8
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:
Step 9
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:
Step 10
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).
Step 11
Beat heavy cream in another bowl with same beaters at medium speed until it just holds stiff peaks. Fold whipped cream into mascarpone mixture.
Make ganache:
Step 12
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. Stir in corn syrup. Chill, stirring a couple of times, until it thickens to an easily spreadable consistency, about 15 to 20 minutes.
Assemble yule log:
Step 13
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.
Step 14
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.
Step 15
Spread ganache all over roll and branches with offset spatula, making it resemble tree bark (see Cooks' notes).
Step 16
Arrange a few meringue mushrooms, if using, around Yule log, and very lightly sift a little cocoa over log and mushrooms first, followed by a little confectioners' sugar to resemble a light dusting of snow.
•Brands of mascarpone vary in consistency. BelGioioso, a widely distributed brand, is as thick and dense as cream cheese, while other brands can be looser.
•Yule log can be made 1 day ahead and chilled, loosely covered with plastic wrap. Bring to room temperature before serving.
•If ganache becomes too firm to spread, remelt it by setting bowl over a saucepan of barely simmering water and stir gently until smooth. Chill ganache again, if necessary, to get it to a spreadable consistency.
Leave a Review
Reviews (36)
Back to TopI’ve made this twice, and it’s a wonderful recipe. The second time I decreased the ganache by about 1/4 as I felt there was too much frosting. I also added some chopped tart cherries to the filling. It didn’t take away from the tiramisu flavor but added another nice dimension. Also, the meringue mushrooms are a very nice touch!
CJW
Oregon City, Oregon
12/24/2021
Worth the work! It was delicious. I made some revisions to the order of operations, just like the reviewer before me and it all worked out. But do NOT MAKE THE CAKE BEFORE!!!!! you will not roal it than and it will brake but it a grate Christmas dish
Anonymous
Seattle, WA
12/24/2020
Worth the work! It was delicious. I made some revisions to the order of operations, just like the reviewer before me and it all worked out.
heatherverran
New York City
12/31/2019
我喜欢这道菜。总是一个家庭最喜爱的Christmas. That said they should warn the baker that you need about 6 mixing bowls and at least 3 whisks and 6 spatulas ready and clean before you start. Also, the order of the directions should be separate the eggs, make the espresso, melt the butter, then do all of the other things. Also don't bother turning on the oven until you have the batter mixed. otherwise you have a hot kitchen for 30 minutes longer than you need... I do love the recipe!!! It's a lot of fun to make and I've made it for 4 years in a row now. Thank you for the share!
Ginevra27
Chicago, IL
12/24/2019
This was good, but not amazing. I followed recipe exactly. Perhaps more syrup? It didn’t have the saucy-ness of a great tiramisu, and although it was nice for a winter’s tea, the amount of work required did not result in oohs and ahs.
aprilabigail26
Sacramento, CA
12/10/2019
I have made this twice now, for the past two Christmas'. The batter is delicate, heavenly and to die for. My only problem, was my own mistake; having a wonky jelly roll baking pan. Still the sponge came out very nice. I watch the Great British Bake-off with my kids and was pretending Paul Hollywood and Mary Berry were critiquing my roll, which split (my fault as well for waiting too long to unroll and lather with the syrup and filling. I wish it was bigger, but I will have to work on that next time. Great recipe, it is a process, but with attention to the details of the recipe, it will be well worth the challenge. I will surely continue to make this!!! Thank you!
murchinson1
Maine
12/25/2018
Ok, so full disclosure: I am a pastry chef. I did, however make this at home without many of my fancy tools (except my kitchen aid stand mixer.) It's still a fair bit of work and time consuming, but man, it's fantastic! Used regular all purpose flour and it turned out perfectly. Wasn't sure if the coffee flavour of the syrup would be enough, so I steeped some coffee grounds in with my cream for the ganache and strained it over the chocolate. Bam! Made the meringue mushrooms, and they are adorable. Once a year, make this! It's so worth it!
bev_milnes
Toronto
12/25/2018
Although it is labor intensive, the results are worth it! My 15 yr old daughter & I made this cake. It took about 3 hrs & we made a bit of a mess. We followed the directions exactly and were extremely please with the outcome. The cake is beautiful and delicious. The icing is so rich and the cake/filling are light and creamy. We made the mushrooms, as well and they taste delicious too! I recommend making them ahead of time.
kbyo
Newtown Square, PA
12/24/2018
I've made at least 4 yule logs before and this is by far the most disastrous. Tiramisu is an almost custardy dessert made in a pan. Why would you assume this would stand up on its own? The filling pours...doesn't spread, so it totally oozes out of the entire cake when "rolling". I am embarrassed to be offering this disaster as a dessert.
kmschmid
CA
12/18/2018
I loved this recipe! It was great to make, diners were wowed, and it was delicious! Thanks so much!
evarsanderson1628
San Antonio, Texas.
11/23/2018
This was horrible. We made another Swiss roll at the same time, and the recipe for the other cake was much simpler and less time-consuming than this and it turned out 1000x better. What a waste of time.
Nico1978
Washington, DC
6/24/2018
For years I have made the Caramel-Pecan Buche de Noel here on Epicurious. (They strip out your recipe review if you a link in it, so you'll have to search for it!) I thought I would try this one for Christmas this year, as I love tiramisu and have also made it a few times. I was not overly impressed with the cake recipe - but it turned out just fine and gave me no trouble. I like the syrup and the filling quite a bit - I followed directions exactly for those and was pleased. I will make this again - however, I need to just say that the caramel sauce that is part of the caramel-pecan buche recipe is KILLER and I missed that.
krf
贝尔维尤,佤邦
1/21/2018
For those who can't find cake flour, all you have to do is use all purpose-for every cup of flour, take out two tbsp and add two tbsp of corn starch. Ok-now-this recipe is not for the impatient baker. It is involved and has many sub-steps to each step that requires time, cooling, and patience. BUT-amazing results can be had. Add a couple twigs of herb and berries for color. Go the extra mile and make the mushrooms. It will be worth it!
VitaminDBella
Dallas, TX
12/26/2017
Well, it’s Christmas Eve and I still don’t have a dessert. I regret taking this on. I also wish I had read the comments about cooking time. My second attempt was much better than the first but after brushing on the syrup. Next time (not going to be one though): 1. I would try using a toothpick to test done ness instead of the spring test 2. Find cake flour...I didn’t see any at the store 3. Put the espresso syrup in the marizpan mixture instead of brushing on the cake 4. Omit the cinnamon, I thought that seemed weird and sure enough it tastes weird too
Eckcook
Bellingham, WA
12/24/2017
Made this for first time today- it took the full amount of time as indicated and worth it all. I followed the recipe exactly (but did not make the meringue mushrooms) The cake and rolling process, which I was nervous about, worked perfectly. #bestyulelogever I'll be making this again
westminstercook
Colorado
12/24/2017
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