Tiramisu Yule Log Cake

There's nothing more impressive than bringing a log to Christmas dinner; a Tiramisu Yule Log Cake that is! Full photo tutorial for tiramisu yule log cake.

There’s nothing more impressive than bringing a log to Christmas dinner; a tiramisu yule log cake that is! I don’t believe I’ve ever intrigued my family more with a dessert than when I brought this over to my parents’. It’s one of those cakes that forces people do a double take, back up and admire the details.

This yule log (aka Bûche de Noël) is not a difficult cake to make, but there are a good number of steps involved. Lets just call it a labor of love :). No worries, I have pictures for every step of the way, as usual ;). The cool thing is, you can make every part of this cake ahead of time and assemble it later. I made the cake base and ganache 2 days in advance and left it at room temp which is totally fine.

If you’re pressed for time you can simplify it by omitting the decorative toppings and leaving it a classic chocolate-covered yule log, but because it’s Christmas, I find it’s worth it to add the pistachios for moss, oreo cookies for dirt and meringue mushrooms growing all over the place :).

Tools You’ll need:

15×21 rimmed baking sheet (aka three quarter sheet) – even if all you bake is cookies, this large baking sheet is awesome!
Parchment paper

Ingredients for the Yule Log Cake Roll: 

6 large eggs, room temp
2/3 cup granulated sugar
1/2 tsp real vanilla extract
1 cup all-purpose flour *measured correctly

Ingredients for Coffee Syrup

1 cup strong coffee, room temp or cold
1 Tbsp granulted sugar

Ingredients for Tiramisu Frosting:

1 1/2 cups heavy whipping cream, very cold
8 oz pkg cream cheese, room temperature
1/2 cup granulated sugar

There's nothing more impressive than bringing a log to Christmas dinner; a Tiramisu Yule Log Cake that is! Full photo tutorial for tiramisu yule log cake.

Ingredients for Toppings/ Decor:

1 Recipe Chocolate Ganache, cooled to room temp
1 Recipe Meringue mushrooms
1 Tbsp unsweetened Cocoa Powder for dusting finished cake
1/4 cup finely chopped pistachios
6 oreo cookies, frosting removed

How to Make The Sponge Cake:

Prep: Preheat Oven to 400˚F. Line 15×21″ baking sheet with parchment.

1. In the bowl of your mixer (here’s the mixer I use), beat 6 eggs with whisk attachment on high speed 1 minute. With mixer on, gradually add 2/3 cup sugar and continue beating on high 5 minutes. Mixture will be thick and fluffy (very important since you’re relying on egg volume for the cake to rise)

Tiramisu Yule Log Christmas Cake-10

Tiramisu Yule Log Christmas Cake-2

2. Sift 1 cup flour in thirds into batter, folding with a spatula between each addition and scraping the bowl to ensure you don’t have pockets of flour hiding at the bottom. Drizzle in 1/2 tsp vanilla and gently mix just until blended (do not overmix or you will deflate the batter). Spread batter into prepared baking pan and bake right away at 400˚F approximately 12-14 minutes or until top is golden.

There's nothing more impressive than bringing a log to Christmas dinner; a Tiramisu Yule Log Cake that is! Full photo tutorial for tiramisu yule log cake.

3. Remove from the oven and quickly loosen the edges with a thin spatula. Right away remove it from the baking sheet keeping the parchment backing on. Place a second sheet of parchment paper over the top and roll cake into a log, starting from the narrow end. Cool to room temp.

There's nothing more impressive than bringing a log to Christmas dinner; a Tiramisu Yule Log Cake that is! Full photo tutorial for tiramisu yule log cake.

How to Assemble and Frost a Tiramisu Yule Log(Bûche de Noël):

1. Stir together 1 cup coffee and 1 Tbsp sugar until dissolved. Unroll cake, removing the backing as you go and lay it out on the large baking sheet. Brush top evenly with Coffee Syrup. Let sit to soak up the syrup while you make the frosting (recipe below).

There's nothing more impressive than bringing a log to Christmas dinner; a Tiramisu Yule Log Cake that is! Full photo tutorial for tiramisu yule log cake.

2. Spread frosting evenly over the top of the cake then roll, somewhat tightly, into a log shape, rolling in the same direction as the first time you rolled it. Trim off both sides of the roll to make it presentable. Slice 1/4 of the cake off on the diagonal (about 45˚ angle). Transfer the larger log portion to your serving platter. Place this stump over the top of your log with the flat side down. Refrigerate cake until ready to frost with chocolate frosting.

There's nothing more impressive than bringing a log to Christmas dinner; a Tiramisu Yule Log Cake that is! Full photo tutorial for tiramisu yule log cake.

3. Beat room temp. chocolate ganache on high speed for 45 seconds to 1 min or until fluffy (don’t over-beat or it may start looking a little grainy). Spread evenly over yule log, but don’t frost the sliced ends of the log (this icing spatula makes it easy!). Pull a fork across the entire surface of the log, making some spirals to add natural character. It helps to wipe the fork frequently with a papertowel as you go.

There's nothing more impressive than bringing a log to Christmas dinner; a Tiramisu Yule Log Cake that is! Full photo tutorial for tiramisu yule log cake.

How to Decorate a Yule Log:

1. For effect: Dust the top with cocoa powder. You can also add sprigs of pine to look foresty.

2. For the dirt: remove cream from oreo cookies, then crush them in a ziploc bag with a rolling pin. Sprinkle crumbs at the base of the log.

3. For moss: finely chop pistacchios and sprinkle in patches on your log.

4. Just before serving, decorate with mushrooms as you please. Don’t refrigerate mushrooms or they will become sticky. Keep them in tupperware at room temp in a dry place until serving.

There's nothing more impressive than bringing a log to Christmas dinner; a Tiramisu Yule Log Cake that is! Full photo tutorial for tiramisu yule log cake.

How to Make Tiramisu Frosting:

Tip: freeze or refrigerate mixing bowl and whisk 10-15 min prior to beating. The colder it is, the better it whips.  

1. With whisk attachment, beat 1 1/2 cups heavy whipping cream on high speed until fluffy/stiff and spreadable (1 1/2 – 2 min). Don’t over-beat. Transfer to a bowl.

Tiramisu Yule Log Christmas Cake-12

2. In the same bowl (no need to wash the bowl or whisk after the whipped cream), beat softened cream cheese and sugar on high speed until smooth and fluffy (2 min), scraping down the bowl as needed to prevent rebel clumps of cream cheese.

Tiramisu Yule Log Christmas Cake-13

3. Use a spatula to fold whipped cream into the cream cheese mixture until very well blended (refrigerate frosting if not using right away).

Tiramisu Yule Log Christmas Cake-3

 

Tiramisu Yule Log Christmas Cake

5 from 12 votes
Prep Time: 2 hours 45 minutes
Cook Time: 14 minutes
Total Time: 2 hours 59 minutes
There's nothing more impressive than bringing a log to Christmas dinner; a tiramisu yule log cake that is! It's not a difficult cake to make, but there are a good number of steps involved. You can make every part of this cake ahead of time and assemble it later.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $15-$20
Servings: 10 -12 slices

Ingredients

Tools You'll need:

  • 15 x21 rimmed baking sheet
  • aka three quarter sheet - even if all you bake is cookies, this large baking sheet is awesome!
  • Parchment paper

Ingredients for the Cake Roll:

  • 6 large eggs room temp
  • 2/3 cup granulated sugar
  • 1/2 tsp real vanilla extract
  • 1 cup all-purpose flour

Ingredients for Coffee Syrup:

  • 1 cup strong coffee room temp or cold
  • 1 Tbsp granulted sugar
  • Ingredients for Frosting:
  • 1 1/2 cups heavy whipping cream very cold
  • 8 oz pkg cream cheese room temperature
  • 1/2 cup granulated sugar

Ingredients for Topping/ Decorations:

  • 1 Recipe Chocolate Ganache cooled to room temp
  • 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

How to Make The Sponge Cake: (Prep: preheat Oven to 400˚F. Line 15x21" baking sheet with parchment)

  1. In the bowl of your mixer (here's the mixer I use), beat 6 eggs with whisk attachment on high speed 1 min. With mixer on, gradually add 2/3 cup sugar and continue beating on high 5 min. Mixture will be thick and fluffy (very important since you're relying on egg volume for the cake to rise)
  2. Sift 1 cup flour in thirds into batter, folding with a spatula between each addition and scraping the bowl to ensure you don't have pockets of flour hiding at the bottom. Drizzle in 1/2 tsp vanilla and gently mix just until blended (do not overmix or you will deflate the batter). Spread batter into prepared baking pan and bake right away at 400˚F approximately 12-14 minutes or until top is golden.
  3. Remove from the oven and quickly loosen the edges with a thin spatula. Right away remove it from the baking sheet keeping the parchment backing on. Place a second sheet of parchment paper over the top and roll cake into a log, starting from the narrow end. Cool cake to room temp.

How to Assemble and Frost a Tiramisu Yule Log:

  1. Stir together 1 cup coffee and 1 Tbsp sugar until dissolved. Unroll cake, removing the backing as you go and lay it out on the large baking sheet. Brush top evenly with Coffee Syrup and let sit while you make frosting (recipe below).
  2. Spread frosting evenly over top of cake then roll, somewhat tightly, into a log shape, rolling in the same direction as the first time you rolled it. Trim off both sides of the roll to make it presentable. Slice 1/4 of the cake off on the diagonal ( 45˚ angle). Transfer the larger log portion to your serving platter. Place this stump over the top of your log with the flat side down. Refrigerate cake until ready to frost with chocolate ganache frosting.
  3. Beat room temp chocolate ganache on high speed for 45 seconds to 1 min or until fluffy (don't over-beat or it may start looking a little grainy). Spread evenly over yule log, but don't frost the ends. Pull a fork across the entire surface of the log, making some spirals to add natural character. It helps to wipe the fork frequently with a paper towel as you go.

How to Decorate a Yule Log:

  1. For effect: Dust the top with cocoa powder. You can also add sprigs of pine.
  2. For the dirt: remove cream from Oreo cookies, then crush them in a ziploc bag with a rolling pin. Sprinkle crumbs at the base of the log.
  3. For moss: finely chop pistachios and sprinkle in patches on your log.
  4. Just before serving, decorate with mushrooms as you please. Don't refrigerate mushrooms or they will become sticky. Keep them in tupperware at room temp in a dry place until serving.

How to Make Tiramisu Frosting: Tip: freeze or refrigerate mixing bowl and whisk 10-15 min prior to beating. The colder it is, the better it whips.

  1. With whisk attachment, beat 1 1/2 cups heavy cream on high speed until fluffy/stiff and spreadable (1 1/2 - 2 min). Don’t over-beat. Transfer to a bowl.
  2. In the same bowl (no need to wash the bowl or whisk after the whipped cream), beat softened cream cheese and sugar on high speed until smooth and fluffy (2 min), scraping down the bowl as needed.
  3. Use a spatula to fold whipped cream into the cream cheese mixture until very well blended (refrigerate frosting if not using right away).

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

There's nothing more impressive than bringing a log to Christmas dinner; a Tiramisu Yule Log Cake that is! Full photo tutorial for tiramisu yule log cake.

Merry merry Christmas my friends! If this cake graces your holiday table, do let me know! Thank you in advance for pinning and sharing this with the people you love :).

 

There's nothing more impressive than bringing a log to Christmas dinner; a Tiramisu Yule Log Cake that is! Full photo tutorial for tiramisu yule log cake.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Elena
    July 23, 2018

    Hi Natasha, would your chocolate cake (the one with the Swiss meringue buttercream) work to for this recipe? I would definitely make adjustments to it. 🙂 Reply

    • Natashas Kitchen
      July 23, 2018

      I honestly haven’t tried that with this recipe. I’m wondering how it will hold up when rolling. If you try it I’d love to know how you like the turn out! Reply

  • Sharon Barnes
    May 7, 2018

    I’ve made this for more than 2 years, and it has become a family favorite! I tried making the basic cake without the log shape and it turned out amazing! I love making it over the holidays, and even sometimes I just make it for fun. Such a great idea! Reply

    • Natasha's Kitchen
      May 8, 2018

      I’m happy to hear the recipe is a favorite of yours Sharon! Thanks for sharing your excellent review with other readers! Reply

  • Erik Vetang
    April 18, 2018

    I think this will be my dessert for Christmas this year. I’ve noticed that you use Cream Cheese instead of Mascarpone Cheese. Is there any reason? Have you tried it with Mascarpone? I mad the Triple Berry Tiramisu last week and was very happy with the results. I’ll definitely make it again and again! Reply

    • Natasha
      natashaskitchen
      April 18, 2018

      Hi Erik, you could use the same frosting concept as the berry tiramisu (I’m so glad you enjoyed that!) and just modify it to this recipe (since you wouldn’t want to use orange liqueur here). We prefer the flavor of cream cheese but the mascarpone would work as well. Reply

  • Donna Houseman
    December 28, 2017

    Hi, just wanted to thank you for this great recipe! Made it for Christmas and it was a big hit! Check out my post if you like Reply

    • Natasha's Kitchen
      December 28, 2017

      Hello Donna! I’m glad to hear the recipe was a success! Thanks so much for sharing! Reply

  • Kelsey
    December 22, 2017

    Any substitute for cream cheese frosting? My family is not a fan of any “cheese” frosting Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Kelsey, I haven’t tried any others for this cake because we do like cream cheese – you might try a more traditional mascarpone frosting although you might try some coffee flavored liqueur in the frosting since mascarpone by itself doesn’t add much flavor. Reply

  • Calla
    December 21, 2017

    Thank you so much for this recipe. I am having trouble finding a 15×21 sheet nearby. Have you ever made this on a smaller pan? Thanks! Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Hi Calla, you will need to adjust the recipe a little bit with a smaller half sheet pan. Here is an example that you could adapt into a yule log. I think you will find the measurements for the cake batter useful. 🙂 Reply

  • Anne
    December 19, 2017

    I would like to use mascarpone instead of cream cheese in the filling (for a more authentic tiramisu flavour). And probably add a bit of booze in with the coffee. Are there any other changes I should make to the filling to compensate? Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Anne, I think that would still work to use mascarpone although I do love the added flavor that cream cheese gives the frosting. You might try some coffee flavored liqueur in the frosting since mascarpone by itself doesn’t add much flavor. Reply

  • Jen
    December 16, 2017

    When refrigerated should it be covered? Reply

    • Natasha
      natashaskitchen
      December 17, 2017

      Hi Jen, yes I would suggest refrigerating so it doesn’t absorb any other food smells from the refrigerator and so it stays moist and doesn’t dry out on the edges. Reply

  • Emily
    December 15, 2017

    Is it alright to use foil instead of parchment paper? Reply

    • Natasha
      natashaskitchen
      December 15, 2017

      Hi Emily, sponge cakes will stick badly to foil and will be very difficult to pry off. The best thing is parchment paper. Reply

  • gabriella
    December 12, 2017

    Hi natasha,
    the cake looks awesome! I have a question: do you think it could work if I freeze the rolled cake(without syrup and frosting) and take it out 2-4 days after, to start assembly it?

    Thank you! I can’t wait to make this recipe

    Gabriella Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      Hi Gabriella, yes that would work – this cake is freezer friendly. You could also refrigerate it if it’s only 2-4 days. Reply

  • September 26, 2017

    Nice recipe Thank you so muchh. We enjoyed with this cake. It was too Delicious!!! Reply

    • Natasha's Kitchen
      September 26, 2017

      I’m glad you love them! Thanks for sharing your great review! Reply

  • Lilka
    December 30, 2016

    Made this for Christmas and it was a huge success! I need to tell you that I usually don’t cook or bake, so everyone was impressed. Thank you for recipe and the pictures make all the difference. Reply

    • Natasha
      natashaskitchen
      December 30, 2016

      Thank you so much for sharing that with me and you are very welcome 😬. Reply

  • Mirella
    December 24, 2016

    Wow! I impressed myself! But I couldn’t have done it without your detailed instructions! I added Kahula to the coffee, yum! Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      Mirella, thank you for such a nice review and a compliment 😬. Reply

  • Rads N
    December 21, 2016

    Hi Natasha this recipe is great. When you say one can make the base ahead do you mean rolled cake with the filling? Thank you! Reply

    • Natasha
      natashaskitchen
      December 21, 2016

      You could do it that way – you could roll the cake with the filling and even cover it with the ganache then refrigerate and decorate the next day. The only part you should not put on in advance is the meringue mushrooms since they get soft with any kind of moisture and being in the refrigerator will soften the meringue mushrooms. Reply

  • Irina
    December 21, 2016

    I have a question, if I will bake a roll one day before I will put everything together, do you think it will not dry out? or how can I make sure it will still moist? Reply

    • Natasha
      natashaskitchen
      December 21, 2016

      Hi Irina, because this has a syrup, it will still be very moist after you apply the syrup the following day. 🙂 Reply

  • Karen
    December 20, 2016

    Hi Natasha

    Just a note for all baking the cake roll.
    I baked the first one for 12 minutes, the top was golden, but when I rolled the cake out of the pan the bottom was burned. I then went on to make the second one reducing the time to 8 minutes, checking it and added 2 more minutes. The bottom of the cake was fine. I’m bringing this cake to CT for Christmas and will finish it there. I’m assuming the cake will travel well.
    After the cake is assembled and decorated, will it have to be refrigerated? I’m going to substitute mascarpone for the cream cheese if you think that would be ok.
    Thank you for posting this recipe, I hope the family will like it. Reply

    • Natasha
      natashaskitchen
      December 20, 2016

      Hi Karen, are you baking in the center of the oven? Also, are you using a convection setting? If it is a convection oven, it will bake faster. Yes, you will want to refrigerate the cake after it is made since the frosting is dairy based. Substituting for mascarpone should work fine. I hope you love the cake! 🙂 Reply

  • Sarah
    December 18, 2016

    Hi Natasha, love your website! I’m planning on making this for Christmas Eve dinner, but I would like to omit the coffee (don’t want to keep the kiddos awake!) Is there a good substitute that can be used for that layer? Thank you and happy holidays! Reply

    • Natasha
      natashaskitchen
      December 19, 2016

      Hi Sarah, my go-to favorite syrup is:
      1/4 cup granulated sugar
      1 cup warm water
      3 Tbsp rum – I used Bacardi golden rum (it is optional, but adds great flavor)
      You can substitute the rum with a little lemon juice to taste. Reply

  • Genevieve
    December 17, 2016

    I was wondering if you could use sweetened whipped cream without any cream cheese? Thank you so much for the wonderful recipe! Reply

    • Natasha
      natashaskitchen
      December 17, 2016

      Hi Genevieve, I think you could make that work. I like adding cream cheese because it stabilizes the whipped cream so it holds up inside the log better. Reply

      • Genevieve
        December 18, 2016

        Would adding gelatin to the whipped cream help stabilize it? My family isn’t a fan of cream cheese. Thanks! Reply

        • Natasha
          natashaskitchen
          December 19, 2016

          Hi Genevieve, I haven’t tested that but one of my readers mentioned it worked with agar agar so I imagine it would work with gelatin as well. Here’s what Bunny wrote: ” you can also stabilize whipped cream by the addition of Agar Agar. You can find it at most health food stores (Make sure to get powdered Agar Agar). Here’s my recipe for ‘Stabilized Whipped Cream’ – STABILIZED WHIPPED CREAM FROSTING RECIPE:
          Ingredients:
          1 c. whipping cream
          2 T. confectioners’ sugar
          1 t. powdered agar agar
          Whip whipping cream until almost ready.
          Add confectioners’ sugar and agar agar.
          Continue whipping until stiff peaks form.
          This cream topping/filling will stay firm and not separate.” I hope that helps! Reply

  • sonu
    January 21, 2016

    Hi natasha,
    huge fan of yours….planning to make this recipe tomorrow for our anniversary.will this cake work in a 10×15 pan if i halved the recipe
    sonu Reply

    • Natasha
      natashaskitchen
      January 22, 2016

      I think you could make it work although it will be too small to cut off a portion and make a branch on the stump. You’ll probably just have to make it a simple log. Reply

      • Sonu
        January 24, 2016

        Did make it. Came out well. Hubby was impressed. Have posted on your facebook page. Reply

  • D & Z
    January 10, 2016

    Amazingly beautiful and so very delicious. My daughter made this and eliminated the coffee on the top stump portion as she does not like coffee. Turned out great, everyone loved it! Reply

    • Natasha
      natashaskitchen
      January 10, 2016

      Thank you for the nice review, I’m glad that everyone loved it 😁. Reply

  • Inna
    December 31, 2015

    Hi Natasha. I’m super excited to see another rulet recipe on your blog. Whatever I make using your recipes turns out perfect! I do have a question about the size of the cookie sheet. Mine is slightly smaller. It’s 18×13 in. Would that still work? Thanks in advance for your answer and Happy New Year! 🙂 Reply

    • Natasha
      natashaskitchen
      December 31, 2015

      Hi Inna, I’ve tried on that size of a cookie sheet but because this cake get’s sliced to be turned into a log, the 18×13 is just a little too small to make a long enough log. I tried twice and it worked but not as well. I hope that helps! If you do buy the large cookie sheet, it’s so useful for many recipes and often you can bake everything you need on one cookie sheet rather than having to bake in batches. Reply

  • Dena
    December 29, 2015

    Amazing!! What a wonderful presentation this made at our party! And it was delicious! Almost didn’t make it when I realised my cookie sheet was too small, but I bought one at my grocery store and it was perfect! Thanks Natasha? We love your blog and recipes! Wishing you and your family a happy and healthy new year! Reply

    • Natasha
      natashaskitchen
      December 29, 2015

      Thank you so much Dena for the awesome review! 🙂 I’m so happy you enjoyed the recipe! I think you’ll love that larger cookie sheet for more than just this cake. Of all my cookie sheets, I use mine most often since I bought it – it fits entire cookie recipes without having to bake in batches. Score!! 🙂 I hope you have a wonderful New Year as well! Reply

  • Julita
    December 27, 2015

    Awesome recipe! I added a teaspoon of baking soda and the dough was a bit more fluffy, which turned out very nice. The family was delighted! Reply

    • Natasha
      natashaskitchen
      December 27, 2015

      Julita, thank you for the great review and for the baking soda tip 😁. Reply

  • Yelena
    December 26, 2015

    Such a great recipe, as always. Very delicious. Easy to make, thanks to your directions. I love all the recipes I tried from your blog. Thank you. Reply

    • Yelena
      December 26, 2015

      Forgot to mention, I posted picture of my cake on your Facebook page. Reply

      • Natasha
        natashaskitchen
        December 26, 2015

        I found it!! Your cake looks amazing! Thanks so much for sharing the photo! 🙂 Reply

    • Natasha
      natashaskitchen
      December 26, 2015

      Your review means alot to me. Thank you so much 🙂 Reply

  • Natasha
    December 25, 2015

    Oh, my, Natasha! I have made three ( 3!!!) Log cakes back to back during 4 days before Christmas. Two were for different parties, so I didn’t have a chance to try the cake; the last, 3rd one, was for our Christmas family dinner. Thank you so much for the recipe and for instructions on decorating it!!! My guests were impressed! I have posted pics on Insta gram and tagged #natashaskitchen
    Thank you again! Marry Christmas! !! Reply

    • Natasha
      natashaskitchen
      December 26, 2015

      Oooh that’s so awesome!! I’m so happy you loved it and thank you so much for sharing it on Instagram. I’m going to go over there and check it out! What is your IG screen name? Thanks again! Reply

      • Natasha
        December 26, 2015

        It’s Natakif
        Thanks again for your wonderful recipes! Reply

        • Natasha
          natashaskitchen
          December 26, 2015

          You’re so welcome and thanks again for sharing 🙂 Reply

  • Joy
    December 25, 2015

    OMG… Natasha, this is wonderful! I had to try a piece before it was frosted, then had to give some to my husband to try. I can’t wait to finish it and present at Christmas dinner tonight! I will definitely be making this again and follow your blog. Merry Christmas! Reply

    • Natasha
      natashaskitchen
      December 25, 2015

      I’m honored that this will be at your Christmas dinner! I’d love to see your beautiful creation! If you post a pic somewhere, please tag me #natashaskitchen. I’d love to see it 🙂 Reply

      • Rebecca Schulz
        December 25, 2015

        I gave this another attempt the next day with my usual bisquit recipe and finally got it to turn out! Every other step of your recipe worked beautifully for me, and everyone loved the look and taste. (I made two, one for us and a smaller one to share with a neighbor) I substituted crumbled halva for the pistachio moss and it worked perfectly! I posted a picture to Facebook and Instagram and tagged you! Reply

        • Natasha
          natashaskitchen
          December 25, 2015

          Thank you so much for sharing!! What did you do differently this time? I’m curious how you make your biskvit. I’m going to search for your picture right now… 🙂 Reply

      • Joy
        December 26, 2015

        I tagged you on Facebook! Reply

  • Lora
    December 25, 2015

    Natasha, I did this exactly according to your recipe and it turned out perfect! I’m not much of a baker, but I followed your instructions and it was easy, beautiful and delicious. The family loved it. The only thing is, for the mushrooms I used a tiny tip and they turned out not as pretty. Should’ve used a bigger tip. But just as delicious! Also, I didn’t have a brush, so I spooned coffee syrup on. Still was yummy. Thank you so much. Merry Christmas! Reply

    • Natasha
      natashaskitchen
      December 25, 2015

      I’m so happy you loved it! Thank you for sharing that with me 🙂 Reply

  • Rebecca
    December 23, 2015

    No idea what I possibly did wrong, but I made the biscuit recipe 3 times and all three were a complete flop. When the cake comes out of the oven it’s sticky even after 14, 16, and the last one I left 20 mins. After rolling it, it was impossible to unroll it again once cooled. After the first two, I thought I must have done something wrong and kept trying again, following the instructions to a T. But after attempt #3 flopped I can only imagine it must be the recipe… This sure wasn’t my first time making bisquit, and I’ve never had it fail so miserably before. I tried with convection, without, with a towel between, with just parchment paper…. Nothing worked 🙁
    So sad because it looked amazing and I was making it for Christmas dinner tomorrow night. I may try again tonight with my usual bisquit recipe, but for now I’m out of ends, time, and patience 🙁 Reply

    • Rebecca
      December 23, 2015

      Eggs* Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      Hi Rebecca, I’m sorry to hear your having trouble with it. This is my usual biskvit recipe so I’m not sure what might be going wrong. I’m always happy to troubleshoot. At what point in the recipe did your batter or cake look different from the photos in the recipe? For biskvit, I always use the regular bake mode and not convection. Did you roll it right away after it came out of the oven – if you wait and let the cake cool/dry, it will be difficult to roll without cracking. If you had trouble unrolling it, it sounds like maybe it was too dense? If it’s dense, that generally means the eggs needed more beating or it could be possibly due to overmixing after adding the flour. Reply

  • December 20, 2015

    HI natasha how many day can this cake stand I’m haladilnik? Reply

    • Natasha
      natashaskitchen
      December 20, 2015

      I’ve had it in the fridge for 1 night. I think it would be ok to leave it in the fridge for 2 days. For best results, I wouldn’t leave it in there longer than that. Reply

  • Natasha
    December 19, 2015

    Natasha!!!! I’ve made your Yule Log Cake today for youth party at our church, and my daughter just called me to say it was a winner! Too bad I can’t attache a picture here, but I tagged you on Instagram. It was so easy to follow your instructions and the cake turned out better than I ever expected! Thanks again, blessings to you and yours this Christmas and always! Reply

    • Natasha
      natashaskitchen
      December 19, 2015

      Hi Natasha (great name by the way! ;)). I’m so happy you loved it! I checked instagram and couldn’t find it but I would sure love to see it! Could you possibly add #natashaskitchen in a comment on that picture? If it’s tagged that way, I can search it out, otherwise, my notification feed gets cut off by instagram whenever I post something new and I currently can’t see past the last half hour! :O. Thanks so much for the awesome review!! Reply

  • Tanya
    December 19, 2015

    So pretty! What kitchen scale would you recommend? I was hoping for something sleek, glass, white, but at the same time precise. Reply

    • Natasha
      natashaskitchen
      December 19, 2015

      Hi Tanya! I have and LOVE this one from OXO (it has a nice pull out screen which is handy when you are weighing something odd sized that blocks the screen) Reply

  • December 18, 2015

    Beautiful piece of art! Reply

    • Natasha
      natashaskitchen
      December 19, 2015

      Thank you so much Valya 🙂 Reply

  • Wow, that is certainly one impressive yule log! Love the tiramisu flavors in here, I’m sure they work perfectly 🙂 Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      Yes, definitely! Its not just a looker, but it tastes really really good! Reply

  • Sharon
    December 18, 2015

    This evening I sat down to decide on what to make for our Christmas dessert. A Yule log was one of three finalists. However, as I was looking at Yule log recipes, I remembered a tiramisu cake roll recipe I had seen awhile back and never forget about. I decided to drop the three finalists and go with the tiramisu. Then this popped in my Pinterest feed. You are a genius. Accept it and use your powers wisely (more recipes please). Thank you for the final note to our feast. Perhaps without mushrooms, which seem to be freaking me out a little. Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      Hi Sharon! Thank you so much for the compliment and hooray pinterest! 🙂 I hope you love it!! Reply

  • December 18, 2015

    WOW. This might be the most gorgeous yule log I’ve ever seen! And if that weren’t enough, it’s tiramisu?! I’m beside myself – my hat is off to you, this really is so extraordinary! 🙂 Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      Thank you so much Roxana. That is quite a compliment! Actually lots of compliments! 🙂 You’re so nice 🙂 Reply

  • Tatyana
    December 18, 2015

    Wow! Beautiful !!!🎄🎁☕ Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      Thank you so much 🙂 Reply

  • December 18, 2015

    This looks so beautiful Natasha! Such a great idea to make for Christmas, this will definitely be something I will try making next week. Thanks for the step by step photos! Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      It is such a fun thing to bring to Christmas dinner. The looks on my family members faces! #priceless 😉 Reply

  • December 18, 2015

    What a great idea, Natasha!
    And I love those cute meringue mushrooms. I’m off next week. So will try making this! Merry Christmas. xoxo Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      Merry Christmas to you as well Coco and let me know how it turns out 😀. Reply

  • Ziz'ka
    December 18, 2015

    wow… it is such a great idea…

    Thank you for sharing it with us. Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      You are welcome, I had a lot of fun making it 😁. Reply

  • December 18, 2015

    The labor of love turned out absolutely stunning. I love it! You never cease to amaze us! 😊😊 Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      Thank you Valentina. You’re so sweet 🙂 Reply

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