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Serves: 10
Preparation: 55 minutes
Cooking Time: 45 minutes

The Yule log is a classic Christmas dessert recipe. We add a tasty twist to the festive favourite by infusing it with tiramisu flavour. Our tiramisu Yule log recipe has Van Houtte® Colombian light instant coffee baked into the cake and is topped with Van Houtte® Crème Brûlée Coffee syrup. With this coffee recipe, you can have your cake — and brew too!

  • 1 Preheat oven to 350°F.
  • 2 Line a 10 x 15 in. baking sheet with parchment paper. Coat paper in butter and flour.
  • 3 In a large bowl, beat eggs, Van Houtte® Colombian light instant coffee and sugar with an electric mixer for 10 minutes until light and creamy.
  • 4 Combine flour and baking powder in another bowl.
  • 5 Fold dry ingredients into egg mixture using a spatula.
  • 6 Pour mixture onto baking sheet, smoothing top with a spatula.
  • 7 Bake in middle of oven for about 10 to 15 minutes.
  • 8 Let cool for 2 minutes and quickly run knife around sides to loosen.
  • 9 Sprinkle top with a little icing sugar and place a tea towel over cake, making sure to fold edges underneath baking sheet.
  • 10 Holding ends of baking sheet and tea towel, flip cake over onto tea towel. Remove parchment paper.
  • 11 Roll up cake with tea towel lengthwise and let cool for 1 hour. Set aside.

Coffee syrup:
  • 1 container (8 oz.) mascarpone cheese
  • ¼ cup sugar 
  • 1 tbsp. brandy
  • ½ cup 35% whipping cream
  • 10 oz. 70% chocolate, chopped 
  • ¾ cup 35% whipping cream
  • 2 tbsp. corn syrup
  • Cocoa powder
  • Chocolate curls