Join 11,000+ other food lovers enjoying weekly recipes.

Tiramisu Christmas Log

Tiramisu Christmas log in a white decorative plate.

I have never thought that it is possible to make Tiramisu in a log/roulade shape, given how runny the frosting is at first. But, where there is a will, there’s a way, as they say. The secret here is to work fast and help the log keep it’s shape by rolling it in plastic wrap and then the foil. This was an experiment, gone – good 😀 Another thing that I like about this Tiramisu Roll, is the fact that it utilizes some of the egg whites, unlike the traditional recipe, where you’re left with 3 egg whites and nothing to do with them.

Tiramisu log cake in a white decorative plate.

Meringue logs in a bowl topped with cocoa powder.

Delicious Cake recipes to check out:


Tiramisu Christmas Log

Tiramisu Roll with a super moist cake and a sweet cream. Along with mini meringue logs.

Author: Marina @ Let the Baking Begin
Course: Dessert
Cuisine: Italian
Keyword: roulade, tiramisu roll
Calories: 287 kcal
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 14 servings


  • 3 egg yolks
  • 3 egg whites
  • 3/4 cup sugar
  • 3/4 cups cake flour
  • 1/2 cup almond flour optional
  • 2 tsp baking soda
  • 3 tblsp melted butter brought to room temperature
  • 1 tblsp warm water

Soaking Syrup

  • Coffee & Liquor
  • 3 tablespoons coffee
  • 1/4 cup boiling water
  • 1/4 cup cold water
  • 1/2 cup Kahlua liquor
  • 1/4 cup sugar

Tiramisu Filling:

  • 3 egg yolks|
  • 2/3 cup sugar
  • 1 pack of cream cheese
  • 1 cup heavy cream

Meringue Logs


Make the Cake

  1. Turn the oven to 350°F. Line a jelly-roll baking sheet with parchment paper or foil and spray with non-stick spray, set aside.

  2. In a bowl of an electric mixer, fitted with the whip attachment whip 3 egg whites until soft peaks form.

  3. With the mixer still running, slowly start adding 3/4 cup sugar and whip until stiff peaks.

  4. Add 3 egg yolks, let the mixer thoroughly mix them in (15 seconds) and turn it off.

  5. In 3 additions, sift 3/4 cup cake flour and 2 tsp baking soda into the batter, each time carefully folding the flour until almost no streaks show, before adding the more. Add 1/2 cup of almond flour and also carefully fold it in the batter.

  6. Pour 3 Tbsps melted butter and 1 Tbsp warm water over the batter and again, carefully fold everything in until all the butter is incorporated.

  7. Pour into the prepared baking sheet and even it out with a spatula.
  8. Place in the oven and bake for about 10-15 minutes, until a toothpick inserted in the middle comes out clean.
  9. Remove from the oven, let cool for 3 minutes, then roll the cake (still attached to the parchment paper) into a roll. Let cool.

Meanwhile prepare the soaking syrup.

  1. Mix 3 Tbsp coffee with 1/4 cup boiling water until the coffee dissolves. Add 1/4 cup sugar and mix again.

  2. In a squirting, bottle combine 1/2 cup of liquor and 1/4 cup cold water. Shake to combine.

  3. Add the coffee, sugar and coffee mixture and shake again until sugar dissolves.

Make the Filling

  1. Continually mix 3 egg yolks with 1/4 cup sugar over a double boiler until the sugar granules have almost dissolved (about 7 minutes). Remove from heat and set over a bowl of cold water, to help the mixture cool, occasionally stirring.

  2. In a mixer, fitted with the whip attachment, whip 1 pack cream cheese and the remainder of the sugar, until the cream cheese is smooth and no lumps are seen.

  3. Add 1 cup whip cream and continue beating, starting with the lower speeds and increasing as the cream thickens, until stiff peaks. (careful not to over whip, as it will separate).

  4. When the egg yolks have cooled, add them to the whip cream mixture and carefully fold them in with a spatula, until thoroughly combined.


  1. Prepare a big piece of shrink wrap on the counter you’re working on. When the roll is rolled, we will quickly wrap it in this shrink wrap.
  2. Unroll the cake. Remove the foil/parchment paper.
  3. Set the cake over a clean piece of foil size of the unrolled cake.
  4. Soak the cake with the coffee syrup, using your squirting bottle or as an alternative you can use a pastry brush to do the same.
  5. Pour the cream over your cake, even it out with a spatula and with the help of the foil underneath (like you roll the sushi with help of the sushi mat) make it into a roulade. Tighten the foil around, quickly set the roll over the prepared shrink wrap and close the ends of the roll so that the cream does not leak out. You can go over with another piece of foil at the ends.
  6. Let in the fridge for 24 hours.

Make Meringue Logs

  1. Turn the oven to 200°F. Line a jelly roll baking pan with parchment paper.

  2. Prepare a pastry bag with a round tip (1/4 inch wide), set it over a tall glass and roll the ends of the bag over the glass.
  3. With the mixer, fitted with whip attachment, whip 3 egg whites with a small pinch of cream of tartar until soft peaks.

  4. With the mixer still running, start to slowly add 1/2 cup sugar.

  5. Continue whipping until the egg whites have reached stiff peaks.
  6. Transfer into the prepared pastry bag.
  7. Pipe 5 inch long sticks onto the prepared jelly roll baking pan. Transfer to oven and dry for about 2 hours.
  8. Remove, let cool, transfer to an airtight container.
  9. On the day you will serve the log, or a day ahead, whip 1 cup of heavy cream with 1/4 cups sugar until stiff peaks.

  10. Remove the wrapped roll from the fridge, carefully remove the foil and the shrink wrap and transfer the log to a serving plate.
  11. Cover with the prepared whip cream.
  12. Take your prepared meringue logs and break them into smaller pieces.
  13. Attach them to the outside of the log.
  14. Dust with cocoa powder and serve or cover and let sit in the fridge.
Nutrition Facts
Tiramisu Christmas Log
Amount Per Serving
Calories 287 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 108mg36%
Sodium 191mg8%
Potassium 49mg1%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 35g39%
Protein 5g10%
Vitamin A 366IU7%
Vitamin C 1mg1%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

Tiramisu Roll with Meringue Logs - super moist and creamy this Tiramisu Roll is sure to impress! | by Let the Baking Begin!

Bon Appetite!

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

Join 11,000+ other food lovers enjoying weekly recipes.


Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Inna

    So if I don’t add almond flour do I need to add more regular flour?

    · Reply
    • Nope, you can just omit it and that’s it. No need to add more flour.

      · Reply
  • Elina

    Can you use the same frosting for just a normal tiramisu cake.:)

    · Reply
    • Hi Elina,
      what do you mean? You mean if you can use this same frosting for a Tiramisu cake? if so, then the answer is yes.
      If you’re asking if you can use a different tiramisu frosting for this cake, then I am not sure how a different frosting would behave with this cake.
      I actually have a recipe for a tiramisu cake with this same frosting, just larger proportions.

      · Reply
  • Ilona

    This looks amazing. love Tiramisu and love what you did with it. On my to do list 🙂

    · Reply
  • sernatels

    WOW! I am so making this! What a great idea for christmas!
    Thank you so much! I love your blog!

    · Reply
    • Yeah, it looks very festive! thanks for your visit 🙂

      · Reply

As seen in