Coffee Mascarpone Yule Log Cake

Preparation

1. Prepare the biscuit

1. Preheat the oven to 180°C. Line a baking sheet with parchment paper, ensuring it fits tightly against the edges so the batter spreads evenly.
2. Beat the eggs and sugar in a bowl until the mixture becomes pale, fluffy, and significantly increased in volume. The texture should resemble a light ribbon when lifted—this aeration gives the biscuit its soft, rollable structure.
3. Add the coffee extract and mix briefly until fully incorporated, allowing the aroma to blend evenly throughout the batter.
4. Sift the flour and fold it gently into the mixture in several additions. Use slow, sweeping motions with a spatula to avoid deflating the air you have built into the eggs.
5. Pour the batter onto the prepared tray and spread it evenly into all corners. A smooth surface ensures even baking.
6. Bake for 10–12 minutes, or until the biscuit feels springy to the touch and shows a light golden color around the edges.

2. Shape into a roll

1. Invert the hot biscuit onto a clean, slightly damp kitchen towel. The steam from the damp cloth helps the biscuit stay pliable.
2. Gently peel off the parchment paper while the biscuit is still warm.
3. Roll the biscuit up together with the towel from the shorter side, forming a tight spiral. Allow it to cool completely in this rolled shape to prevent cracking later.
   

   3. Prepare the coffee cream