1-Preheating and Preparing the Batter: First, preheat your oven to 400°F and line a 15×21 inch rimmed baking sheet with parchment paper to prevent sticking. Beat 6 large eggs on high speed for 1 minute until they’re frothy, then gradually add 2/3 cup granulated sugar while continuing to beat on high for about 5 minutes. This will make the mixture thick and fluffy, which is key for a light sponge. Next, sift 1 cup all-purpose flour in thirds into the batter, folding gently after each addition to keep the air in, and then fold in 1/2 teaspoon vanilla extract carefully to avoid deflating the mix.

2-Baking and Rolling the Cake: Spread the batter evenly on the prepared baking sheet and bake for 12 14 minutes until it’s golden and springs back when touched. Right away, loosen the edges with a spatula and carefully remove the cake from the pan, keeping the parchment attached. Lay a second sheet of parchment on top and roll the cake from the narrow end while it’s still warm this helps it hold its shape without cracking. Let it cool to room temperature on a wire rack before moving on.

3-Making the Coffee Syrup and Frosting: While the cake cools, mix 1 cup strong coffee with 1 tablespoon granulated sugar until it’s fully dissolved this will be your coffee syrup. Unroll the cooled cake and brush the syrup evenly over it, letting it soak in for a few minutes to add that signature tiramisu flavor. For the frosting, chill your bowl and whisk for 10 15 minutes first. Beat 1 1/2 cups very cold heavy whipping cream on high speed for 1 1/2 to 2 minutes until it’s fluffy, then set it aside. In another bowl, beat 8 ounces room-temperature cream cheese with 1/2 cup granulated sugar on high for about 2 minutes until smooth, scraping the sides as needed. Gently fold the whipped cream into the cream cheese mixture and refrigerate if you’re not using it right away.

4-Assembling and Decorating: Spread the frosting evenly over the soaked cake and roll it back into a log, following the original direction. Trim the ends for a neat look, then slice off a 45-degree quarter piece and attach it as a branch on the larger log for that classic yule log effect. Pop it in the fridge until you’re ready to add the final touches. Whip the room-temperature chocolate ganache on high speed for 45 seconds to 1 minute until it’s fluffy, then spread it over the log, skipping the ends. Use a fork to make spiral patterns that resemble wood bark, wiping the fork often for clean lines. For decoration, dust with 1 tablespoon unsweetened cocoa powder and add elements like meringue mushrooms, chopped pistachios for moss, and crushed Oreo cookies (frosting removed) around the base to mimic dirt. The total preparation time is about 2 hours and 45 minutes, with baking taking 12 14 minutes, so plan for around 3 hours overall. If you’re prepping ahead, make the cake base and ganache up to two days in advance and store at room temperature, then refrigerate the assembled cake for 2 4 days. For a creamy twist, try linking to other favorites like my blueberyr cream cheese crumb cake recipe for more inspiration on frostings.