Don't you just love trunks like this? They are beautiful, elegant and very easy to portion. I like that, so there are no fights and each guest gets a portion as large or as small as they want. Then there are always those who say I want less, I want more … you are like children.
The recipe for this tiramisu log, taken from this blog , has all the flavors of tiramisu: sponge cake, coffee and mascarpone, but assembled in a different way than in the traditional dessert and in the form of a mousse that allows us to serve it cold.
The very comfortable De Buyer mold for logs or buches not only makes our task much easier and creates a beautiful log, but with its plastic sheets it allows us to print beautiful drawings on the surface of the log. In addition, the supports that it has at both ends allow the mold to be kept perfectly level during the cooling or freezing of the cake or semifreddo.
I'm not going to lie to you, the preparation of this log is a bit laborious, but since everything is frozen except the topping, the elaboration can be distributed in a couple of days and that's it. I have frozen the coffee ganache in the form of ingots that I have then inserted into the tiramisu cream, but if you do not have molds for it, the trunk can be perfectly made by mounting the coffee ganache at the bottom of the mold and covering it with the tiramisu cream or vice versa.
For both the tiramisu cream and the chocolate glaze, a probe thermometer is a good idea. The one who warns is not a traitor.
De Buyer stainless steel half-round mold 30 cm , set of 4 De Buyer decorating sheets and glass measuring jug Kitchen Craft
- 100 g of almond paste or marzipan
- 2 eggs
- 70g butter, melted
- 40 g of plain flour
Whipped coffee ganache:
- 70g white chocolate
- 180 ml of liquid cream (minimum 35% fat)
- 20 ml of strong coffee
- 4g gelatin powder
- 40g of cold water
- 110g sugar
- 3 egg yolks M
- 250g mascarpone cheese
- 250 g of liquid cream (minimum 35% fat)
- 25ml of Fra Angelico
Glossy chocolate couverture:
- 50g of water
- 225 g ml of liquid cream (minimum 35% fat)
- 330g sugar
- 90g cocoa powder
- 10 g neutral gelatin powder or sheets
- Mix the almond paste with the eggs until smooth. Place the bowl over a saucepan with boiling water over the heat, so that the water does not touch the bowl, and beat with a whisk in a bain-marie until it reaches 40°.
- Keep beating at high speed off the heat, until cool. Add the sifted flour and mix with soft and enveloping movements. Also add the melted butter.
- Prepare a baking tray with a baking paper of about 40x30 cm, with the edges folded up to contain the dough. Cook the sponge cake in the oven at 170°, about 12-15 minutes. Take the iron out to cool on a rack on the paper itself.
- Using the trunk mold itself, cut a sheet of sponge cake that we will use as a cover for the creams (leftover sponge cake for another strip). Booking.
Whipped coffee ganache
- Melt the white chocolate a little in the microwave. Bring the cream to a boil, turn off the heat, add the strong coffee and pour over the chocolate. Let stand 5 minutes.
- Then mix with rods , slowly at first and with more energy as it emulsifies into a shiny cream. Let cool completely and then put in the fridge, with a plastic skin, for at least 6 hours.
- When the ganache is very cold, whip it with rods as if you were whipping cream. Fill the molds that you are going to use if you want to form inserts that go inside the trunk; If you're not using insert molds, simply pour the ganache into the mold (we used De Buyer's ), with your chosen drawing sheet already in place, and place in the freezer. Place it well level on its supports.
- Put the gelatin in some cold water to hydrate.
- Separate the whites from the yolks and reserve those for another use (you can freeze them). Beat the yolks at low speed.
- Meanwhile, prepare a syrup with the sugar and water, which should reach 118° (help yourself with a kitchen thermometer ).
- When the syrup has reached the indicated temperature, and without stopping beating the yolks, add the syrup to the yolks by thread.
- Add the hydrated and previously microwaved gelatin to dissolve and mix. You already have a pasta bomb, which is called.
- Separately, mix the mascarpone cheese with the cream and whip both together, beating at medium speed. Add the liquor.
- Delicately mix the cheese and cream with the bomb paste, until smooth.
- Pour the tiramisu cream on top of the frozen coffee ganache or, if you are inserting the ganache in the form of inserts like me, pour half the cream into the log mold with the embossing sheet in place.
- If you have the frozen inserts, gently place them on top of the cream, press down a bit, and pour the rest of the cream down the sides and on top.
- Carefully place the almond sponge cake sheet on top of the tiramisu cream and press lightly so that there is no air between the cream and the sponge cake.
- Put the set back in the freezer.
- Put the gelatin to hydrate in some cold water.
- In a saucepan, bring the cream to the boil with the water and sugar, until it reaches a temperature of 102°. Then add the cocoa and gelatin. Stir so that everything is integrated.
- Beat lightly with a mixer , trying not to mix air.
- Let cool with a plastic skin until it is at 35 °.
- Take the log out of the freezer and unmold it; thanks to the embossed foil it will peel off well. Place the log on a wire rack with a tray underneath to catch any dripping icing.
- Before applying the glaze, check that it is fluid enough; It must be liquid enough for the relief of the trunk to be transparent . You can apply a little on a cookie and see how it turns out. If it is very thick you can add warm water without problem until it has the consistency that suits you.
- Apply the glaze at the indicated temperature throughout the trunk and let it solidify; It is very fast because the trunk is frozen.
- And that's it, serve immediately, let the mousse soften a bit or return it to the freezer if you're not going to consume it right away.
Stainless steel half-round mold 30 cm De Buyer , set of 4 sheets to decorate De Buyer and Kitchen Craft glass measuring jug
I know, you are overwhelmed with this log of tiramisu and you want to make it now. Well cheer up, it's not so difficult when you get down!
Gloria duarte said:
Hola Elsa, lo lamento pero no usamos esa máquina y no podemos darte asesoramiento en eso. Lo lamento!
ELSA MORATO said:
Como la puedo adaptar a la thermomix?