Tiramisu Yule Log

Don't you love yule logs like this? They're pretty, elegant and very easy to portion. I like that, so there are no arguments and each guest can be given a portion as large or as small as they like. Then there's always someone who says I want less, I want more… you behave like children.

The recipe for this tiramisu yule log, adapted from this blog, has all the flavors of tiramisu: sponge, coffee and mascarpone, but assembled differently than the traditional dessert and in mousse form so we can serve it chilled.

The very handy De Buyer mold for yule logs or bûches not only makes the task much easier and gives us a beautiful log, but with its plastic sheets it allows us to print pretty patterns on the surface of the log. In addition, the supports on both ends keep the mold perfectly level during refrigeration or freezing of the cake or semifreddo.

I'm not going to lie, preparing this log is a bit laborious, but since everything freezes except the coating, the work can be spread over a couple of days and that's that. I froze the coffee ganache in the shape of ingots which I then placed inside the tiramisu cream, but if you don't have molds specifically for that, the log can be made perfectly by spreading the coffee ganache on the bottom of the mold and covering it with the tiramisu cream or vice versa.

For both the tiramisu cream and the chocolate glaze it's useful to have a probe thermometer. Forewarned is forearmed.

Half-round stainless steel mold 30 cm De Buyer, Set of 4 decorating sheets by De Buyer and Kitchen Craft glass measuring jug

Ingredients

Almond sponge:

• 100 g almond paste or marzipan
• 2 eggs
• 70 g melted butter
• 40 g plain flour

Whipped coffee ganache:

• 70 g white chocolate
• 180 ml heavy cream (minimum 35% fat)
• 20 ml strong coffee

Tiramisu cream:

• 4 g powdered gelatin
• 40 g cold water
• 110 g sugar
• 3 egg yolks size M
• 250 g mascarpone cheese
• 250 g heavy cream (minimum 35% fat)
• 25 ml Fra Angelico

Shiny chocolate glaze:

• 50 g water
• 225 g ml heavy cream (minimum 35% fat)
• 330 g sugar
• 90 g cocoa powder
• 10 g neutral powdered or sheet gelatin

Method

Almond sponge

1. Mix the almond paste with the eggs until homogeneous. Place the bowl over a saucepan with boiling water on the heat, making sure the water does not touch the bowl, and whisk with whisks in a bain-marie until it reaches 40°.
2. Continue whisking at high speed off the heat until it cools. Add the sifted flour and fold in with gentle, enveloping movements. Also add the melted butter.
3. Prepare a baking tray with a sheet of baking paper about 40x30 cm, with the edges folded up so it holds the batter. Bake the griddle of sponge cake in the oven at 170°, about 12-15 minutes. Take the griddle out to cool on a rack on the parchment.
4. Using the log mold itself, cut a griddle of sponge cake that we’ll use as a lid for the creams (there will be sponge left over for another strip). Set aside.

Whipped coffee ganache

1. Slightly melt the white chocolate in the microwave. Bring the cream to a boil, turn off the heat, add the strong coffee and pour over the chocolate. Let rest 5 minutes.
2. Then mix with whisks, slowly at first and more vigorously as it emulsifies into a glossy cream. Let cool completely and then chill in the fridge, covered directly with plastic wrap, for at least 6 hours.
3. When the ganache is very cold, whip it with whisks as if whipping cream. Fill the molds you will use if you want to create inserts to go inside the log; if you don't use insert molds, simply pour the ganache into the mold (we used the De Buyer one), with the pattern sheet already placed, and put it in the freezer. Make sure it is well leveled on its supports.

Tiramisu cream

1. Soak the gelatin in some cold water to hydrate it.
2. Separate the egg whites from the yolks and reserve the whites for another use (you can freeze them). Beat the yolks at low speed.
3. Meanwhile, prepare a syrup with the sugar and water, which should reach 118° (use a kitchen thermometer).
4. When the syrup reaches the indicated temperature, and without stopping beating the yolks, slowly pour the syrup in a thin stream into the yolks.
5. Add the hydrated gelatin, previously passed through the microwave to dissolve, and mix. You now have a pâte à bombe.
6. Meanwhile, mix the mascarpone with the cream and whip both together at medium speed. Add the liqueur.
7. Gently fold the whipped cheese and cream into the pâte à bombe until homogeneous.

Assembly

1. Pour the tiramisu cream over the frozen coffee ganache or, if you are inserting the ganache as inserts like I did, pour half of the cream into the yule log mold with the embossed sheet in place.
2. If you have the frozen inserts, place them gently on the cream, press lightly, and pour the remaining cream around the sides and on top.
3. Carefully, place the almond sponge cake griddle on top of the tiramisu cream and press lightly so no air remains between the cream and the cake.
4. Put the Set back in the freezer.

Chocolate glaze

1. Soak the gelatin in some cold water.
2. In a saucepan bring the cream with the water and sugar to a boil until it reaches a temperature of 102°. Then add the cocoa and the gelatin. Stir to integrate everything.
3. Lightly blend with a hand blender, trying not to incorporate air.
4. Let cool covered directly with plastic wrap until it reaches 35°.

Finishing

1. Remove the log from the freezer and unmold it; thanks to the embossed sheet it will release easily. Place the log on a rack with a tray underneath to catch the glaze that drains.
2. Before applying the glaze check that it's fluid enough; it should be liquid enough to make the log's relief transparent. You can apply a little to a cookie to see how it looks. If it's too thick you can add warm water without problem until it reaches the consistency you need.
3. Apply the glaze at the indicated temperature over the whole log and let set; it's very quick since the log is frozen.
4. And that's it, serve immediately, let the mousse soften a little or return to the freezer if you won't consume it right away.

Half-round stainless steel mold 30 cm De Buyer, Set of 4 decorating sheets by De Buyer and Kitchen Craft glass measuring jug

I know, you're overwhelmed by this tiramisu yule log and you want to make it right now. Go for it — it's not that difficult once you get started!