tiramisu log

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 diner gets a portion as large or as small as they like. Then there are always those who say I want less, I want more ... you are like children.

The recipe for this trunk of tiramisu, 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 bûches not only makes our task much easier and assembles 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 refrigeration or freezing of the cake or semifreddo.

I'm not going to deceive you, the preparation of this trunk is a bit laborious, but since everything is frozen except the topping, the preparation 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 later introduced into the tiramisu cream, but if you do not have molds for it, the log can be made perfectly by mounting the coffee ganache in 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.

Stainless steel half round mold 30 cm De Buyer , set of 4 sheets to decorate De Buyer and glass measuring jug Kitchen Craft

Ingredients

Almond cake:

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

Whipped coffee ganache:

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

Tiramisu cream:

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

Glossy chocolate coating:

• 50g of water
• 225 g ml of liquid cream (minimum 35% fat)
• 330g of sugar
• 90 g cocoa powder
• 10 g neutral gelatin powder or sheets

Elaboration

almond cake

1. Mix the almond paste with the eggs until smooth. Place the bowl on a saucepan with boiling water on the stove, so that the water does not touch the bowl, and beat with a whisk in a bain-marie until it reaches 40°.
2. Keep beating at high speed and off the heat, until it cools down. Add the sifted flour and mix with soft and enveloping movements. Also add the melted butter.
3. Prepare a baking tray with baking paper about 40x30 cm, with the edges folded up to contain the dough. Bake 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.
4. Using the trunk mold itself, cut a sponge cake sheet that we will use as a cover for the creams (leftover sponge cake for another strip). Booking.

Whipped coffee ganache

1. 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.
2. Then mix with a whisk , slowly at first and more vigorously as it emulsifies into a glossy cream. Let cool completely and then put in the fridge, with a plastic skin, for at least 6 hours.
3. When the ganache is very cold, mount 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 don't use 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 nicely level on its supports.

tiramisu cream

1. Put the gelatin in some cold water to hydrate.
2. Separate the whites from the yolks and reserve those 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° (help yourself with a kitchen thermometer ).
4. When the syrup has reached the indicated temperature, and without stopping beating the yolks, go adding the syrup to the yolks.
5. Add the hydrated gelatin and previously passed through the microwave so that it dissolves and mixes. You already have a bomb paste, which is called.
6. Separately, mix the mascarpone cheese with the cream and mount both together, beating at medium speed. Add the liquor.
7. Gently mix the cheese and cream mount with the bomba pasta, until smooth.

Mounting

1. Pour the tiramisu cream on top of the frozen coffee ganache or, if you are going to insert the ganache in the form of inserts like me, pour half of the cream into the log mold with the embossing foil attached.
2. If you have the frozen inserts, place them delicately on top of the cream, press down a bit, and pour the rest of the cream over the sides and top.
3. Carefully place the almond cake sheet on top of the tiramisu cream and press lightly so that there is no air between the cream and the cake.
4. Put the set back in the freezer.

Chocolate cover

1. Put the gelatin to hydrate 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 gelatin. Stir so that everything is integrated.
3. Beat lightly with a mixer , trying not to mix air.
4. Let cool with a plastic skin until it is at 35 °.

Finish

1. Take the log out of the freezer and unmold it; thanks to the embossed foil it will peel off well. Place the log on top of a wire rack with a tray below to catch any glaze that runs off.
2. Before applying the glaze, check that it is fluid enough; It must be liquid enough so that the relief of the trunk is transparent . You can apply a little on a cookie and see how it looks. If it is very thick you can add warm water without problem until it has the consistency that suits you.
3. Apply the glaze at the indicated temperature all over the log and let it solidify; It is very fast because the trunk is frozen.
4. And that's it, serve immediately, let the mousse soften a bit or return it to the freezer if you're not going to eat it right away.

Half round stainless steel 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 trunk of tiramisu and you want to do it now. Well, cheer up, it's not that difficult when you get down to it!