Tiramisu Yule Log | Elegant Christmas Dessert Recipe 🎅🍰

🇺🇸 Discover the magic of this Tiramisu Yule Log-a delightful twist on the classic holiday dessert! 🎄☕🍫 This recipe combines the rich flavors of tiramisu with the festive charm of a yule log, perfect for impressing your guests. From a soft sponge to a creamy mascarpone filling and a beautiful cocoa dusting, this dessert is sure to be the star of your holiday table.
🇫🇷 Découvrez la magie de cette Bûche de Noël Tiramisu-une délicieuse revisite du dessert classique des fêtes ! 🎄☕🍫 Cette recette allie les saveurs riches du tiramisu au charme festif d’une bûche, idéale pour épater vos invités. Entre une génoise moelleuse, une crème mascarpone onctueuse et un voile de cacao, ce dessert sera la star de votre table de fête.
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➡️ INGREDIENTS
Swiss Roll
✅ 4 large eggs
✅ 120 g sugar
✅ 120 g all-purpose flour
Mascarpone Cream
✅ 225 g mascarpone
✅ 225 ml heavy cream
✅ 50 ml heavy cream (for gelatin)
✅ 2 sheets gelatin
✅ 100 g sugar
✅ 4 egg yolks
✅ 1 tsp vanilla extract
✅ 1 tsp cocoa powder (for dusting)
Assembly
✅ 80 ml strong coffee (cooled)
✅ 1 tbsp Marsala wine or rum (optional)
➡️ INSTRUCTIONS
Mascarpone Cream
Soak the gelatin sheets in cold water for 5 minutes.
Heat 50ml of cream in a small saucepan, then dissolve the soaked gelatin into it. Let cool slightly.
In a bowl, whisk egg yolks and sugar until creamy and pale. Add mascarpone and vanilla, then mix until smooth.
Slowly incorporate the dissolved gelatin into the mascarpone mixture while whisking.
Whip the remaining heavy cream (make sure it's very cold) to stiff peaks and gently fold it into the mascarpone mixture. Refrigerate for about an hour (Cover it with plastic wrap and refrigerate for about an hour).
Swiss Roll
Preheat your oven to 180°C (356°F) and line the baking tray with parchment paper.
Beat eggs and sugar together using an electric mixer until pale, fluffy, and tripled in volume (7-10 minutes).
Sift flour, then gently fold into the egg mixture until just combined. Avoid deflating the batter.
Spread the batter evenly onto the prepared tray.
🕐 Bake for 10-12 minutes, or until the sponge cake springs back when lightly pressed.
Immediately transfer the sponge onto a sheet of parchment paper dusted with sugar, placed directly on a dampened kitchen towel. Peel off the original parchment paper used for baking, roll the sponge cake(along with the towel and new parchment paper), and let it cool completely.
Assembly the Yule Log
Unroll the cooled sponge and brush it generously with coffee mixed with Marsala or rum.
Take the cream out of the fridge. Divide it into two-thirds and one-third, then place the smaller portion aside or in a piping bag.
Spread two-thirds of the tiramisu cream over the sponge.
Carefully re-roll the sponge, trim the sides with a knife and transfer it to a serving plate.
Cover the entire log with the remaining tiramisu cream, smoothing it with an offset spatula. For a classic yule log effect, you can create lines using a fork to mimic tree bark. Alternatively, pipe large lengths of cream along the log to achieve a similar textured look.
Chill and Serve
Refrigerate for at least 4 hours (or overnight) before serving. Dust the surface with cocoa powder using a fine sieve.
➡️ FULL RECIPE
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