Tiramisu Yule Log (Bûche de Noël)

Ingredients

• 2 large Egg whites (Separated from yolks, at room temperature)
• 140 g Granulated sugar (Divided: 35 g for meringue, 35 g for yolk mixture, 70 g for second mascarpone cream)
• 2 large Egg yolks (Room temperature)
• 30 g All‑purpose flour (Sifted)
• 20 g Cornstarch (Maïzena) (Sifted with flour)
• 200 g Ladyfinger biscuits (biscuits à la cuillère) (Will be cut into two rectangles to fit a 20 cm × 7 cm silicone cake mold)
• 10 g Powdered sugar (for sprinkling) (Light dusting before baking)
• 120 ml Strong brewed coffee (Hot for syrup, then cooled slightly)
• 30 ml Amaretto liqueur (Adds almond‑coffee flavor to syrup)
• 2 sheets Gelatin sheets (Soaked in cold water 10 min, then melted)
• 250 g Mascarpone cheese (Room temperature)
• 490 g Heavy cream (crème liquide entière) (Divided: 80 g for mascarpone mix, 240 g for whipped cream, 100 g for ganache hot, 70 g for ganache cold)
• 1 bean Vanilla bean (Madagascar, Bourbon) (Seeds scraped; pod can be reused for syrup)
• 200 g White chocolate (Dulcey or similar) (For coffee‑white‑chocolate ganache)
• 1 tsp Ground coffee (for ganache) (Adds depth to ganache)
• 1 tsp Coffee extract (Flavor boost for ganache)
• 80 g Dark chocolate (pâtissier) (Tempered for decorations (31‑32 °C working temperature))
• 5 g Cocoa powder (For dusting the finished log)

Instructions

1. Whip egg whites

   Place the 2 egg whites in a clean bowl and beat with the electric mixer on medium speed until foamy. Gradually add 35 g powdered sugar while continuing to beat until stiff, glossy peaks form.

   Time: PT5M

2. Fold yolks and dry ingredients

   Briefly whisk the 2 egg yolks (just a few seconds) and gently fold them into the whipped whites. Sift together 30 g flour and 20 g cornstarch, then fold the dry mixture into the egg mixture using a rubber spatula, lifting from the bottom to keep the batter airy.

   Time: PT3M

3. Pipe ladyfinger rectangles

   Fit a piping bag with a 13 mm round tip. On one parchment‑lined baking sheet pipe three long rectangles (size of the silicone mold) and on a second sheet pipe individual stick‑shaped ladyfingers. Lightly dust all biscuits with the 10 g powdered sugar.

   Time: PT10M

4. Bake biscuits

   Preheat the oven to 150 °C fan‑forced. Bake the large rectangles for about 15 min and the stick biscuits for 18‑20 min, until lightly golden. Remove and let cool completely on the sheets before peeling off the parchment.

   Time: PT20M

   Temperature: 150°C

5. Prepare coffee syrup

   In a small saucepan combine 120 ml strong coffee and 50 g sugar. Heat gently, stirring until the sugar dissolves. Remove from heat and stir in 30 ml amaretto. Let cool to room temperature.

   Time: PT5M

6. Hydrate gelatin

   Place the 2 gelatin sheets in a bowl of cold water and let soak for 10 minutes.

   Time: PT10M

7. Mascarpone‑cream base

   In a bowl combine the 250 g mascarpone with 80 g cold heavy cream. Mix until smooth and set aside.

   Time: PT2M

8. Cook yolk mixture

   Set a second bowl over a pot of simmering water (bain‑marie). Add the 2 yolks, 35 g granulated sugar, and the scraped vanilla seeds (plus pod). Whisk constantly until the mixture reaches 70‑72 °C (use thermometer). Remove from heat immediately.

   Time: PT5M

   Temperature: 70-72°C

9. Melt gelatin

   Squeeze the softened gelatin sheets, place them in a small microwave‑safe bowl and melt for about 10 seconds. No need to boil.

   Time: PT1M

10. Combine yolk mixture and gelatin

    Whisk the melted gelatin into the warm yolk mixture until fully incorporated. Let the mixture cool to 37‑38 °C (warm to the touch).

    Time: PT5M

    Temperature: 37-38°C

11. Incorporate into mascarpone base

    Add the cooled yolk‑gelatin mixture to the mascarpone‑cream bowl. Beat with the mixer on low for 3‑4 minutes until smooth.

    Time: PT4M

12. Whip remaining cream

    In a clean bowl, whip the remaining 240 g cold heavy cream until soft peaks form (just firm enough to hold shape).

    Time: PT5M

13. Fold whipped cream into mousse

    Gently fold the whipped cream into the mascarpone‑yolk mixture using a spatula until fully incorporated, yielding a smooth, airy mousse.

    Time: PT5M

14. Trim and soak biscuits

    Cut the baked large ladyfinger rectangles to the exact dimensions of the silicone mold, leaving about 5 mm extra on each side for the base. Brush each biscuit generously with the coffee‑amaretto syrup using a pastry brush.

    Time: PT5M

15. Assemble the log – first layer

    Place the silicone cake mold on a stable surface. Fill the mold with the mascarpone mousse up to one‑third of its height, smoothing the surface.

    Time: PT3M

16. Add first biscuit layer

    Lay the first coffee‑soaked biscuit rectangle on top of the mousse, pressing lightly so it adheres. Add more mousse to reach two‑thirds of the mold’s height.

    Time: PT4M

17. Add second biscuit layer

    Place the second biscuit rectangle, press gently, then fill the remaining space with mousse, leaving a small border (about 1 cm) at the top for the decorative “base”.

    Time: PT4M

18. Add stick biscuits (semelle)

    Arrange the coffee‑soaked stick biscuits lengthwise along the top edge of the mousse, pressing them lightly into the surface to create a “base” of sticks.

    Time: PT3M

19. Final smoothing and freeze

    Smooth any rough edges, then cover the mold with cling film and place in the freezer for at least 8 hours (preferably overnight).

    Time: PT0M

20. Prepare coffee‑white‑chocolate ganache

    Break the 200 g white chocolate into pieces and melt in the microwave in 30‑second bursts, stirring each time, until smooth. In a saucepan bring 100 g heavy cream and 1 tsp ground coffee to a boil, then remove from heat. Pour the hot cream over the melted chocolate in three additions, stirring from the centre outward each time. Add the remaining 70 g cold cream and 1 tsp coffee extract, mix until glossy. Cover and chill in the fridge for at least 3 hours until firm.

    Time: PT10M

21. Prepare second mascarpone cream (for decoration)

    In a bowl whisk 2 egg yolks with 35 g sugar until pale and fluffy. Add the remaining 250 g mascarpone and whisk for about 8 minutes until firm. In another bowl, whip 240 g cold cream to soft peaks. In a third bowl, beat the 2 egg whites to stiff peaks, gradually adding the remaining 35 g sugar. Fold the whipped cream into the mascarpone‑yolk mixture, then gently fold in the meringue. Transfer to a piping bag fitted with a 13 mm round tip and refrigerate until needed.

    Time: PT15M

22. Unmold and decorate

    Remove the frozen log from the silicone mold and place on a serving platter. Let it thaw in the refrigerator for 5‑6 hours. Pipe random small dollops of the decorative mascarpone cream on top, then dust lightly with cocoa powder. Pipe the chilled ganache using a 10 mm star tip into the remaining gaps.

    Time: PT20M

23. Make chocolate decorations

    Melt 80 g dark chocolate and temper it (heat to 45‑48 °C, cool to 27‑28 °C, re‑heat to 31‑32 °C). Fill a piping bag with a 10 mm star tip and pipe spirals for the log ends and small tree shapes onto parchment. Chill until set, then attach the ends to the log using a heated knife or torch to melt the contact points briefly.

    Time: PT20M

    Temperature: 31-32°C

24. Final presentation and storage

    Place the finished bûche on a decorative plate, add a few chocolate‑coated coffee beans for garnish, and serve. Store any leftovers in the refrigerator for up to 2 days or freeze for up to 2 weeks.

    Time: PT0M

Nutrition Facts

Calories

380

Protein

5 g

Carbohydrates

30 g

Fat

25 g

Fiber

1 g