Tiramisu-Style Christmas Yule Log by @hervecuisine

50 min

8 servings

🥛

60 ml

Milk

🧈

35 g

Butter

🌾

50 g

Flour

🥚

4

Eggs

🍬

90 g

Sugar

🍫

1 tsp

Unsweetened cocoa powder

☕

1

Coffee

🍫

1 tsp

Cocoa powder

🌾

3

Ladyfinger biscuits

🥛

300 ml

Heavy cream

🧀

250 g

Mascarpone

🍦

1

Vanilla bean

🥚

2

Egg yolks

  1. Heat
    • Milk
    • Butter
    • Sugar

    Heat the milk, butter and sugar together.

  2. Add
    • Flour
    • Unsweetened cocoa powder

    Add the sifted flour and cocoa in one go and mix well, then dry out the batter slightly over the heat.

  3. Transfer

    Transfer the batter to the stand mixer bowl and start mixing slowly to let it release steam.

  4. Step
    • Eggs
    • Egg yolks

    Separate the egg whites from the yolks.

  5. Add
    • Eggs
    • Egg yolks

    Add the egg yolks to the batter to loosen it.

  6. Whip
    • Eggs
    • Sugar

    Whip the egg whites to stiff peaks with a little sugar.

  7. Fold
    • Eggs

    Fold the whipped egg whites into the batter to lighten the sponge.

  8. Pour

    Pour the batter onto a 20 by 30 baking tray.

  9. Bake

    Bake for 10 minutes at 190°C.

  10. Soak
    • Coffee

    Soak the sponge with the cold coffee.

  11. Whisk
    • Sugar
    • Vanilla bean
    • Egg yolks

    Whisk together the sugar, vanilla and egg yolks.

  12. Add
    • Mascarpone

    Add the mascarpone and whisk in.

  13. Whip
    • Heavy cream
    • Mascarpone

    Whip the heavy cream and fold it into the mascarpone mixture to lighten it.

  14. Spread
    • Heavy cream

    Spread a thin layer of the cream on the inside of the sponge.

  15. Roll

    Roll the sponge delicately.

  16. Cover
    • Heavy cream

    Cover the outside of the log with the remaining cream.

  17. Cut
    • Ladyfinger biscuits
    • Heavy cream

    Cut the ladyfinger biscuits on a bias to form hearts and stick them on with a little cream.

  18. Pipe
    • Heavy cream

    Pipe the cream around the log with a piping bag to decorate.

  19. Dust
    • Cocoa powder

    Dust with a little cocoa powder to finish.

Tiramisu-Style Christmas Yule Log by @hervecuisine

50 min

8 servings

🥛

60 ml

Milk

🧈

35 g

Butter

🌾

50 g

Flour

🥚

4

Eggs

🍬

90 g

Sugar

🍫

1 tsp

Unsweetened cocoa powder

☕

1

Coffee

🍫

1 tsp

Cocoa powder

🌾

3

Ladyfinger biscuits

🥛

300 ml

Heavy cream

🧀

250 g

Mascarpone

🍦

1

Vanilla bean

🥚

2

Egg yolks

Preparation Steps

  1. Step 1/19

    Heat the milk, butter and sugar together.

    🥛Milk
    🧈Butter
    🍬Sugar

  2. Step 2/19

    Add the sifted flour and cocoa in one go and mix well, then dry out the batter slightly over the heat.

    🌾Flour
    🍫Unsweetened cocoa powder
    🥄Spatula
    🧺Sieve

  3. Step 3/19

    Transfer the batter to the stand mixer bowl and start mixing slowly to let it release steam.

  4. Step 4/19

    Separate the egg whites from the yolks.

    🥚Eggs

  5. Step 5/19

    Add the egg yolks to the batter to loosen it.

    🥚Eggs
    🥄Whisk

  6. Step 6/19

    Whip the egg whites to stiff peaks with a little sugar.

    🥚Eggs
    🍬Sugar
    🥄Whisk

  7. Step 7/19

    Fold the whipped egg whites into the batter to lighten the sponge.

    🥚Eggs
    🥄Spatula

  8. Step 8/19

    Pour the batter onto a 20 by 30 baking tray.

    🥄Spatula

  9. Step 9/19

    Bake for 10 minutes at 190°C.

  10. Step 10/19

    Soak the sponge with the cold coffee.

    ☕Coffee

  11. Step 11/19

    Whisk together the sugar, vanilla and egg yolks.

    🍬Sugar
    🍦Vanilla bean
    🥚Egg yolks
    🥄Whisk

  12. Step 12/19

    Add the mascarpone and whisk in.

    🧀Mascarpone
    🥄Whisk

  13. Step 13/19

    Whip the heavy cream and fold it into the mascarpone mixture to lighten it.

    🥛Heavy cream
    🥄Whisk
    🥄Spatula

  14. Step 14/19

    Spread a thin layer of the cream on the inside of the sponge.

    🥄Spatula

  15. Step 15/19

    Roll the sponge delicately.

  16. Step 16/19

    Cover the outside of the log with the remaining cream.

    🥄Spatula

  17. Step 17/19

    Cut the ladyfinger biscuits on a bias to form hearts and stick them on with a little cream.

    🌾Ladyfinger biscuits
    🔪Knife

  18. Step 18/19

    Pipe the cream around the log with a piping bag to decorate.

    🫙Piping bag

  19. Step 19/19

    Dust with a little cocoa powder to finish.

    🍫Cocoa powder
    🧺Sieve

Composition

Ingredients

Types

Dairy, Grains, Eggs, Sweetener, Sweets, Beverages, Baked Goods, Spices

Ingredients

Milk, Butter, Flour, Eggs, Sugar, Unsweetened cocoa powder, Coffee, Cocoa powder, Ladyfinger biscuits, Heavy cream, Mascarpone, Vanilla bean, Egg yolks

Notes

Flour (sifted), Eggs (4 whites + 2 yolks used separately in the sponge), Sugar (for the sponge, whipped into the egg whites), Unsweetened cocoa powder (for the sponge batter), Coffee (one long cold coffee, for soaking the sponge, alcohol optional), Ladyfinger biscuits (cut on a bias to form hearts for decoration), Heavy cream (30% fat, whipped), Egg yolks (for the mascarpone cream)

Allergens

Milk, Gluten, Eggs

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Vegetarian

Calories

350 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 24g, Fat: 26g, Fiber: 1g, Sugars: 18g

Nutritional Information

Minerals

Calcium: 110mg, Phosphorus: 130mg, Sodium: 90mg, Potassium: 120mg, Iron: 0.9mg

Vitamins

Vitamin A: 320µg, Vitamin D: 0.8µg, Vitamin B2: 0.2mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

40 minutes

Cooking

10 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

19 steps

Equipments

Utensils

Whisk, Spatula, Baking tray, Piping bag, Knife, Sieve

Appliances

Stand mixer, Oven, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Christmas

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Soft, Moist, Creamy, Spongy

Flavors

Chocolate, Coffee, Vanilla, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

storage : 2-3 days (Keep covered in the refrigerator,Best consumed within 2 days for optimal texture), freezing : up to 1 month (Wrap tightly in plastic wrap and foil,Thaw in the refrigerator before serving,Decorate with cocoa powder and ladyfingers after thawing)