Tiramisu Yule Log

Yes the festive season is here! Thanksgiving, bells ringing, gift exchanging & gatherings! It is also the season filled with love & tons of yummilicious FOOD! Last year I made this cake Tiramisu Yule Log for the first time, and it was pretty well received from my peers. This year, I decided to make it again by further refining the recipe with better styling & images of course.

I can't help but feel that this is still one of my proudest creation ever for it's aesthetic down to it's taste. Tiramisu is my favorite cake afterall! I made this without the help of any machine but please go and get one unless you need a good workout to your hands like me. It's a tad late to serve this for thanksgiving but it's still not too late to try this recipe for the coming Christmas.

Ingredients - 12 servings - 2 hours

Sponge

  • 6 eggs (yolks & whites separate)
  • 150 g of caster sugar
  • 1 cup of cake flour (sieved)
  • 2 tsp baking powder
  • 1 tbs cream of tartar (optional)
  • 2 tsp of vanilla essence

Mascarpone Double Cream Filling

  • 3 egg yolks
  • 60 g of caster sugar
  • 2 tsp of vanilla essence
  • 400 g of mascarpone cheese, room temperature
  • 4 tbs of brandy/rum or other alcohol
  • 150 ml of double cream, heavy whipping cream

4 shots of espresso, or 1/2 cup of black filtered coffee

50 ml of brandy/rum or other alcohol.

150g of dark chocolate bars/chips

Icing sugar & X'mas decorations for decorations

PREPARATIONS

For the Sponge

In a bowl, whisk the egg yolks with 75 grams of sugar till slightly thick custardy consistency & light pale yellow in color. Add vanilla essence, sieve the cake flour and baking powder into the custard and mix well till no visible lumps and set aside.

In a separate bowl, whisk the egg whites till foamy, then add cream of tartar & the remaining 75 grams of sugar in small batches while whisking it until it reaches stiff peak.

Combine the custard and meringue together by folding the meringue in by batches to form a uniform consistent color. Note: Do not over mix and fold gently to prevent the air trapped from escaping.

Pour the sponge mixture onto a baking sheet in a baking tray & spread evenly in all four corners. In a preheated 330F/170C oven, bake for 15 minutes. Stick a skewer in the center of the sponge to check if the sponge is ready, the skewer should come out clean.

Remove from oven & flip the sponge on to a clean cloth/baking sheet from the baking tray. The brown side should be underneath. Roll the sponge from the length using the cloth (while it's still warm) to set the shape of the roll. Set aside till ready for assembling.

For the Filling

In a bowl, whisk the yolks with sugar over a pot of simmering water (double boiling) till sugar melt and of thicker consistency. Remove from the simmering water & add in vanilla essence, mascarpone cheese and alcohol, mix will well combine. Leave the custard in the fridge to set while you prepare the double cream.

Whisk the double cream till it starts to coagulate and turn thicker. Note: It is very easy to over whisk double cream, so stop when you think it has reached the thickest consistency possible.

Add the whipped double cream into the mascarpone mixture, combine well and set in the fridge for at least 20 minutes.

Assembling

Melt the chocolates in a bowl over a pot of simmering water. Pour it on to a aluminum sheet and spread evenly to create a thin chocolate sheet. Set in fridge. In a cup combine 50 millimetres of alcohol with the espresso/filtered coffee.

Unroll the sponge, and generously spoon the mixture all around  the  inner surface of the sponge. Then spread half of the mascarpone double cream filling around the inner surface leaving  about an inch space from the edge. Carefully roll the sponge cake in with the filling.

It is fine if the filling spill out from the sides, as you will be spreading the rest of the filling all over the cake later. Cut the cake roll about 4 inches from the end at a slight 45 degree angle & piece the cut roll onto the side of the main roll to form the log shape. Proceed on to spread the filling over the cake. Break the chocolate sheet into shards and use the shards to cover the log. Dust it with icing sugar & decorate it with X'mas decorations.