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A tiramisu style yule cake log

Tiramisu Loaf Cake

Course: Cake or tart
Cuisine: Mediteranean
Occasion: Christmas
Prep Time: 30 minutes
Cook Time: 5 minutes
Resting: 12 hours
Servings: 8
Decadent smooth cream, crunchy chocolate and coffee ganache and soft biscuit makes this the perfect tiramisu served on a plate for an elegant dessert, or even as a yule log cake for Christmas.
Print Recipe

Equipment

  • Loaf mold
  • Plastic wrap

Ingredients

  • 12 lady finger biscuits 12 to 14

Mascarpone creamy filling

  • 6 eggs
  • 100 gr sugar
  • 500 gr mascarpone

COFFEE and CHOCOLATE GANACHE

  • 200 gr dark chocolate
  • 20 cl heavy cream with at least 30% fat
  • 1 espresso 1 or 2 according to your taste

Deessing

  • cacao powder

Instructions

PREPARE THE CHOCOLATE COFFEE GANACHE

  • Make an espresso or strong and short coffee. Finely chop chocolate. Heat the cream.
  • Pour coffee over chopped chocolate, mix. When cream is hot, pour it in whisking constantly, ideally as pastry chefs in 3 times, until chocolate is completely melted and the preparation has a smooth shiny and silky texture.
  • Taste, if you want a stronger coffee flavor add a second, strong espresso. Let cool down to room temperature.

PREPARE Mascarpone creamy filling

  • In a large bowl, whisk mascarpone to soften its texture.
  • Separate egg whites and egg yolks in two bowls.
  • Whisk the egg yolks with the remaining 75g of sugar until they turn white and almost double in size. Add it to mascarpone and combine.
  • Whip egg whites until stiff. When they start to foam, gradually add 25 g of sugar, it helps thicken the whipped egg whites.
  • Very gently combine whipped egg whites with the mascarpone - egg yolk - sugar preparation.

Finish (see the photos of the step by step directions)

  • Line plastic wrap in a loaf mold, hold with clothes pin or any tong as on the photos. There make 3 layers
    1- Pour ΒΌ of the cream. Arrange 5 to 6 ladyfingers lengthwise (do not dip them in coffee as usually for tiramisus). Cover with a bit less than a half of the chocolate ganache
    2- Add a new layer of cream, then 7 to 8 ladyfingers crosswise, cover with the remaining chocolate ganache.
    3- Pour in the rest of the cream, tap and scrap the top to get an even layer.
  • Cover and allow to set in the refrigerator for 12 hours before

Dress AND SERVE

  • Half an hour before serving, take the tiramisu out of the refrigerator. Flip over a serving plate, sprinkle with cocoa powder using a sieve for a nice powder effect. Keep in the fridge before serving.

Notes

If you want to serve a chilled, well-set tiramisu, you can set it in the freezer for 2 to 3 hours.
The quantity of ladyfingers depends on the size of your loaf mold.