Bake With Anna Olson

Bake With Anna Olson

Tiramisu Buche de Noel

  • prep time40 min
  • total time 40 min
  • serves 8 - 10

Tiramisu is a popular dessert choice around the holidays – the combination of cream and cake with subtle hints of coffee and cocoa make for a winning combination and shaped into classic Yule log, this will be a double hit.

75 Ratings
Directions for: Tiramisu Buche de Noel

Ingredients

Cake

4 large eggs at room temperature, separated

¼ cup icing sugar, sifted

1 tsp vanilla extract

1 tsp instant coffee powder

½ tsp cream of tartar

3 Tbsp granulated sugar

¾ cup cake and pastry flour

Filling

3 oz chopped bittersweet couverture chocolate

1 1/2 oz shot hot espresso coffee (or 3 Tbsp of hot water mixed with1 tsp of instant espresso powder

½ cup whipping cream

1 cup mascarpone cheese

⅓ cup icing sugar, plus extra for dusting

1 tsp vanilla extract

Topping

1 ½ cups whipping cream

3 Tbsp granulated sugar

1 ½ Tbsp instant skim milk powder

1 tsp instant coffee powder

cocoa powder, for dusting

Directions

Cake

1. Preheat the oven to 350ºF (180ºC) and line the bottom of a 10-x-15-inch jelly roll pan (a baking tray with a lip) with parchment paper.

2. Whisk the egg yolks with the icing sugar, vanilla and coffee powder by hand in a large mixing bowl until the sugar and coffee powder has dissolved. In a separate bowl and using electric beaters or in the bowl of a stand mixer fitted with the whip attachment, whip the egg whites and cream of tartar on high speed until foamy and then slowly pour in the granulated sugar and continue to whip until the whites hold a medium peak when the beaters are lifted.

3. Sift 1/4 cup (35 g) of the flour into the yolk mixture and whisk in. Fold the whipped whites into the yolk mixture in two additions. Sift the remaining 1/2 cup (65 g) of the flour over the batter and quickly but gently fold in. Spread the batter evenly in the prepared pan and bake for 12 to 14 minutes, until the cake springs back when gently pressed with your fingers.

4. Sift 1/4 cup (35 g) of the flour into the yolk mixture and whisk in. Fold the whipped whites into the yolk mixture in two additions. Sift the remaining ½ cup (65 g) of the flour over the batter and quickly but gently fold in. Spread the batter evenly in the prepared pan and bake for 12 to 14 minutes, until the cake springs back when gently pressed with your fingers.

Filling

1. Place the chopped chocolate in a bowl and pour the hot coffee overtop. Let this sit one minute and then whisk until the chocolate has melted. Whip the cream until it holds a soft peak when the beaters are lifted and chill until ready to use. Cream the mascarpone cheese and icing sugar to soften it a little and stir in the vanilla. Stir in the melted chocolate and then fold in the whipped cream.

2. Unroll the cooled sponge cake. Spread the mascarpone filling over the cake and carefully re-roll the cake. Transfer this to a serving platter, or wrap in plastic, and chill the cake for at least 2 hours (but it can be assembled a day ahead of serving).

Topping

1. Whip the cream on high speed with electric beaters or in a stand mixer fitted with the whip attachment until it holds a peak when the beaters are lifted. Stir in the sugar, skim milk powder and coffee powder, and let it sit a moment, whisking again to make sure the coffee powder has dissolved into the cream. Spread this over the cake to cover it completely, including the ends. Dust the top of the cake with cocoa powder and chill until ready to serve.

2. The cake will keep, refrigerated, for up to 3 days.

See more: Christmas, Dessert, Holiday/Event


http://www.foodnetwork.ca/recipe/tiramisu-buche-de-noel/20995/

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