Christmas Tiramisu Yule Log

Hello food lovers!!

Are you getting ready for the holidays?

If you haven’t yet decided on one of your desserts (please tell me there will be several, right?? 😉 ), I suggest you go for this Christmas tiramisu yule log!!

I’ve already shared a few yule logs with you:

• the chocolate raspberry
• the pear and praline
• the lemon
• or even the vanilla pear and chocolate.

But the list is not exhaustive. Click here to discover all my yule logs and entremets!

So here’s another one, the Christmas tiramisu yule log.

As for preparation, it’s very close to my traditional tiramisu recipe. What changes here is the shape (obviously!!) so I’ll share my tips to help you create a perfectly structured yule log!

If you’re using a patterned sheet at the bottom of your mold (like I did here with my De Buyer yule log mold and its 4 decorative sheets), you need to make sure all the details of your decorative sheet are properly filled. To do this, I lay the sheet flat on my work surface, spread the tiramisu mixture evenly with a spatula, and then place the coated sheet into the mold. This makes assembling the yule log much easier.

Another thing I wanted to share with you: the recipe calls for a double layer of ladyfinger biscuits, but in the photos, you’ll only see one. That’s simply because of feedback from my top team of taste testers! They felt it needed more ladyfingers! So I added an extra layer!!

Print Recipe

Christmas Tiramisu Yule Log

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pâtisserie – française

Serves: 10 Difficulty: Easy Price: $

Prep Time: 20 min + 1 heure – Cooking Time: 5 min

Ingredients

• 15 ladyfingers
• Cold expresso
• 2 g gelatine sheet
• 114 g sugar
• 34 g water
• 4 egg yolks (80g)
• 250 g cold mascarpone
• 200 g cream
• 1 tablespoon iced sugar
• 2 tablespoons cocoa (non sugared)

Instructions

1

Make a large mug of dark expresso and put it in the fridge.

2

Place the gelatine sheet in cold water.

3

Heat the water and sugar in a small sauce pan. Heat until you get a syrup making little bubbles (2 minutes should be enough).

4

Add the syrup to the egg yolks in a bowl, mix a bit and add the softened gelatine sheet. Whisk with your electric mixer for 5 to 6 minutes. The mixture should cool down. Put in your freezer for 2-3 minutes.

5

Add the mascarpone to the syrup and eggs and mix with a spatula until you get a creamy and homogeneous mixture.

6

Set aside in your fridge.

7

Make a firm chantilly cream with the cream and iced sugar.

8

Add the chantilly cream to the mascarpone mixture (use a spatula).

9

Set aside in your fridge for 1 hour.

10

After that time, spread half of the batter on the surface of your yule log.

11

Soak lady fingers into the cold expresso and make 2 rows of lady fingers in the center (I made only one row, that was not enough).

12

Cover with the rest of mascarpone cream.

13

Finish with a whole layer of soaked lady fingers.

14

Covers with cling film and set aside in your freezer for at least 12 hours.

15

The day you plan to eat your yule log, place it still frozen on your serving plate and let defrost in your fridge for 4 hours.

16

Just before enjoying your tiramisu, spread cocoa over the yule log.

For the recipe in French, go here.