Tiramisu Yule Log
Tiramisu Yule Log
Ingredients
- 1 tsp gelatin
- 1 tbsp (15 ml) cold water
- ½ cup (105 g) sugar
- 3 tbsp unbleached all-purpose flour
- 2 tbsp cornstarch
- 3 eggs
- 1 ½ cups (375 ml) milk
- ¾ cup (180 ml) 35% whipping cream
- 1 container (275 g) mascarpone cheese
- ½ cup (75 g) unbleached all-purpose flour
- 3 tbsp cornstarch
- 3 eggs, at room temperature
- ½ cup (105 g) sugar
- ½ tsp (2.5 ml) vanilla
- ¼ tsp salt
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) strong coffee, cooled
- 2 tbsp cocoa powder, sifted
- 2 oz (55 g) 58% dark chocolate, melted and cooled
- 1 tbsp cocoa powder, sifted
- 2 tsp gelatin
- 6 tbsp (90 ml) cold water
- ¾ cup (160 g) sugar
- 6 tbsp (90 ml) 35% whipping cream
- ½ cup (50 g) cocoa powder, sifted
Instructions
- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- In a small pot off the heat, whisk together the sugar, flour and cornstarch. Add the eggs and mix well. Add the milk. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot. Simmer for 30 seconds. Remove from the heat.
- Add the gelatin mixture and stir until dissolved. Strain the pastry cream through a sieve to remove any lumps, as needed. Pour into a bowl and cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 2 hours or until completely chilled.
- Mix the pastry cream with a spatula until creamy and smooth.
- In a bowl, whisk the whipping cream and mascarpone with an electric mixer until stiff peaks form. Whisk one-third of the whipped cream mixture into the chilled pastry cream until smooth. Using the whisk or a spatula, gently fold in the remaining whipped cream. Cover and refrigerate for 1 hour.
Tiramisu Yule Log