Chocolate and Chestnut Cream Tiramisu Yule Log
The magic of the holidays at dessert time: a tiramisu Yule log with the good taste of chocolate and chestnut cream ...
Ingredients
Log
- 70 ml heavy whipping cream 30%
- 40 g 52% cocoa dark chocolate
- 160 g Chestnut cream
- 500 g mascarpone
- 6 eggs
- 1 pinch of salt
- 100 g granulated sugar
- 1 tin of spoon cookies
Décor
- 100 ml heavy whipping cream 30%
- 100 g mascarpone
- 1 cs icing sugar
- Bitter cocoa for sprinkling
Prepare in advance
Chestnut cream ganache
- Heat the liquid cream in a saucepan then pour over the roughly chopped chocolate, mix to melt. Then add the chestnut cream, mix and let cool (put in the refrigerator to accelerate).
Tiramisu
- Separate the whites from the yolks. Beat the egg whites with a pinch of salt.
- Whisk the yolks and the powdered sugar (the mixture should become very clear). Then add the mascarpone, mix well.
- Gently incorporate the egg whites into the mascarpone mixture using a spatula. The whole should be sparkling.
- Prepare the cake tin by covering it entirely with cling film. Try to avoid wrinkles as much as possible. My mold is 28 x 10 x 8cm.
Operating manual
- Pour 1/3 of the mascarpone preparation into the bottom of the mold, then line up a few spoon cookies parallel to the mold then spoon a layer of chocolate / chestnut ganache on the cookies (no need to be too precise, the cookies will move a little bit, hence the marbled effect, you just have to put all the layers).
- Place a layer of mascarpone cream again, then the spoon cookies, then the chocolate / chestnut ganache. Finish with a last layer of mascarpone preparation.
- Smooth and refrigerate for 3 hours. Then place in the freezer overnight (12 hours minimum).
Décor
- Whip the liquid cream into whipped cream, then add the mascarpone and the icing sugar. Garnish a pastry bag and decorate the previously unmolded log with small domes of cream.
- Sprinkle the whole log with bitter cocoa.
Notes
You can prepare the decoration at the last moment for a creamy consistency or a little in advance but it will be frozen because it is put back in the freezer (be careful not to let the log thaw before putting it back in the freezer)
If you have any ingredients left, make a verrine to put in the refrigerator;)
How to adapt the ingredients to the size of your mold? The volume calculation is mandatory…
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold