Less heavy than the classic recipe, this log will be a hit with your guests at Christmas.
Although the traditional log is an emblematic Christmas dessert, it is often perceived as a little heavy with its buttercream and almond base. Fortunately, there are many lighter variations that are just as delicious. With this recipe, which requires little technique and inexpensive ingredients, you will amaze your guests at Christmas.
Ready to try the “tiramisù style log”? To prepare it, you will need a log mold approximately 30 centimeters long, 15 savoiardi-type spoon biscuits, 500 grams of mascarpone, 4 eggs, 135 grams of sugar, 20 centiliters of coffee, 2 sheets of gelatin, 3 spoons tablespoons of rum and 50 grams of bitter cocoa powder. First thing to do before starting the recipe: soak your gelatin leaves in a container of cold water and set your timer for 10 minutes, then prepare a strong coffee that you leave to cool.
Start by separating the whites from the yolks in two different salad bowls. Add half of the sugar, approximately 65 grams, to the bowl of yolks. Whip vigorously, if possible with an electric mixer, to whiten the mixture which should double in volume. Then add the whole mascarpone. Whisk vigorously for a short time to obtain a homogeneous mixture without being too liquid. Then pour in the rum and mix again at low speed.
Make way for the gelatin sheets! Fill a glass with two tablespoons of hot water. Take the gelatin leaves out of the container of cold water by wringing them out then mix them in the glass of hot water to dissolve them, then pour the glass into the preparation. Mix gently.
Let’s take the egg whites left aside. Beat until stiff then add the other half of the sugar. Whisk again to obtain firm whites. Then gradually incorporate the whipped whites into the mixture, until you obtain a much thicker and more consistent mixture. Your cream is finally ready!
We proceed with the assembly. In the log mold, pour a generous amount of cream which covers the bottom, and bring it up, spreading it with a spatula, on all the edges, without leaving any air holes. Pour the cooled coffee into a container and add, optionally, a large spoonful of rum. Soak each biscuit one by one in the coffee, turning them over and leaving the center of the biscuit a little dry, and place them in the mold aligned with each other, so as to cover the entire bottom of the dish. Then cover with another generous layer of cream. Repeat the operation with a second layer of coffee-soaked biscuits, which you will cover with a final layer of cream. Smooth well and leave for between 6 and 7 hours in the freezer.
Unmold your tiramisù log, place it on a dish and sprinkle bitter cocoa on top to give a velvety and delicious appearance to your log. Leave in the fridge for 3-4 hours before serving. Enjoy your food !