THE FESTIVAL CARNET
Coffee and Mascarpone Tiramisu Yule Log without Raw Eggs
Christmas recipe: Coffee and Mascarpone Tiramisu Yule Log without Raw Eggs. Preparation: 80 min. Ingredients and detailed steps.
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Coffee and Mascarpone Tiramisu Yule Log without Raw Eggs combines light beige coffee cream. The log takes place in a mould before a cold demoulding, then a slow thawing in the refrigerator.
Weigh all the ingredients before starting. The steps explain the essential cooling: a hot preparation should never meet the cream.
The decor remains deliberately simple: a surface worked with a spoon and a legible cut. The times are indicative; check the texture at each step. This creation is proposed for the domestic kitchen.
Organizes the components in parallel: during their cooling, prepares the rest of the weighing and the equipment. The displayed rest time assumes that the independent coolings overlap; if you prepare all the elements successively, add up the times of each step.
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The preparation step by step
Prepare the charlotte in length
Line a 25 cm, 1.3 litre loaf tin or Yule log mould with cling film, leaving an overhang. Prepare the 160 g of cookies by spoon and the 80 g of cold coffee. Keep the biscuits dry for the time being; they will be soaked quickly during assembly.
Dissolve the coffee
Mix 3 g of soluble coffee with 10 g of hot water. Stir until the grains disappear and let cool. Do not add a cup of liquid coffee: this extra amount of water would loosen the filling too much.
Hydrates the gelatin
Sprinkle the 4 g gelatine over the 24 g cold water in a small bowl. Let it swell for 10 minutes. Heat the extra 50 g cream in a small saucepan. Remove from the heat and stir in the hydrated gelatine until dissolved. Cool to about 30 °C, without allowing the mixture to set.
Prepare cold ingredients
Chill a mixing bowl and the beaters in the refrigerator for 10 minutes. Keep the 250 g mascarpone and 200 g cream refrigerated until needed. Soften the cooled coffee and the 40 g of icing sugar in a bowl so that you can distribute them without prolonging the whipping.
Whisk the cream
Pour 250 g of mascarpone and 200 g of cold cream into the refrigerated bowl. Whisk on medium speed for 1 to 3 minutes, just until the whisk leaves trails that hold their shape. Fold in the cooled coffee and 40 g of icing sugar into the spatula, without beating further. The mixture should be soft but hold its shape on a spoon.
Stabilizes the foam
Mix two spoonfuls of whipped cream into the still-fluid gelatine cream, at about 30 °C. Immediately fold this into the remaining mousse in three additions, using a spatula. Do not add the liquid while hot, as it would deflate the whipped cream. Assemble the log immediately.
Fill the mold without bubbles
Place the mold on a rigid board. Use a spoon to spread about half the mousse over the base and up the sides of the mould. Tap the mould gently to release large air pockets. Cover with the remaining mousse, leaving about 1 cm for the biscuit base. Pour any excess into a small serving glass and refrigerate.
Close with biscuit
Quickly spoon one side of each cookie into the cold coffee, without letting them gorge. Lay them side by side on the foam by cutting them to fill the length; keep the rest for service. Smooth the edges, cover and freeze for at least 8 hours, keeping the mould level.
Unmould the frozen log
The next day, put a serving dish in front of you. Gently remove the mould from the completely frozen log, without pulling on the mousse. Remove any cling film and place the log biscuit-side down on the serving plate. A log that has only been refrigerated would be too fragile to unmould this way.
Let thaw in the cool
Refrigerate the demoulded log for at least 6 hours at 4 °C maximum before serving. Thaw in the refrigerator, not on the work surface. The centre should yield to the knife: if it is still hard, allow more time to thaw in the refrigerator.
Cocoa powder in service
Place the 5 g of cocoa in a small strainer and sift them on the thawed log just before serving. Keep a thin layer: the cocoa must perfume without masking the cream or forming a thick powder.
Serve regular shares
Dip the knife blade in hot water, wipe it thoroughly, then slice without crushing the cake. Wipe the blade between slices to keep the layers clearly defined. Take out only the amount you plan to serve and return the rest of the log to the refrigerator.
Conservation. Before thawing, keep the log well protected in the freezer at 18 °C for up to two weeks. After 6 hours of thawing in the refrigerator, keep it covered at 4 °C maximum and consume it within 24 hours. Do not refreeze a thawed log.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Respect the format
1 log of 25 cm (mould of 1.3 liter), or 8 parts. Measure your mold before you start. A deeper mold increases cooling times; does not double quantities without recalculating its volume.
Working at the right temperature
The biscuit should be completely cold before assembly. Never pour a warm preparation over a cream; let each component reach the indicated texture before continuing.
Version amaretto
Replaces 15 g of the 80 g of soaking coffee with 15 g of amaretto. The dessert then contains alcohol, which is not cooked. For a non-alcoholic version, keep the 80 g of coffee.
Dacquoise version of cocoa
You can replace the 160 g of cookies with a spoon and the 80 g of coffee with a dacquoise: assemble 80 g of whites with 40 g of sugar, incorporate 50 g of ground almonds, 40 g of icing sugar, 5 g of flour and 5 g of cocoa. Spread over 28 x 14 cm, cook for 18 minutes at 170 °C, cooled for 30 minutes, then cut out a sole of 24 x 8 cm. This version adds almonds and 18 minutes of cooking.
Questions Before You Start
Can I prepare this log in advance?
Yes, assemble and freeze it up to two weeks in advance, well protected. Allow at least 6 hours of thawing in the refrigerator and add fragile finishes just before serving.
What to do if the trim becomes too soft?
Stop assembly and cool down the trim for 20 minutes. Use a whole cream and a cold mascarpone. If the preparation remains liquid, serve it in verrines; a mold will not correct a foam that does not hold.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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