The tiramisu log is a scenic and irresistible dessert. A soft and delicious roll, filled with a velvety mascarpone and cream filling, soaked with coffee or, for the little ones, with delicate alternatives like barley or milk and cocoa. The base is not the traditional biscuit dough, but a more spongy and soft swiss roll dough, perfect for the log shape. After resting in the fridge, the dessert compacts and can be cut into perfect slices, ready to be decorated with whipped cream and chocolate sprinkles. A simple dessert to prepare, but with a great effect, ideal for parties and to impress with sweetness. If you’re looking for other Christmas desserts, try the zuccotto pan di stelle, the tree cake, 3 smart creams for pandoro or panettone or the spiced tart
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- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the Tiramisu Log
- 5 eggs
- 120 g sugar
- 120 g all-purpose flour
- 1/4 cup vegetable oil
- 1/4 cup milk
- Half packet baking powder
- 1 pinch salt
- Half teaspoon vanilla extract
- 1 cup ml heavy cream
- 60 g egg yolks
- 3 tablespoons sugar
- 250 g mascarpone cheese
- 1/3 cup coffee
- 1 cup g whipped cream
- to taste chocolate sprinkles
Tools
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- Whisk
- Electric Beater
- Baking Tray 30 x 40 cm
Preparation of the Tiramisu Log
To prepare our tiramisu roll, start by breaking the eggs and separating the yolks from the whites. It’s preferable to use eggs at room temperature because the whites whip better. Beat the whites to a very firm peak by gradually adding half of the sugar.
Beat the yolks with the remaining sugar using the electric whisk until they become very fluffy. Add oil and milk, the sifted flour with baking powder, salt, and vanilla, and finish by gently folding in the egg whites. Line a baking tray with parchment paper and pour in the mixture. Bake in a static oven for 20 minutes at 350°F.
Remove from the oven, flip onto a clean towel, and remove the parchment paper. Roll up using the towel and let cool rolled up.
Meanwhile, work the yolks with the sugar. I used yolks in a bottle that are already pasteurized. Semi-whip the cream, incorporate the mascarpone, working until you have a fluffy mixture. Mix with the yolks. Unroll the roll, soak with coffee, spread with the mascarpone cream, and roll up again using cling film. Refrigerate until the next day.
Whip the cream. Cut the ends from the roll. Cut the remaining roll diagonally and join the two parts to form the log. Decorate with cream, chocolate sprinkles, and bring to the table.
Storage
The roll can be kept in the fridge for two or three days, but decorate with cream at the last moment.
