A delicious and easy-to-make dessert, the tiramisu log is truly a delight. Made with a delicious cream, it really is a dessert that will conquer everyone. The dough is not biscuit dough, but swiss roll dough, even more spongy and soft. The only advice is to prepare it the day before to have perfect slices after resting in the fridge. To sweeten Christmas Day, if you need to serve it to the little ones and don’t want the coffee-based soak, you can safely use barley coffee which contains no caffeine, or milk or even milk and cocoa. If you’re looking for a no-bake log, try the log with Nutella, it’s very simple.
All that’s left is to roll up our sleeves and prepare the tiramisu log together.
OTHER SWEET LOG RECIPES
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 5 eggs
- 4.23 oz sugar
- 1 cup all-purpose flour
- 4 tbsp vegetable oil
- 1/4 cup milk
- Half packet baking powder
- 1 pinch salt
- Half teaspoon vanilla extract
- 1 cup whipping cream
- 2.12 oz egg yolks
- 3 tbsp sugar
- 8.82 oz mascarpone
- 0.42 cup coffee
- 3/4 cup whipping cream
- to taste chocolate sprinkles
Tools
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- Electric Whisks
- Baking Pan 12 x 16 inches
Preparation
To prepare our tiramisu roll, start by separating the eggs and dividing the yolks from the whites. It’s preferable to use room temperature eggs because the whites whip better. Beat the whites to stiff peaks, gradually adding half of the sugar.
Use the electric whisk to beat the yolks with the remaining sugar until they become frothy. Add oil and milk, sifted flour with baking powder, salt, and vanilla, and finally gently fold in the egg whites. Line a baking sheet with parchment paper and pour the mixture. Bake for 20 minutes in a static oven at 356°F.
Remove from the oven, invert onto a clean towel, and remove the parchment paper. Roll up with the help of the towel and let cool rolled up.
Meanwhile, beat the yolks with sugar. I used bottled yolks which are already pasteurized. Semi-whip the cream, incorporate the mascarpone, working until you have a frothy mixture. Mix with the yolks. Unroll the roll, soak with coffee, spread with mascarpone cream, and roll up again with the help of plastic wrap. Put in the fridge until the next day.
Whip the cream. Cut the ends of the roll. Cut the remaining roll diagonally and join the two parts to form the log. Decorate with cream, chocolate sprinkles, and serve.
Storage
The roll can be stored for two or three days in the refrigerator, but garnish with cream at the last moment.
