Tiramisu Log is an amazing dessert that comes from the combination of two of the most famous sweet preparations. At Christmas, the log is prepared in many different flavors… have you ever tried it with tiramisu flavor?! It’s delicious!

Irresistible in shape and taste, the log, with its soft base filled with delicious mascarpone and coffee cream, is the perfect dessert for the Holidays.

The recipe for the Christmas Tiramisu Log is less complex than it may seem, but it still requires some useful precautions, such as taking the mascarpone out of the fridge at least 15 minutes before use: it will be easier to work with.

When you take the base out of the oven, it is necessary to roll it with extreme delicacy, only then you will be able to give the dessert the right shape after filling it.

We will use the sponge cake as the base. The basic dough to prepare the ‘sweet roll’ and many other desserts to fill… it is also used for making the ‘Christmas log’ and why not, it can be replaced with the classic ‘Sponge Cake’ for birthday cakes by simply filling it and stacking it in multiple layers.

As mascarpone cream with added cream. It can be considered among the classic bases of pastry, the protagonist of famous desserts like tiramisu, or excellent even as a simple accompaniment cream, for example, it’s impossible not to imagine it alongside panettone or pandoro.

Difficulty: Medium
Cost: Medium
Rest time: 4 Hours
Preparation time: 45 Minutes
Portions: 12 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas

361.85 Kcal

calories per serving

Info Close

Energy 361.85 (Kcal)
Carbohydrates 34.31 (g) of which sugars 23.36 (g)
Proteins 7.84 (g)
Fat 22.95 (g) of which saturated 9.51 (g)of which unsaturated 6.27 (g)
Fibers 4.12 (g)
Sodium 73.46 (mg)

Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Tiramisu Log

4 eggs (medium, room temperature)
3/4 cup sugar
1/4 cup all-purpose flour
1/4 cup potato starch
3 1/2 tbsp vegetable oil
10 1/2 oz mascarpone
3 eggs (fresh and room temperature)
2/3 cup sugar (divided into three equal parts of about 2 1/4 oz)
3 1/2 tbsp water (divided into 1 3/4, 1 3/4 tbsp)
1 cup heavy whipping cream (1 tablespoon powdered sugar)
4 cups coffee (sweetened)
to taste unsweetened cocoa powder

Tools

Stand Mixer
Bowl
Baking Sheet 1
Parchment Paper

Steps

Tiramisu Log

First, let’s prepare the sponge base.
The first rule is the eggs, which must be at room temperature.
So separate the yolks from the whites.
Whisk the egg whites until stiff with the addition of sugar.
When the egg whites are well whipped, you can add the yolks, one at a time, to allow the mixture to incorporate them perfectly.

Add the last yolk and continue working with the beaters until it is well whipped.

Yolks on whipped egg whites.
It’s time to start adding the powders, namely all-purpose flour and potato starch.
Both these ingredients should be sifted to avoid the formation of lumps, which would spoil the dessert.
Continue working with the beaters to incorporate them perfectly.

Now add the vegetable oil slowly to incorporate it perfectly.
Continue working with the electric beaters, lowering the speed.
Now the mixture is ready, so just pour it onto a baking tray, previously lined with parchment paper.
With a spatula, level it so that you have a well-homogeneous roll.
Then bake in a preheated static oven at 392°F for about 10 minutes or until golden.
The surface of the dessert should become just golden, and you should never open the oven as it will retain moisture inside.
Take the sponge cake out of the oven, immediately remove it from the tray, and place it with all the parchment paper on an inverted tea towel.
Start to detach the sponge cake from the parchment paper, being careful not to break it.
Place it on clean parchment paper, the golden side should be on top.
Shell the eggs and separate the yolks from the whites.
Pour the yolks into a bowl and work them into a cream with electric beaters, adding 1/4 cup of granulated sugar.
Meanwhile, pour 1/4 cup of sugar and 1 3/4 tbsp of water into a saucepan and cook the syrup until it reaches 250°F.
When the sugar syrup reaches the right temperature, pour it slowly into the whipped yolk cream, continuing to mix with the beaters for another 2-3 minutes.
When the yolk cream is well whipped, add the mascarpone and continue working with the beaters until the mixture is well homogeneous.
At this point, whip the egg whites until stiff, adding a pinch of salt to facilitate the operation, and prepare another syrup by cooking the remaining sugar with the remaining water. When the syrup reaches 250°F, pour it slowly over the egg whites and continue to mix with the beaters.

Combine the whipped egg whites with the mascarpone and egg cream, being careful to mix slowly and from bottom to top to avoid deflating the mixture.
The mascarpone cream with pasteurized eggs is ready for your tiramisu or to garnish cakes and pastries and can be enjoyed as a spoon dessert.
Combine the whipped egg whites with the mascarpone and egg cream, being careful to mix slowly and from bottom to top to avoid deflating the mixture.
In a stand mixer, or in a bowl with an electric beater, whip the cream until it is thick and fluffy and temporarily leave it in the refrigerator.
Take the previously whipped cream and combine it with the mascarpone mixture, mixing gently from top to bottom.
The mascarpone cream is ready to be used.
Lightly soak the biscuit with cold coffee and spread an even layer of about 1/2 inch of cream. Save the remaining cream for final decoration.
Roll up the sponge cake from the longer side.
Wrap and refrigerate with plastic wrap for at least 4 hours.
(To achieve a good cut, the roll needs its rest in the refrigerator)
Cut about 1 1/2 inches diagonally from one end and place this portion in the middle of the log.
Cover with the remaining mascarpone cream, with a dusting of cocoa, and finally decorate with currants.
Keep refrigerated until serving.