Steps to Prepare Christmas Log Tiramisu with Chocolate

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• In a large bowl, work the eggs for a few seconds with the electric whisks. Then add the sugar and whisk at maximum speed for a few minutes to obtain a fluffy and light mixture. Add the honey and vanilla and mix again with the whisks, then set them aside and incorporate the sifted flour and potato starch, a little at a time, folding it in from the bottom up with delicate movements using a spatula.

• Pour the mixture into a 12×16 inch baking tray lined with parchment paper. Spread it gently with the spatula. Bake in a preheated static oven at 350°F for about 12 minutes. Remove from the oven, roll it up in the parchment paper, without tightening too much, along the longer side, close it in a tea towel and let it cool.

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• Prepare the espresso coffee maker for 3 cups. Put the coffee in a bowl and dilute with milk, let it cool. No need to add sugar.

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• Separate the yolks from the whites. Whip the egg whites to stiff peaks in a clean bowl. Then whip the yolks with sugar using the electric whisks, add the liqueur when the mixture is fluffy, then add the mascarpone, and continue mixing with the whisks. Set aside the whisks and fold in the egg whites a little at a time, working with a spatula, with gentle movements from the bottom up.

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• Take the biscuit dough, unroll it and soak the entire surface with the coffee, you can use a simple spoon to distribute it. Then fill with all the mascarpone cream, spreading it evenly, leaving the closing part free for about 1-1.5 inches.

• Roll it up, following the same direction used previously and thus create our tiramisu roll. Wrap it in parchment paper and let it rest in the fridge for a few hours.

• After a few hours, or even after an entire night, take it out and complete it. I sprinkled it with cocoa, for a simple roll without coating because the greedy ones at home wanted to taste it, so you can skip the cocoa. Now decide how long your Christmas log should be and choose the size of the secondary branch, shorter, if you want you can also put two, maybe one on top, with a shorter piece. If necessary, cut small slices to fit the corners well.

• I composed mine like this, some slices are missing because the greediest ones wanted to try it immediately, I won’t name names, but 6 slices are missing! At this point, it’s just a matter of preparing the coating, quick and easy with chocolate.

  

• Melt the chocolate in a bain-marie or microwave, in this case, give it a minute at 700 watts, check and if necessary extend it by a few seconds, complete the melting by stirring with a teaspoon. When the chocolate is melted, add the oil and milk.

• When the chocolate has a temperature around 104°F, use it to cover your Christmas log. I distributed it with a simple spoon letting it fall slowly on the log, without the need to spread it too much.

• With a fork, make the chocolate irregular as if it were a log. Finally, if you want to add decorations, add them, I used star-shaped sprinkles. You can also use candied cherries or fresh fruit, like red currants or raspberries. It’s best served at least a day after resting in the fridge from the filling.

  

• It keeps in the fridge for 2-3 days – it keeps longer if the eggs are pasteurized. It can also be prepared a few weeks in advance and frozen, just thaw it a couple of hours before in the fridge.

• If you want, you can also fill it with a good orange cream, with orange syrup, it will be equally fabulous.