Tiramisu Yule Log aka Bûche de Noël

Ingredients

• For chocolate genoise

  • 4 large eggs

  • 100 gr sugar

  • 75 gr flour

  • 25 gr cocoa powder

  • Pinch of salt

• For the Tiramisu filling;

  • 225 gr mascarpone

  • 160 ml heavy cream

  • 50 gr powdered sugar

  • 2 tbsp coffee, cooled

• For the ganache;

  • 250 dark chocolate, chopped

  • 250 ml heavy cream

Instructions

1. Preheat the oven to 180°C/350°F. Line a 27x40cm (10.5x15.5inch) baking pan with parchment paper.

2. For the genoise, in a large bowl, beat eggs and sugar with a hand or stand mixer for 5-7 minutes until it becomes light and fluffy. Shift flour, cocoa powder, and salt. Fold to combine. Spread the batter into the baking sheet and bake for 10 minutes.

3. While the cake is baking, prepare a clean kitchen towel with a dusting of powdered sugar. Once the cake is out of the oven, run a knife around the edge of the pan, and turn the warm cake out onto the towel. Starting from a short end of the cake, roll the cake with the towel. Leave it cool with the towel.

4. For the filling; beat mascarpone, heavy cream, and powdered sugar with a hand mixer until medium peaks form. Add coffee and beat to combine.

5. For the ganache; place chocolate in a large bowl. Bring cream to boil and pour over chocolate. Let it sit for 2 minutes and combine until ganache forms. Leave it to cool for an hour.

6. To assemble; unroll the cake, fill with Tiramisu filling, and re-roll the cake. Diagonally slice 3 inches of cake. Place the cut piece to the side with a little ganache. Transfer the ganache to a piping bag with star nozzle. Pipe ganache in straight line and cover the whole cake. Dust with more powdered sugar and enjoy!