Tiramisu Yule Log

Name: Tiramisu Yule Log
Prep time: 10 min
Cook time: 29 min
Total time: 39 min
Yield: 6
Ingredients: 13.47 Medium Container Mascarpone Cheese; 3.97 Small All Purpose Flour; 2.77 Bag Granulated Sugar; 3.17 Small Icing Sugar; 2.97 Gelatin Powder; 10.00 Vanilla Powder or Vanilla Extract; 3.47 Small Cocoa Powder; 4.48 Small Whipping Cream; 3.68 Dozen Large Eggs; 4.27 Ground Expresso Coffee; 3.74 Instant Coffee

Recipe Source: https://www.regal.fr/recettes/desserts/buche-facon-tiramisu-de-christophe-felder-18940

Servings: 6

Suzanne

Shop It!

	Overbuy	Cost	Have it!

Pantry - Baking Ingredients

Medium Container Mascarpone Cheese	*	13.47
Small All Purpose Flour	*	3.97
Bag Granulated Sugar	*	2.77
Small Icing Sugar	*	3.17
Gelatin Powder	*	2.97
Vanilla Powder or Vanilla Extract	*	10.00
Small Cocoa Powder	*	3.47

Dairy

Small Whipping Cream	*	4.48
Dozen Large Eggs	*	3.68

Drinks - Coffee

Ground Expresso Coffee	*	4.27
Instant Coffee	*	3.74

$$$

Buy What I Need $704.78

Cost of All Ingredients$191.01

Cost Per Serving (All ingredients)$189.31

Overbuy and Pantry Investment10%

All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date

Mise It!

Measuring Cup	1
200ml Expresso Coffee
1 tbs granulated sugar
1/2 tsp instant coffee

Medium Bowl	2
3 egg whites

Medium Bowl	3
3 egg yolks
80g granulated sugar + 1 tbs

Large Bowl	4
80g all purpose flour
1 tsp instant coffee

Mini Bowl	5
1/2 tbs gelatin powder or 2 sheets gelatin	if using sheets, you will need to soften the sheets in cold water for 5 mins. Drain and melt in a microwave for a few seconds.

Small Bowl	6
250g mascarpone

Small Bowl	7
3 egg yolks
100g icing sugar

Medium Bowl	8
250ml whipping cream	Keep in fridge until you are ready to use it

Mini Bowl	9
1/2 tsp vanilla powder or 1 tsp vanilla extract

Mini Bowl	10
2 to 3 tbs cocoa powder	Will be used to decorate the yule log

Make It!

TOOLS

MICROWAVE (if you are using gelatin sheets) OVEN Parchment Paper Plastic Wrap 3/4 baking sheet (21 in by 15 in - 530 mm by 380 mm) Whisk Hand Mixer Spatula Clean dish towel Strainer to Sift Cocoa Powder

DO	WITH	HOW	IMPORTANT
Preheat	Oven		180 C or 355 F degrees
FOR THE SYRUP
Mix	1	UNTIL sugar has dissolved
Set Aside
FOR THE CAKE
Whisk	2	UNTIL thick and fluffy	About 1 min
Whisk	3	UNTIL well combined
Add	4	To the egg yolks and sugar mixture
Incorporate	Fluffy Egg Whites	Into the Flour and Egg Yolk Mixture
Line	Baking Sheet with parchment paper	Cut it so it fits perfectly into the bottom of the baking sheet
Spread	Dough	Into a thin layer in the baking sheet; Use spatula to spread evenly
Bake	cake		About 12 mins
Unmold	the sponge cake	Using a slightly damp dish towel on top
Remove	the parchment paper from the sponge cake
Roll Up	sponge cake	Using the towel to create a roll	Towel should be under the cake and not on top
Let Cool	Rolled Sponge Cake	UNTIL cooled completely
FOR THE FILLING
Whisk	6 and 7	Together until smooth
Whip	8	Using hand mixer until very thick
Add	5 and 9 + Whipped Cream	To the mascarpone mixture
Incorporate	Mascarpone Mixture	Well whisking UNTIL well blended
FOR THE YULE LOG
Unroll	Sponge Cake		Very carefully so you don't crack it
Soak	the flattened sponge cake with the coffee syrup	UNTIL cake is fully covered with the syrup
Spread	Whipped Mascarpone Mixture onto sponge cake	A layer about 1 cm	Leave enough mixture leftover to coat the yule log
Roll	the sponge cake	Starting with short end
Cover	the yule log	with plastic wrap
Refrigerate	the yule log		At least 30 mins
Coat	the yule log with the remaining mascarpone mixture
Decorate	the yule log	You can use the tines of a fork to give it a log effect. Google yule logs and you will see examples on how to do this.
Cut	the ends of the yule log		You can use these to decorate as well
Refrigerate	the cut ends and the yule log		For at least 12 hours
Dust	the yule log with 10	Using a sieve
SERVE