Tiramisu Christmas Log
I have never thought that it is possible to make Tiramisu in a log/roulade shape, given how runny the frosting is at first. But, where there is a will, there’s a way, as they say. The secret here is to work fast and help the log keep it’s shape by rolling it in plastic wrap and then the foil. This was an experiment, gone – good 😀 Another thing that I like about this Tiramisu Roll, is the fact that it utilizes some of the egg whites, unlike the traditional recipe, where you’re left with 3 egg whites and nothing to do with them.
Tiramisu Christmas Log
- Coffee & Liquor
- 3 tablespoons coffee
- 1/4 cup boiling water
- 1/4 cup cold water
- 1/2 cup Kahlua liquor
- 1/4 cup sugar
- 3 egg yolks|
- 2/3 cup sugar
- 1 pack of cream cheese
- 1 cup heavy cream
- 3 egg whites
- 1/2 cup sugar
- Cream of tartar small pinch
Make the Cake
- Turn the oven to 350F. Line a jelly-roll baking sheet with parchment paper or foil and spray with non-stick spray, set aside.
- In a bowl of an electric mixer, fitted with the whip attachment whip the egg whites until soft peaks form.
- With the mixer still running, slowly start adding the sugar and whip until stiff peaks.
- Add the egg yolks, let the mixer thoroughly mix them in (15 seconds) and turn it off.
- In 3 additions, sift the cake flour and the baking soda into the batter, each time carefully folding the flour until almost no streaks show, before adding the more. Add the almond flour and also carefully fold it in the batter.
- Pour the melted butter and warm water over the batter and again, carefully fold everything in until all the butter is incorporated.
- Pour into the prepared baking sheet and even it out with a spatula.
- Place in the oven and bake for about 10-15 minutes, until a toothpick inserted in the middle comes out clean.
- Remove from the oven, let cool for 3 minutes, then roll the cake (still attached to the parchment paper) into a roll. Let cool.
Meanwhile prepare the soaking syrup.
- Mix the coffee with boiling water until the coffee dissolves. Add the sugar and mix again.
- In a squirting bottle combine the liquor and cold water. Shake to combine.
- Add the coffee, sugar and coffee mixture and shake again until sugar dissolves.
Make the Filling
- Continually mix the egg yolks with 1/4 cup sugar over double boiler until the sugar granules have almost dissolved (about 7 minutes). Remove from heat and set over a bowl of cold water, to help the mixture cool, occasionally stirring.
- In a mixer, fitted with the whip attachment, whip the cream cheese and the remainder of the sugar, until the cream cheese is smooth and no lumps are seen.
- Add the whip cream and continue beating, starting with the lower speeds and increasing as the cream thickens, until stiff peaks. (careful not to over whip, as it will separate).
- When the egg yolks have cooled, add them to the whip cream mixture and carefully fold them in with a spatula, until thoroughly combined.
- Prepare a big piece of shrink wrap on the counter you’re working on. When the roll is rolled, we will quickly wrap it in this shrink wrap.
- Unroll the cake. Remove the foil/parchment paper.
- Set the cake over a clean piece of foil size of the unrolled cake.
- Soak the cake with the coffee syrup, using your squirting bottle or as an alternative you can use a pastry brush to do the same.
- Pour the cream over your cake, even it out with a spatula and with the help of the foil underneath (like you roll the sushi with help of the sushi mat) make it into a roulade. Tighten the foil around, quickly set the roll over the prepared shrink wrap and close the ends of the roll so that the cream does not leak out. You can go over with another piece of foil at the ends.
- Let in the fridge for 24 hours.
Make Meringue Logs
- Turn the oven to 200F. Line a jelly roll baking pan with parchment paper.
- Prepare a pastry bag with a round tip (1/4 inch wide), set it over a tall glass and roll the ends of the bag over the glass.
- With the mixer, fitted with whip attachment, whip the egg whites with a small pinch of cream of tartar until soft peaks.
- With the mixer still running, start to slowly add the sugar.
- Continue whipping until the egg whites have reached stiff peaks.
- Transfer into the prepared pastry bag.
- Pipe 5 inch long sticks onto the prepared jelly roll baking pan. Transfer to oven and dry for about 2 hours.
- Remove, let cool, transfer to an airtight container.
- On the day you will serve the log, or a day ahead, whip 1 cup of heavy cream with 1/4 cups sugar until stiff peaks.
- Remove the wrapped roll from the fridge, carefully remove the foil and the shrink wrap and transfer the log to a serving plate.
- Cover with the prepared whip cream.
- Take your prepared meringue logs and break them into smaller pieces.
- Attach them to the outside of the log.
- Dust with cocoa powder and serve or cover and let sit in the fridge.
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