Chocolate and Chestnut Cream Tiramisu Yule Log

Chestnut chocolate tiramisu log - Lilie Bakery

A homemade frozen Christmas log recipe: the Chestnut cream chocolate tiramisu log ! Ideal for finishing off a hearty holiday meal in style, this log is also very easy to make: no need for a log mold, a cake mold will suffice.

You can make it in advance: which is very practical when you have the rest of the meal to prepare as well ... No coffee in this tiramisu log but a nice gourmet pairing with chocolate cream of chestnuts ! It will therefore appeal to everyone, young and old around the table.

Some details on this tiramisu log recipe

Flavors: we first find the sweet flavor of the tiramisu cream as well as the spoon cookies. The originality here is the ganache made from lightly bodied dark chocolate and chestnut cream. An ideal duo for the end of year celebrations!

Texture : light to enjoy at the end of a meal thanks to its frozen texture. The guests will appreciate!

Difficulty level : very easy to make because it does not require any specific material (neither log mold nor insert mold). A rectangular cake tin will suffice.

Easy chocolate and chestnut tiramisu log - Lilie Bakery

Ingredients to plan to make this tiramisu Christmas log

You will not be amazed by the ingredients listed in my recipe if you have already made a tiramisu at home: mascarpone, eggs, sugar, spoon cookies. For the chestnut cream ganache part, you will need light pastry dark chocolate, chestnut cream and whole liquid cream.

I added a small decor on the log to further suggest the “tiramisu” effect. To make it you will need whole liquid cream, mascarpone, a little icing sugar and bitter cocoa for the final touch.

Yule log tiramisu ganache chocolate cream and chestnuts - Lilie Bakery

How to make an iced tiramisu log?

We start by making the chestnut cream ganache : heat the cream and then pour it over the chocolate cut into pieces. Finally, add the chestnut cream.

For garnish, it's like a tiramisu. We whisk the egg yolks and the sugar then add the mascarpone and finally the snow-white delicately.

To assemble the log, part of the filling is poured into the mold previously lined with cling film. Place a few cookies and cover them with a little chestnut cream ganache. Again we pour a little filling, cookies, ganache and finally a last layer of filling.

It is then necessary to place the tiramisu log in the refrigerator and then in the freezer so that it takes on its icy texture. After 12 hours in the freezer, you can unmold it on the serving dish and make the decoration with whipped cream. This decoration is prettier with the pastry bag. Then you sprinkle with bitter cocoa.

Chestnut cream chocolate tiramisu log - Lilie Bakery

How to serve this Christmas log?

This tiramisu log is served immediately after placing the whipped cream decoration, which will be creamy. Or you can put it back in the freezer quickly (without waiting for it to be thawed) and keep it until dessert time. The whipped cream will have become firm.

Other recipes to try

If you like homemade Christmas logs, I also invite you to take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty logs!

Chestnut cream chocolate tiramisu log - Lilie Bakery
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4.5 on 22 votes

Chocolate and Chestnut Cream Tiramisu Yule Log

The magic of the holidays at dessert time: a tiramisu Yule log with the good taste of chocolate and chestnut cream ...
Prep time40 minutes
Cook time5 minutes
Total45 minutes
Recipe type: Desserts
Cuisine: French, Italian
Yield: 8 people



  • 70 ml heavy whipping cream 30%
  • 40 g 52% cocoa dark chocolate
  • 160 g Chestnut cream
  • 500 g mascarpone
  • 6 eggs
  • 1 pinch of salt
  • 100 g granulated sugar
  • 1 tin of spoon cookies


  • 100 ml heavy whipping cream 30%
  • 100 g mascarpone
  • 1 cs icing sugar
  • Bitter cocoa for sprinkling


Chestnut cream ganache

  • Heat the liquid cream in a saucepan then pour over the roughly chopped chocolate, mix to melt. Then add the chestnut cream, mix and let cool (put in the refrigerator to accelerate).


  • Separate the whites from the yolks. Beat the egg whites with a pinch of salt.
  • Whisk the yolks and the powdered sugar (the mixture should become very clear). Then add the mascarpone, mix well.
  • Gently incorporate the egg whites into the mascarpone mixture using a spatula. The whole should be sparkling.
  • Prepare the cake tin by covering it entirely with cling film. Try to avoid wrinkles as much as possible. My mold is 28 x 10 x 8cm.


  • Pour 1/3 of the mascarpone preparation into the bottom of the mold, then line up a few spoon cookies parallel to the mold then spoon a layer of chocolate / chestnut ganache on the cookies (no need to be too precise, the cookies will move a little bit, hence the marbled effect, you just have to put all the layers).
  • Place a layer of mascarpone cream again, then the spoon cookies, then the chocolate / chestnut ganache. Finish with a last layer of mascarpone preparation.
  • Smooth and refrigerate for 3 hours. Then place in the freezer overnight (12 hours minimum).


  • Whip the liquid cream into whipped cream, then add the mascarpone and the icing sugar. Garnish a pastry bag and decorate the previously unmolded log with small domes of cream.
  • Sprinkle the whole log with bitter cocoa.


You can prepare the decoration at the last moment for a creamy consistency or a little in advance but it will be frozen because it is put back in the freezer (be careful not to let the log thaw before putting it back in the freezer)
If you have any ingredients left, make a verrine to put in the refrigerator;)
Following Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)


Support bûches
Poche douille jetable 40cm
Robot pâtissier artisan ivoire 4,8L
Chocolat noir pâtissier
Moule à cake en fer blanc
Support bûches
Poche douille jetable 40cm
Robot pâtissier artisan ivoire 4,8L
Chocolat noir pâtissier
Moule à cake en fer blanc
Support bûches
Poche douille jetable 40cm
Robot pâtissier artisan ivoire 4,8L
Chocolat noir pâtissier
Moule à cake en fer blanc



  1. Reply


    21th December 2018

    I love your recipes! A quick question for the placement of the cookies: should we make 2 parallel lines along the mold or should we put cookies on the entire surface?
    Thank you

  2. Reply


    21th December 2018

    Hello, I love your recipes, this one really makes you want. Can we replace the chestnut cream with something else? Thank you

  3. Reply


    1th January 2019

    Superb recipe once again which was a hit!
    Thanks Lilie

  4. Reply


    19th December 2019

    Hi Lilie, thanks for this recipe. Can we make this log in advance by keeping it in the freezer?

  5. Reply

    Daniele Jakubczak

    November 22, 2022

    Thank you for this lovely log, how did you place your cookies please thank you

    • Reply

      Lilie bakery

      November 23, 2022

      Hello, I placed my biscuits flat, it was simply the addition of cream that made them ripple a little. It was not planned :) See you soon

  6. Reply


    20th December 2022

    Hi. I've just found your website! I want to make this recipe but I have no idea what Spoon cookies are? I'm gluten intolerant so could I use any gluten free ready cookies or sponge fingers maybe? I live in France so have the chestnut cream and everything else. Any help please? Looking forward to trying other recipes with ingredients I can actually get in France and an added extra written in English yippee. Thanks

    • Reply

      Lilie bakery

      20th December 2022

      Hi Annie, indeed you need to use sponge fingers for this recipe, see you :)

  7. Reply


    23th December 2022

    5 stars
    Hello, I would like to make this recipe, but I have a question.
    We don't have to soak our biscuit spoons?
    In advance, thank you for your answer !!

    • Reply

      Lilie bakery

      23th December 2022

      Hello Claire, no because we don't want them to be soft, we want to keep all their texture. Goodbye :)

  8. Reply


    24th December 2022


    Can you tell me how long in advance should the log be taken out before serving it?

    It's frozen for tonight!!

    Thank you and happy holidays to you

    • Reply

      Lilie bakery

      26th December 2022

      Hello Muriel, it depends on the consistency you want: I eat it like ice cream, so I take it out 15 minutes before, otherwise you can eat it softer, in which case you take it out about 1 hour before. Happy holidays!

  9. Reply


    26th December 2022

    5 stars
    I'm not a pastry pro, I followed the recipe to the letter, which was particularly clear and explicit, and my tiramisu buche was a great success yesterday, for Christmas 2022!
    A big thank-you

    • Reply

      Lilie bakery

      26th December 2022

      Thank you Veronique! I'm really happy! Goodbye :)


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