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Chestnut cream chocolate tiramisu log - Lilie Bakery
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4.4 on 8 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 ...
Preparation40 min
Baking5 min
Total45 min
Recipe type: Desserts
Kitchen room: French, Italian
Quantity: 8 people

Ingredients:

Log

  • 70 ml whole liquid cream 30% mg
  • 40 g 52% cocoa dark chocolate
  • 160 g Chestnut cream
  • 500 g mascarpone cheese
  • 6 eggs
  • 1 pinch of salt
  • 100 g Granulated sugar
  • 1 tin of spoon cookies

Décor

  • 100 ml whole liquid cream 30% mg
  • 100 g mascarpone cheese
  • 1 cs icing sugar
  • Bitter cocoa for sprinkling

Preparation:

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).

Tiramisu

  • 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.

Assembly

  • 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).

Décor

  • 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.

Notes:

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;)
Par Lilie bakery
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