Here is a new log recipe for your New Year’s Eve party. This time it is a tiramisu, simply presented in the form of a log, guaranteed effect!
It is preferable to make this log the day before, like a traditional tiramisu.
Prep Time: 30 minutes
Baking Time: 12 minutes at 350°F (180°C)
Rest Time: 12 hours
Difficulty: easy
Yield: 4-6 servings, traditional or original log mold
For the rolled biscuit
1. Preheat the oven to 350°F (180°C). Whisk the egg white until stiff, gradually adding the sugar.
2. Add the yolk and mix for a few seconds with a mixer or spatula.
3. Add the flour and the cornstarch and mix with a spatula delicately.
4. Spread the biscuit on a baking sheet lined with baking paper, making a rectangle shape. The idea is then to cut this rectangle in 2 equal parts, which correspond to the shape of your mold.
5. Bake in the oven for about 12 minutes at 350°F (180° C). It is possible that your biscuit is now wider than your mould because of the baking. You may have to cut the edges a little when assembling.
For the mascarpone cream
6. While the biscuit is baking in the oven, prepare the mascarpone cream. In a bowl, whip the mascarpone and cream, then add the sugar and cold coffee with a spatula.
7. Once the biscuit has cooled, cut it into two equal parts and soak each of them with the remaining coffee.
8. Spread half of the mascarpone cream in your log pan.
9. Apply half of the biscuit.
10. Spread the rest of the cream on top of the biscuit.
11. Apply the other half of the biscuit.
12. Put in the fridge overnight or longer. Depending on your mold, it is even preferable to freeze the log overnight and unmold it the next day, then let it thaw for a few hours before serving, this will make unmolding easier.
Just before serving, sprinkle with chocolate powder.
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