TIRAMISU YULE LOG

Ingredients

Tiramisu yule log

The Yule log is a classic Christmas dessert recipe. We add a tasty twist to the festive favourite by infusing it with tiramisu flavour. Our tiramisu Yule log recipe has Van Houtte® Colombian light instant coffee baked into the cake and is topped with Van Houtte® Crème Brûlée Coffee syrup. With this coffee recipe, you can have your cake — and brew too!

PREPARATION

Ganache

Cake

  1. Preheat oven to 350°F. 
  2. Line a 10 x 15 in. baking sheet with parchment paper. Coat paper in butter and flour. 
  3. In a large bowl, beat eggs, Van Houtte® Colombian light instant coffee and sugar with an electric mixer for 10 minutes until light and creamy.
  4. Combine flour and baking powder in another bowl.
  5. Fold dry ingredients into egg mixture using a spatula.
  6. Pour mixture onto baking sheet, smoothing top with a spatula.
  7. Bake in middle of oven for about 10 to 15 minutes.
  8. Let cool for 2 minutes and quickly run knife around sides to loosen.
  9. Sprinkle top with a little icing sugar and place a tea towel over cake, making sure to fold edges underneath baking sheet.
  10. Holding ends of baking sheet and tea towel, flip cake over onto tea towel. Remove parchment paper. 
  11. Roll up cake with tea towel lengthwise and let cool for 1 hour. Set aside.

Coffee syrup

  1. Pour brewed Van Houtte® Crème Brûlée Coffee, sugar and brandy into a small bowl and blend until sugar dissolves. Set aside.

Stuffing

  1. In a bowl, combine mascarpone, sugar and brandy with an electric mixer.
  2. In another bowl, whip cream until stiff peaks form. Fold into mascarpone mixture. Refrigerate.
  3. Gently unroll cake and remove tea towel.
  4. Brush surface with coffee syrup.
  5. Spread cake with mascarpone mixture, leaving a ½ inch border around edge.
  6. Gently roll up cake, placing seam side down.
  7. Cut off 1½ inch diagonal strip at each end and refrigerate.

Ganache

  1. Heat cream in microwave or a small saucepan. Place chopped chocolate in a large bowl and pour hot cream over chocolate.
  2. Blend with a spoon until chocolate has melted. Heat in microwave for a few seconds if chocolate has not completely melted.
  3. Add corn syrup. Refrigerate for 5 to 10 minutes, stirring a few times until cold enough to spread.
  4. Place log on a serving dish using a spatula.
  5. Spread ganache over entire log using an offset spatula.

Garnish

  1. Lightly sprinkle with cocoa powder and decorate with chocolate curls.

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