One of my favorite cakes is Tiramisu! so why note make a Tiramisu Buche for your year end menu!!! You can find my recipe on @Carrefour.maroc instagram page (IGTV and Feed).
Note: I am using raw eggs as it is in the original tiramisu recipe. Use fresh organic eggs and wash the shells. Otherwise, you can precook the egg yolks in a saucepan with some liquid from the recipe. Cook over a low heat, while stirring constantly, until the yolk mixture reaches 71°C / 160°F or coats a metal spoon with a thin film.
Once the yolks are ready, place the saucepan in cold water and continue stirring until the mixture is cool, and use in the recipe as expected.
400ml strong expresso coffee
1 cinnamon stick
500g mascarpone cheese
100g caster sugar
Assembling & deco:
Sugar free cacao powder
150ml heavy cream
1 teaspoon instant coffee
1 tablespoon icing sugar
1- Heat expresso coffee
2- Infuse the cinnamon stick in the strong coffee
3- Grate in a small grater the nut mug in the strong coffee
1- Separate the white from the yolks
2- Beat the yolks with 50g of caster sugar until the mixture whitens and doubles in volume
3- Beat the mascarpone with electric mixer or whisk until you obtain a homogeneous texture
4- Add the yolks mixture to the mascarpone litle at the time while mixing gently with a spatula
5- Beat the whites while gradually adding the 50g of caster sugar until you have a tick and white mixture
6- Add it little at the time to the mascarpone mixture gently with a spatula
1- Place the lady fingers all over to create the structure
2- Soak the lady fingers into the flavored coffee and deposit a first layer of biscuits at the bottom of the mold,
3- Pour a little mascarpone cream, add a second layer of biscuit, then cream, then biscuit, and finally cream
4- Reserve the log in the refrigerator overnight
1- The next day, unmold the tiramisu Bûche on a plate.
2- In a large bowl, place the heavy cream and the instant coffee, and using an electric egg bitter, whip until you have thick texture. Add the icing sugar and mix
3- In a piping bag with a round tip, place the whipped cream, and pip the cream in pics on top of the Tiramisu
4- Reserve in the fridge until the moment of serving. Sprinkle with cocoa powder when serving
Enjoy your meal!