The Yule log is the emblematic dessert of this holiday. If certain products such as smoked salmon and foie gras are essential for festive tables, this dessert is just as much. To vary the pleasures and never tire of this emblematic specialty, pastry chef Philippe Conticini offers you her tiramisu-style recipe. Original and delicious, there will be no crumbs left at the end of the meal!
Tiramisu-style Christmas log: Philippe Conticini’s easy recipe
Treat yourself to the tiramisu-style log that Philippe Conticini reveals to us. Gourmet and melting, it will delight all taste buds.
The ingredients for 1 log:
- About 250 g of mascarpone
- 3 egg whites (or 3 sheets of gelatin)
- A dozen spoon biscuits
- Around 10 cl of coffee (or syrup)
- 45 ml of amaretto liqueur
- Cocoa
The steps of the recipe:
- Start by beating the mascarpone to obtain a homogeneous texture. Then beat the egg whites.
- Gradually add the whites to the mascarpone and mix everything together. The consistency should be airy, so be careful not to break the whites. Add a little amaretto liqueur and mix again.
- Then dip the spoon biscuits in the coffee to soak them.
- In a mold, place the spoon biscuits then cover everything with amaretto cream. Leave to cool before sprinkling with a little cocoa and enjoying it.
Advice : You can use marsala or grappa instead of the amaretto liqueur.
You can also replace the mascarpone with whipped ganache. We reveal the chef’s tips for making it a success.
The chef’s tips for an exceptional log
In order to obtain the best possible result, Philippe Conticini recommends testing a few steps of the recipe before the big day.”You have to take the time to find the right recipe and do a test, or even two, before making your Christmas log“. Take your time to choose a recipe that you feel capable of reproducing. And if you are ever unsure about one or more elements of the preparation, don’t panic. Plan ahead. Of course, it is not necessary to reproduce a stage of the preparation in real quantities. Make a small portion of an item in order to taste it and know if the recipe holds up. For example, you can make a small quantity of biscuit , mousse or ganache.”This also allows you to know if there is a little sugar, gelatin, etc. missing. and to realize the structure of the log“. And if the moment comes, the log collapses, unfortunately there is nothing you can do about it. But the most important thing is that it is good!
Also, remember that a frozen log can never be put back in the freezer. “It’s too dangerous. Bacteria can grow“, warns Philippe Conticini.
Read also :
⋙ Philippe Conticini’s puff pastry sugar brioche recipe
⋙ The delicious recipe for praline spread by Philippe Conticini
⋙ Christmas breads: advice from chef Philippe Conticini for preparing them at home