The tiramisu version of the Christmas log is a somewhat laborious dessert but nothing complicated. I tested the recipe years ago when Romagnola q.b. still was not even in my thoughts, I am posting it today because you absolutely have to try it, if you like coffee this is the Christmas cake for you.
The base is a soft and malleable swiss roll sponge made to be easily rolled. The filling is a simple mascarpone cream, the main flavor is given by the syrup, here you can adjust according to your personal taste. If you like it strong add more coffee and more liquor. I find that marsala goes very well with coffee, personally I love a balanced taste, not too liqueur so that the main taste is not lost, two tablespoons will be fine.
Roll up the swiss roll
The most difficult step in the recipe is to roll and unroll the sponge. Don't panic, here are some tips to get you through this step without anxiety:
Room temperature eggs for a super soft and voluminous sponge, room temperature eggs whip more easily incorporating more air, so take care to remove them from the fridge at least 30 minutes before starting
With the sponge in the oven, prepare a damp cloth spread on the work surface to speed up the following steps, the sponge must in fact be rolled up hot, it has to be turned face down on the cloth and the baking paper gently removed. It is essential to be quick to prevent the sponge from cooling and breaking. You will need the damp cloth to guide the sponge and make it easier to roll it up. Finally, wrap it in cling film to keep the humidity inside which will make the sponge super soft.
Once this is done, the rest is downhill and assembling the roll is very simple. Do not spread too thick of a cream layer to prevent the filling from squeezing out the roll. To make the roll more similar to a log, I recommend cutting one end diagonally and placing it to the side, alternatively you can leave it straight if you have less manual skills or just not enough time available.
The top decorative layer that simulates the bark of a tree is obtained with bitter cocoa and whipping cream, the more cocoa you add and the darker the color will be. To create the bark motive, a comb is ideal, but a fork will do fine. Add some holly leaves to complete the presentation and voilà!
Happy baking and Merry Christmas!
Recipe
Preparation time 40 minutes
Baking time 20 minutes
Servings 12
Ingredients
SWISS ROLL SPONGE
130 gr of plain flour
150 gr di zucchero
3 room temperature eggs
1 tsp of baking powder
MASCARPONE CREAM
250 gr of mascarpone
50 gr of sugar
2 eggs
SYRUP AND DECORATION
150 ml of coffee
2 tbsp of marsala
500 gr of whipping cream
Unsweetened cocoa powder q.s.
Method
FOR THE SWISS ROLL SPONGE
1. Beat eggs and sugar with the help of a stand mixer for about 10-15 minutes, when the mixture is light and fluffy add the milk slowly while continuing to whisk. Incorporate the sifted flour and the baking powder, mixing with a spatula from bottom to top to keep it whipped
2. Line a rectangular baking tray with parchment paper and pour the mixture, distributing it evenly over the entire surface, leveling well. Bake at 200° in the oven for about 10 minutes
3. Remove the sponge from the oven and immediately turn it over on a damp cloth, remove the parchment paper and roll up the cloth along the long side keeping the sponge inside. Wrap the roll in cling film to keep it moist and soft. Leave to rest and cool
FOR THE MASCARPONE CREAM
1. Separate the egg whites from the yolks, beat the egg yolks with the sugar until fluffy, then add the mascarpone and mix to combine. Separately, whip the egg whites until stiff peaks
2. Incorporate the egg whites into the mascarpone, folding gently from bottom to top, set aside
ASSEMBLING
1. In a bowl, blend coffee and Marsala. Unroll the sponge and moisten it evenly with the coffee syrup, then spread the mascarpone cream over the entire surface and re-roll the sponge
2. Cut one of the ends diagonally and place it sideways to form a branch of the log, finish by neatly cutting the second end too. Whip the cream and add the cocoa powder to taste, spread the cream on the log and, with a fork, recreate the lines and the imperfections of a tree bark. Decorate as desired
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