Celebrate the season with festive bakes that have a modern touch
Tiramisu Yule log page 14
Tiramisu Yule log
SERVES 8-10 V
A modern fusion of two classic recipes, this is a spectacular dessert-come-cake.
Hands-on time 50 mins Total time 1 hr, plus chilling
For the sponge
4 large eggs
1 tsp vanilla extract
100g caster sugar, plus extra to dust
100g self-raising flour
For the filling
200ml double cream
150g mascarpone
4 tbsp Marsala dolce
2½ tbsp icing sugar
1 tsp vanilla extract
For the ganache and decoration
150g dark chocolate (about 70% cocoa solids), chopped
150ml double cream
1 tbsp clear honey
15g butter about
30g white chocolate
For the coffee soak
1 tbsp instant coffee
75ml Marsala dolce
1 Preheat the oven to 190°C, fan 170°C, gas 5. Line a Swiss roll tin (25cm x 37cm) with baking paper.
2 For the sponge, beat the eggs, vanilla and sugar in a large bowl, until the mixture is pale, thick and mousse-like. Test by lifting the whisk out of the mix; it should leave a trail. Sift in the flour plus a pinch of salt and fold in with a large metal spoon, knocking out as little air as possible.
3 Pour into your prepared tin, easing the batter into the corners. Bake for 12-15 minutes until golden, risen and springy to the touch. Place a large sheet of baking paper on your work surface and dust with caster sugar. Flip the warm sponge out onto this, cool for 5 minutes, then peel away the lining paper. Score a line 2cm in from one of the shorter ends then roll up from this end, rolling the baking paper inside the sponge. Leave to cool.
4 Whisk the cream until beginning to form soft peaks. Add the mascarpone, Marsala, icing sugar and vanilla and briefly whisk again until smooth and thickened but not stiff. Cover and chill.
5 For the ganache, put the chocolate in a heatproof bowl. Heat the cream, honey and butter in a small pan until just simmering. Pour over the chocolate, leave for 1 minute then stir to create a glossy ganache. Cool to room temperature, stirring occasionally.
6 Dissolve the instant coffee in 100ml boiling water, stir in the Marsala and cool for at least 10 minutes. Unroll the sponge; brush with the coffee mixture until you have used it all up. Spread the cream filling over evenly, leaving a 5cm gap at the far short end. Re-roll, finishing with the seam underneath. Trim the ends to neaten, then transfer to a flat serving plate or board.
7 Cut a thick diagonal slice from one end of the log, roughly a fifth of the way along. Spread a little of the chocolate ganache on the cut side of this smaller section and then press this onto one side of the log to look like a branch.
8 Cover the log with the rest of the ganache and use a fork or small pal
