Bûche de Noël Tiramisu (2024 version)

Steps

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1. 1
   Brew a strong coffee and let it cool completely; this will be used to soak the finished cake.
   ≈0:29
2. 2
   In a saucepan, heat milk, melted butter, and sugar over medium heat until just beginning to simmer, without letting it boil to avoid losing liquid.
   ≈0:42
3. 3
   Mix cocoa powder with flour and sift together to remove lumps. When the milk mixture reaches a simmer, add the sifted flour and cocoa in one go.
   ≈1:02
4. 4
   Stir continuously with a spatula over medium-low heat, evaporating the liquid until the batter becomes thick and no longer sticks to the pan sides, reaching a consistency like chocolate ganache.
   ≈1:16
5. 5
   Transfer the batter to a food processor bowl and let it cool while the mixer runs gently to release residual steam.
   ≈1:38
6. 6
   Separate the 3 eggs into yolks and whites. Add 2 egg yolks to the cooled batter and mix until smooth. Reserve the remaining yolk and all whites.
   ≈1:44
7. 7
   Whip the egg whites until foamy, adding 1 tablespoon of sugar during beating, until stiff peaks form with a smooth, glossy appearance.
   ≈2:12
8. 8
   Gently loosen the chocolate batter with a small amount of egg white, then gradually fold in the remaining whites until just combined, being careful not to overmix.
   ≈2:25
9. 9
   Pour the batter into a buttered 20×30 cm baking pan, smooth the surface, and bake at 190°C for 10 minutes until lightly golden.
   ≈2:39
10. 10
    While the cake bakes, mix the cooled coffee with a small amount of alcohol if desired to make a soaking syrup.
    ≈2:54
11. 11
    As soon as the cake comes out of the oven, brush it generously with the coffee syrup while still warm, allowing it to absorb completely. Cool thoroughly before proceeding.
    ≈3:00
12. 12
    Scrape the seeds from the vanilla bean, combine them in a bowl with sugar and the reserved 2 egg yolks, and whisk until the sugar dissolves and the mixture is smooth.
    ≈3:17
13. 13
    Add mascarpone to the vanilla-egg yolk mixture and fold in gently over a few seconds at low speed, taking care not to overmix.
    ≈3:38
14. 14
    In a separate bowl, whip the very cold heavy cream until stiff peaks form. The cream must be thoroughly chilled and have at least 30% fat content.
    ≈3:46
15. 15
    Gently fold the whipped cream into the mascarpone mixture until just combined, being careful not to deflate the cream or overmix.
    ≈4:00
16. 16
    Once the cake is completely cooled, spread the cream filling over it in a layer about half a centimeter thick.
    ≈4:14
17. 17
    Using the parchment paper to help, gently roll the cake into a log shape, using the paper to guide the roll.
    ≈4:35
18. 18
    Smooth the ends of the rolled cake with a spatula to neaten the edges.
    ≈5:01
19. 19
    Choose a decoration style: simple (dust with cocoa powder only), intermediate (coat with a thin layer of cream and dust with cocoa), or elaborate (pipe cream rosettes, create ladyfinger cookie hearts, and dust with cocoa for contrast).
    ≈5:07
20. 20
    The finished bûche can be prepared ahead—make it in the morning for evening serving, or prepare it the day before. Refrigerate until serving; the cold will make it even more tender.
    ≈6:27