Tiramisu Yule Log

Steps

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1. 1
   Roll out the chocolate crust to about 3mm thickness and freeze for approximately 30 minutes. Cut into a rectangle matching the mold size but slightly larger by a couple of millimeters to account for shrinkage during baking. Freeze again, then sandwich between parchment paper and bake at 400°F (205°C) for about 20 minutes.
   ≈0:33
2. 2
   Combine room temperature egg whites with a pinch of cream of tartar in a mixer. Mix at low speed and add a quarter of the total sugar needed. Gradually add the remaining sugar while continuing to beat until stiff peaks form. Add egg yolks directly to the meringue and mix until just combined.
   ≈1:29
3. 3
   Gently fold in the sifted flour and other dry ingredients using a spider skimmer to prevent the mixture from deflating.
   ≈1:59
4. 4
   Spread the mixture onto a lightly greased parchment paper or baking tray and bake at 400°F (205°C) for about 12 minutes. Cool completely and freeze overnight.
   ≈2:28
5. 5
   Unmold the frozen sponge sheet and cut it into pieces suitable for the Yule log shape. Save the trimmings for other desserts.
   ≈3:02
6. 6
   Make the coffee gel by reducing espresso with sugar to create a coffee extract. Add Kahlúa liqueur or preferred coffee-flavored spirit, then stir in the agar agar mixture. Bring to a boil and cook for a couple of minutes. Cool over ice water and refrigerate. Pour into a prepared acetate tube, freeze overnight, then extract the frozen gel with a long wooden spoon. Alternatively, use silicone molds to create half-moon shapes.
   ≈3:33
7. 7
   For the tiramisu filling, combine mascarpone cheese and heavy cream and whip to soft peaks. In a separate bowl, prepare the sabayon by cooking sugar to 250°F (120°C) and pouring it into beating egg yolks. Once cooled, add melted gelatin and mix quickly. Fold this mixture into the mascarpone cream and finish with a whisk.
   ≈5:14
8. 8
   Assemble the Yule log using a standard silicone mold. Fill the mold halfway with mascarpone filling and smooth both sides with a spatula. Place the first sponge layer and generously soak it with coffee punch—no dry spots. Cover with more filling, tuck in the frozen coffee gel, add another layer of filling, then the final sponge layer and more coffee punch. Top with the chocolate crust and freeze overnight.
   ≈6:42
9. 9
   Prepare the chocolate glaze (optional) by pouring hot cream with honey over bittersweet chocolate, letting it sit a couple of minutes, then blending until smooth. You may skip this and dust with cocoa powder instead.
   ≈7:44
10. 10
    Demold the frozen cake and return it to the freezer until ready to glaze. Cool the chocolate glaze to 40°F (4°C) and apply it to the log. Remove excess glaze with acetate or plastic wrap, transfer to a Yule log cake board, and mark the glaze with a fork. Dust with cocoa powder and refrigerate overnight to thaw naturally.
    ≈8:00