Frozen Tiramisù (Bûche de Noël)
Today is my Birthday and I am super excited to share with you my very own version of this Italian Classic which I make every year, because it is that good!
I hope your will Enjoy this Christmas Recipe as much as I did! Bon Appétit!
For more Bûche de Noël recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Frozen Tiramisù (Bûche de Noël)
This Tiramisù Bûche de Noël will make you travel to Italy in one bite! Once prepared, place it in the freezer, you will be like a Chef!
Ingredients
- 14 Lady Fingers (Homemade or Bought)
- 1/2 cup (120 g) Espresso (or Long Coffee)
STEP 1 –
- 2 sheets gelatin (Substitute with Agar Agar)
- 4 egg yolks
STEP 2 – SYRUP
- 1/4 cup (50 g) sugar
- 2 1/2 Tbsp (37.5 g) water (Bottled)
STEP 3 – MASCARPONE CREAM
- 1 1/4 cups (300 g) heavy whipping cream
- 8 oz (225 g) Mascarpone cheese
Instructions
STEP 1 –
- Place the gelatin in a small bowl full of cold water. Let it set for 10min.
- In the bowl of your stand mixer, beat the egg yolks until light and fluffy (about 5min).
STEP 2 – SYRUP
- Place the sugar and water in a small sauce pan, heat until it reaches 248F/120C. Remove from the heat. Drop the scooped gelatin in, mix until dissolved and pour the hot syrup on the egg yolks while it continues beating. Then, whisk on the highest speed until it has completely cooled down.
- In a separate Mixing Bowl, whisk the mascarpone until fluffly. Then, using your spatula, gently add your egg yolk preparation.
- In another mixing bowl, whip the heavy whipping cream until stiff peaks. Gently fold it into your egg yolk preparation.
ASSEMBLY
- Pour a little bit of your preparation onto the Palm Design Mat and brush it nicely to remove any hidden bubbles.
- Place your Palm Design Mat (face up) inside your Log Mold located on the top of your Small Perforated Baking Sheet. Set Then, add 1/2 of your cream.
- Place a layer of lady fingers on top, previously dipped in an espresso or strong coffee (facing down).
- Finally, add the remaining of the cream and finish with a final layer of lady fingers. Use your offset-spatula to even out. Cover tightly with a plastic wrap and place in the freezer overnight (12 hours)
24 HOURS PRIOR TO ENJOY
- Place your serving plater on top of your Tiramisù. Remove the Square Flexipat® and gently peal off the Quilted Design Mat.
- Now this is the most difficult part of the recipe: Leave your tiramisù in the refrigerator for about 24 hours. This will allow the texture to set and flavors to expend. I promise you, it is worth the wait, as you probably have never tasted anything like this Tiramisù before. Then, sprinkle with cocoa powder before serving and enjoy with a spoon! Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Frozen Tiramisù (Bûche de Noël)
Amount Per Serving
Calories 338
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 187mg62%
Sodium 55mg2%
Potassium 75mg2%
Carbohydrates 18g6%
Fiber 0.2g1%
Sugar 7g8%
Protein 6g12%
Vitamin A 1049IU21%
Vitamin C 0.2mg0%
Calcium 76mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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