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–+ servings

Chocolate and Vanilla Mascarpone Bûche

bakingwithnessa
This delicious Chocolate Mascarpone Yule Log is a classic twist from the Italian Tiramisù. You will finish dessert on such a sweet note!
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Prep Time 20 minutes
Bake Time 10 minutes
REFRIGERATE 2 hours
Total Time 2 hours 30 minutes
Course Christmas Buche, Dessert
Cuisine French
Servings 10

Equipment

Flexiflat™
Medium Bonmat™
Baking Sheet (M)
Magnetic Measuring
Mixing Bowl
Egg Separator
Whisk
Mini Whisk
Spatula
Whisk Spatula
Offset Mini Spatula
Cake Server Knife

Ingredients
 

CHOCOLATE SPONGE

  • 4 (120 g) egg whites
  • 3 Tbsp (35 g) sugar (Divided | Beat with Egg Whites - Original recipe calls for 7tbsp | 85g)
  • 4 (70 g) egg yolks
  • 1/3 cup (65 g) sugar (Beat with Egg Yolks - Original recipe calls for 10Tbsp | 120g)
  • 1/2 cup (65 g) all-purpose flour
  • 5 Tbsp (25 g) unsweetened cocoa powder

SYRUP

  • 2 Tbsp (30 g) water
  • 2 1/2 Tbsp (30 g) sugar
  • 1 tsp (5 g) vanilla bean paste

MASCARPONE MOUSSE

  • 4 oz (115 g) Mascarpone cheese
  • 1 cup (240 g) heavy whipping cream
  • 5 Tbsp (60 g) sugar
  • 1 tsp (5 g) vanilla bean paste

Instructions
 

CHOCOLATE SPONGE

  • Separate the egg yolks from your eggs whites into two mixing bowls.
  • In the first mixing bowl, beat the egg whites with half of the sugar. Before stiff peaks, add the remaining half. Set aside.
  • In another mixing bowl, beat the egg yolks with the sugar for about 3 minutes on medium high speed or until it has doubled in size and lighter in color. Combine the all-purpose flour and unsweetened cocoa powder. Then, fold your egg whites in 2 to 3 times.

BAKE!

  • Preheat oven to 410F/210C. Place your Flexiflat® Tray on the top of your Medium perforated baking sheet. 
  • Gently pour over the preparation and evenly spread it with your offset spatula.
  • Bake for 10 minutes at 410F/210C (Every oven heats differently, monitor your yule cake base from 8min). It is ready when the sponge springs back when touched lightly.
  • Once your yule cake base is out of the oven, let it cool down completely in the Flexiflat®.

SYRUP

  • In a small sauce pan on medium heat, add the sugar and water.
  • Once the sugar has completely melted, remove from heat and add the vanilla bean paste. Set aside to cool down.

MASCARPONE MOUSSE

  • While your chocolate sponge and the syrup is cooling down, prepare the mascarpone cream.
  • In a mixing bowl, beat the cold mascarpone cheese, heavy whipping cream, sugar and vanilla bean paste together until smooth and stiff peaks. Set aside in the refrigerator while taking care of your chocolate sponge.

ASSEMBLY

  • Once the yule cake has cooled down, brush the syrup over evenly: Be generous!
  • Spread 3/4 of the mascarpone mousse.
  • Then, carefully roll it placing it directly on your service tray.
  • Using your off set spatula, spread the remaining of the cream over your yule log. With the help of a fork create the "wooden" design.
  • Let it set in the refrigerator for about 2 hours minimum (best overnight). Take it out of the refrigerator one hour prior enjoying it so the cream has time to come back to room temperature. Sprinkle cocoa powder on top. Enjoy & Bon Appétit!

Video

Special Notes

 

Nutrition

Nutrition Facts
Chocolate and Vanilla Mascarpone Bûche
Amount Per Serving
Calories 307 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 116mg39%
Sodium 37mg2%
Potassium 95mg3%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 31g34%
Protein 5g10%
Vitamin A 612IU12%
Vitamin C 0.1mg0%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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