The finale of a holiday meal should leave a mark, and a tiramisu-style yule log does just that. Light, creamy and easy to make ahead, this dessert blends classic tiramisu flavors with a festive shape. Follow these practical steps to assemble a show-stopping bûche de Noël that’s ready before the big evening.
Ingredients for a 6-person tiramisu yule log (mascarpone-based)
- Mascarpone cream:
- 380 g mascarpone
- 300 ml heavy cream (30% fat)
- 3 large, very fresh eggs
- 75 g granulated sugar
- 4–5 gelatin sheets
- Mascarpone chantilly:
- 150 g mascarpone
- 150 ml heavy cream
- 15 g icing sugar
- Cookies and soaking liquid:
- 4 cups strong espresso, cooled
- 16 ladyfinger biscuits (savoiardi)
- Decoration:
- Unsweetened cocoa powder for dusting
Prep essentials and quick notes for success
- Chill the mixing bowl and beaters at least 30 minutes before whipping cream.
- Use very fresh eggs for safety and structure when separating yolks and whites.
- Bloom gelatin in cold water; squeeze thoroughly before adding to warm mascarpone.
- Do not over-soak the ladyfingers — a single quick dip is usually enough.
How to make the mascarpone filling and assemble the log
- Place a large bowl and beaters in the fridge for half an hour to chill.
- Soften 380 g mascarpone in a wide bowl so it’s easy to blend. Leave at room temp.
- Put the gelatin sheets into a bowl of cold water and let them soften for 10 minutes.
- Separate egg yolks from whites. Beat the yolks with 75 g sugar until pale and fluffy.
- Warm two tablespoons of mascarpone in a small bowl in the microwave until hot but not boiling.
- Squeeze the gelatin sheets and whisk them into the warm mascarpone until dissolved. Cool slightly.
- Fold the plain mascarpone into the whipped yolk mixture until smooth and even.
- Stir the gelatin-masked mascarpone into that mixture and mix until fully combined.
- Whip the egg whites to stiff peaks in a clean bowl.
- In the chilled bowl, whip 300 ml cream to firm peaks. Gently fold this into the mascarpone base.
- Carefully fold in the beaten egg whites, lifting from the bottom to keep the mousse airy.
- Cover the bowl and refrigerate the filling while you prepare the pan and biscuits.
- Line a 28 cm loaf pan with plastic wrap, leaving excess to overhang the sides for easy removal.
- Transfer the mascarpone filling into a piping bag fitted with a plain nozzle. Pipe a layer of filling into the pan, filling the edges well.
- Quickly dip each ladyfinger into the cooled espresso — one swift pass — and place them across the filling to form a row, snug to the pan sides.
- Repeat alternating layers of piped mascarpone and espresso-dipped ladyfingers until the pan is nearly full. Finish with a top layer of soaked biscuits.
- Cover with the overhanging plastic wrap and chill for at least 6 hours. Overnight is best for firm texture.
- When set, make the mascarpone chantilly: chill the bowl, combine 150 g mascarpone, 150 ml cream and 15 g icing sugar and whip until stable peaks form.
- Unwrap the log on a serving platter by inverting the pan and removing the film and mold carefully.
- Pipe or spread the chantilly over the outside of the log. Use a smooth or star tip for different looks.
- Just before serving, dust the surface with cocoa through a fine sieve. Add chocolate decorations if desired.
Serving tips, timing and storage advice
- Make the log a day ahead to let flavors meld and texture firm up.
- Keep the dessert refrigerated until ready to serve. Slice with a warm knife.
- Stored in an airtight container, the bûche keeps 2 days in the fridge.
- For easier slicing, dip the knife in hot water and wipe between cuts.
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