️Recette de Bûche de Noël Tiramisu { facile et rapide }

Ingredients

• 4 large Egg Whites (separated from yolks, room temperature)
• 4 large Egg Yolks (room temperature)
• 0.5 g Salt (pinch, helps stabilize egg whites)
• 125 g Granulated Sugar (for the genoise batter)
• 5 ml Vanilla Extract (1 teaspoon liquid vanilla)
• 125 g All-Purpose Flour (sifted)
• 5 g Baking Powder (half a standard sachet, double‑acting)
• 15 ml Vegetable Oil (1 tablespoon, for greasing the silicone mat)
• 2 g Flour (for greasing) (light dusting on the greased mat)
• 340 g Mascarpone Cheese (full‑fat, chilled)
• 40 g Powdered Sugar (for the mascarpone cream)
• 1 sachet Vanilla Sugar (standard 8 g sachet)
• 300 ml Heavy Cream (very cold, 30 % fat)
• 10 ml Coffee Essence (2 teaspoons, can replace with strong espresso or coffee liqueur)
• 100 ml Cold Espresso (for soaking the genoise, brewed strong and cooled)
• 5 g Cocoa Powder (for dusting the finished roll)
• 6 pieces Chocolate Tuiles (store‑bought, for decoration)

Instructions

1. Separate Eggs

   Separate the eggs, placing the 4 egg whites in a clean mixing bowl and the 4 yolks in another bowl. Keep both at room temperature.

   Time: PT2M

2. Whisk Egg Whites

   Add a pinch of salt to the egg whites and whisk with the electric mixer on medium speed until they become foamy.

   Time: PT3M

3. Add Sugar to Egg Whites

   Gradually add the 125 g granulated sugar while continuing to whisk until stiff, glossy peaks form.

   Time: PT4M

4. Incorporate Yolks and Vanilla

   With the mixer on low, slowly add the 4 yolks one at a time, then stir in 5 ml vanilla extract.

   Time: PT2M

5. Fold in Flour and Baking Powder

   Sift the 125 g flour together with 5 g baking powder. Gently fold the dry mixture into the batter using a spatula, lifting from the bottom to keep the air.

   Time: PT3M

6. Prepare Baking Surface

   Lay a 40 × 30 cm silicone baking mat on a baking sheet. Brush the mat with 15 ml oil and dust lightly with flour, tapping off excess.

   Time: PT2M

7. Spread Batter

   Pour the batter onto the prepared mat and spread it evenly with the spatula to form a thin, uniform rectangle.

   Time: PT1M

8. Bake Genoise

   Tap the tray gently on the counter to release air bubbles, then bake in a pre‑heated oven at 180°C for 8–10 minutes, or until lightly golden and springy to the touch.

   Time: PT10M

   Temperature: 180°C

9. Cool and Roll Sponge

   Allow the genoise to cool for a few minutes. Place a damp kitchen towel on the work surface, lay a sheet of parchment paper, then carefully unmold the sponge onto the parchment. Roll it together with the towel and let it cool completely at room temperature.

   Time: PT10M

10. Make Mascarpone Cream

    In a clean bowl combine 340 g mascarpone, 40 g powdered sugar, the vanilla‑sugar sachet and 300 ml very cold heavy cream. Whisk with the electric mixer on high until firm peaks form.

    Time: PT10M

11. Flavor Cream with Coffee

    Scoop out about 1/4 of the whipped cream and set aside for later decoration. To the remaining cream add 10 ml coffee essence (or espresso) and mix gently.

    Time: PT2M

12. Soak Sponge with Espresso

    Unroll the cooled genoise, place it on a clean surface and brush lightly with 100 ml cold espresso, ensuring even coverage but not soggy.

    Time: PT2M

13. Spread Coffee‑Flavored Cream

    Spread the coffee‑flavored mascarpone cream over the entire surface of the sponge, about 1 cm thick, leaving a small border around the edges.

    Time: PT3M

14. Roll and Chill

    Roll the sponge tightly from one short side to the other, using the parchment to help. Wrap the roll in the parchment and press gently with a spatula. Transfer to the refrigerator and chill for 1 hour to set.

    Time: PT5M

15. Add Natural Cream Layer

    Remove the roll from the fridge, unwrap the parchment and spread the reserved plain mascarpone cream over the top surface, smoothing with a bench scraper or parchment.

    Time: PT5M

16. Dust with Cocoa

    Sift a light dusting of cocoa powder over the entire roll.

    Time: PT1M

17. Pipe Decorative Roses

    Fit a piping bag with a 6B tip, fill with the remaining plain mascarpone cream and pipe small roses or other designs on the top of the roll.

    Time: PT5M

18. Garnish and Serve

    Place the chocolate tuiles on the sides or on top, trim the ends if desired, transfer the roll to a serving platter and slice with a sharp knife.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Granulated Sugar: Caster sugar
• Instead of Vanilla Extract: Vanilla bean, Vanilla sugar sachet
• Instead of All-Purpose Flour: Cake flour
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Vegetable Oil: Melted butter
• Instead of Mascarpone Cheese: Cream cheese (mixed with heavy cream)
• Instead of Powdered Sugar: Caster sugar, blended
• Instead of Vanilla Sugar: Vanilla extract
• Instead of Heavy Cream: Whipping cream
• Instead of Coffee Essence: Espresso, Coffee liqueur
• Instead of Cold Espresso: Strong coffee
• Instead of Cocoa Powder: Unsweetened chocolate, grated
• Instead of Chocolate Tuiles: Chocolate shards

Equipment Needed

• Electric Mixer
• Mixing Bowl
• Fine Mesh Sieve
• Spatula
• Silicone Baking Mat
• Baking Sheet
• Kitchen Towel
• Parchment Paper
• Piping Bag with Tip 6B
• Refrigerator

Critical Steps — Do Not Skip

• Whisk egg whites to stiff peaks
• Fold flour gently to keep air
• Do not over‑bake the genoise (8‑10 min)
• Roll the sponge while still warm
• Whisk mascarpone cream to firm peaks
• Chill the rolled cake for at least 1 hour

Chef Tips from the Video

• Use a kitchen scale for precise measurements; small variations affect sponge texture.
• For an extra coffee kick, replace part of the espresso soak with a shot of espresso.
• A light dusting of cocoa right before serving adds a glossy finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture changes.

Room temperature: Can sit at room temperature for up to 2 hours after serving.

Make-Ahead Tips

• Bake the genoise a day ahead and keep it wrapped in plastic; it stays moist.
• Whipped mascarpone cream can be prepared up to 24 h in advance and kept chilled.
• Assemble the roll no more than 2 hours before serving for optimal texture.

Frequently Asked Questions