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Tiramisu Yule Log (Bûche de Noël)
A festive no‑bake Yule log that captures the classic flavors of tiramisu – coffee‑soaked ladyfinger biscuits, a light mascarpone mousse, coffee‑white‑chocolate ganache and elegant chocolate decorations. Made in a silicone cake mold, it’s perfect for holiday celebrations.
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Cost Breakdown
Critical Success Points
- • Whipping egg whites to stiff peaks
- • Not over‑mixing the biscuit batter
- • Achieving the correct temperature (70‑72 °C) for the yolk mixture
- • Properly hydrating and melting gelatin
- • Tempering dark chocolate for decorations
Safety Warnings
- • Hot sugar syrup can cause severe burns – handle with care.
- • When heating cream for ganache, watch for boiling over.
- • Use a thermometer to avoid overheating the yolk mixture (risk of curdling).
- • Tempered chocolate is very hot; wear gloves when handling.
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