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Tiramisu Yule Log with Caramelized Apples
A festive Yule log combining the softness of tiramisu, the crunch of genoise sponge, caramelized apples with salted butter and brown sugar, all lifted by a Calvados syrup. Decorated with almond chocolate rochers and a coffee marble glaze, this festive creation will impress your guests.
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Cost Breakdown
Critical Success Points
- • Whisk the egg whites to firm peaks.
- • Reach exactly 115°C when making the sabayon.
- • Incorporate the gelatin without lumps.
- • Soak the biscuits with the syrup without making them soggy.
- • Melt the chocolate at 35°C to avoid overheating.
- • Freeze the log at least 4 hours before unmolding.
Safety Warnings
- • Handle the very hot oven (180°C).
- • The boiling syrup can cause serious burns.
- • Use the torch with care, away from flammable materials.
- • Calvados is flammable, add it off the heat.
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