Tiramisu Yule Log with Caramelized Apples

Ingredients

• 3 unit Egg yolks (for the sponge)
• 3 unit Egg whites (for the sponge)
• 90 g Granulated sugar (for the sponge)
• 30 g Cornstarch (for the sponge)
• 60 g Type 45 flour (for the sponge)
• 2 unit Granny Smith or Golden apples (peeled, cored and diced)
• 30 g Salted butter (for the caramelized apples)
• 50 g Vergeoise (brown sugar) (for the caramelized apples)
• 100 g Granulated sugar (for the Calvados caramel syrup)
• 20 ml Calvados (for the syrup and finishing)
• 100 ml Water (for the syrup)
• 350 g Mascarpone (base of the tiramisu cream)
• 140 g Granulated sugar (for the tiramisu cream)
• 7 unit Egg yolks (for the tiramisu sabayon)
• 45 ml Water (for the sabayon)
• 4 unit Gelatin sheets (2 g each, to stabilize the cream)
• 600 ml Whole milk cream 30% fat (for the whipped cream)
• 125 g 70% cocoa dark chocolate (for the rocher glaze)
• 8 ml Grape seed oil (for the rocher glaze)
• 40 g Toasted chopped almonds (for the rocher glaze)
• 200 g Neutral cake glaze (base of the marble glaze)
• 5 drops Liquid coffee extract (for the marble glaze)

Instructions

1. Whisk the egg whites

   In the mixer bowl, place the 3 egg whites, add 30 g of granulated sugar and whisk until firm peaks form (about 3 mm wide).

   Time: PT10M

2. Fold in the yolks and dry ingredients

   Pour the 3 egg yolks over the surface of the whites, mix 3‑4 seconds on very low speed. Add half of the flour and cornstarch, gently fold with the spatula lifting the batter from the bottom, then add the remaining dry ingredients and homogenize.

   Time: PT5M

3. Bake the genoise sponge

   Spread the batter on a baking sheet lined with parchment paper (40 × 30 cm), smooth with the palette. Bake at 180°C for 12‑15 minutes until the sponge is golden and slightly springy.

   Time: PT15M

   Temperature: 180°C

4. Caramelized apples

   Melt 30 g of salted butter in a pan, add the apple dice, sauté for 2 minutes, then add 50 g of vergeoise. Cook over medium heat, stirring until the dice are tender and caramelized (about 10 minutes). Transfer to a plate to cool.

   Time: PT12M

5. Calvados caramel syrup

   In a small saucepan, combine 100 g of granulated sugar, 100 ml of water and bring to a boil. As soon as it boils, remove from heat, let cool slightly then add 20 ml of Calvados. Cool completely before use.

   Time: PT10M

6. Whip the cream

   Pour 600 ml of very cold whole milk cream into the mixer bowl, whisk until a firm cream forms. Refrigerate.

   Time: PT5M

7. Prepare the sabayon (tiramisu base)

   In a saucepan, bring 45 ml of water with 140 g of granulated sugar to a boil. Heat to 115°C, remove from heat. In the mixer bowl, pour the 7 egg yolks, add the hot syrup in a stream while whisking, then incorporate the pre‑softened gelatin. Return the mixture to the heat for a few seconds until thickened, let cool slightly.

   Time: PT10M

   Temperature: 115°C

8. Mix mascarpone and sabayon, then fold in the whipped cream

   Add the mascarpone (350 g) to the warm sabayon, mix gently until a smooth paste forms. Then fold in the whipped cream in three additions, lifting the mass with the spatula to keep the volume.

   Time: PT5M

9. Cut the sponge into strips

   On the parchment paper, cut a strip 30 cm x 8 cm (base of the log) and a small strip 4.5 cm wide for the centre.

   Time: PT5M

10. Assemble the log

    In the log mold, spread a third of the tiramisu cream height. Distribute the caramelized apple dice. Soak the main sponge strip with a drizzle of syrup (underside), place it over the apples, then soak the top with a second drizzle of syrup. Add a second layer of cream, place the apple dice again, then cover with the small soaked sponge strip. Finish with the remaining cream and smooth the surface.

    Time: PT15M

11. Initial freezing

    Place the assembled log in the freezer for at least 4 hours to firm up and ease unmolding.

    Time: PT4H

12. Chocolate‑almond rocher glaze

    Melt 125 g of dark chocolate at 35°C (bain‑marie or gentle microwave). Add 8 ml of grape seed oil, mix, then incorporate 40 g of toasted chopped almonds. Using a teaspoon, form small piles on a sheet of parchment paper, cover with a second sheet and flatten slightly with a flat‑bottomed glass. Cool then refrigerate.

    Time: PT10M

    Temperature: 35°C

13. Coffee marble glaze

    Gently warm the neutral glaze to 20‑25°C until fluid. Add a few drops of coffee extract, stir lightly to create a marble effect with a spatula.

    Time: PT5M

    Temperature: 22°C

14. Finishing and decoration

    Unmold the log (remove the mold ends, use a torch to detach the edges if needed). Place the log on a rack, coat with the marble glaze, smooth. Arrange the chocolate rochers on the sides and top. Return to the freezer for 10 minutes to set the glaze, then serve.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g