Christmas Log Recipe in Tiramisu Style

Prepare the biscuit, preheat the oven to 180°C. Separate the egg whites from the yolks, beat the egg whites until stiff with a pinch of salt, then incorporate the sugar at the end. Beat the egg yolks with a fork and add them to the egg whites, mixing gently. Finally, fold in the flour gradually, still mixing gently.

Spread evenly on a baking sheet lined with parchment paper (shaping it into a rectangle), then bake for 10 minutes.

Remove the cake from the oven, turn it flat onto a damp towel, then remove the parchment paper. Roll the cake using the towel. Let it cool completely afterward.

Meanwhile, prepare the cream by separating the egg whites from the yolks, whisk the yolks with the sugar until the mixture is pale. Add the cream cheese and whisk until you have a smooth and homogeneous mixture. Beat the egg whites until stiff and gently fold them into the previous mixture.

Once the biscuit has cooled, gently unroll it to avoid breaking, then soak it with a coffee/amaretto mixture using a brush. Spread three-quarters of the mascarpone cream over the biscuit and roll it up tightly. (You can place your biscuit on cling film to help you roll it.)

Reserve the log and the remaining cream in the refrigerator for 4 hours.

Remove the log from the refrigerator and cut the two ends to have clean edges. Then cover the log with the remaining cream and refrigerate for 2 hours.

To finish, just before serving, dust the log with a fine layer of cocoa powder.