Vertical Tiramisu Log Recipe

Sponge Cake: 120g egg whites, 70g granulated sugar, 60g egg yolks, 40g starch, 40g all-purpose flour. Beat the egg whites, gradually adding the sugar. Fold in the yolks with a spatula, then add the sifted starch and flour. Spread on a baking sheet lined with parchment paper and smooth with a spatula. Bake for about 10 minutes at 200°C. Invert the baking sheet onto a piece of parchment paper and carefully unmold by removing the first parchment, then immediately roll your cake in the new piece of paper.

Mascarpone cream: 3 egg yolks, 250 g of mascarpone, 22 cl of very cold liquid cream, 100 g of icing sugar, 3 sheets of gelatin (6 g), Rum (1 to 2 tablespoons), Coffee. Soak the gelatin sheets in cold water. Whisk the egg yolks with the icing sugar for a long time, then incorporate the mascarpone. Whip the very cold liquid cream until it forms soft peaks. Heat a little rum, then pour it into a large bowl! Drain the gelatin and melt it in the warm but not boiling rum! Let it cool slightly, then mix in 2 tablespoons of whipped cream. Add part of the mascarpone cream, stirring well! Add the rest along with the whipped cream. Unroll your sponge cake and soak it in coffee, but not as much as for a tiramisu; the cake should end up brown. Spread a layer of cream on top and refrigerate for several hours without rolling the cake!

Ganache: here 80 g of dark chocolate, 80 g of heavy cream. Bring the cream to a boil and then pour it over the chopped chocolate. Gently mix with a whisk starting from the center and widening the circle until a smooth and shiny ganache forms. Let cool.

Mushrooms: 1 egg white (30 g) 60 g of powdered sugar cocoa powder Place the egg white and sugar in a bowl set over a water bath and whip with an electric mixer until you achieve a shiny and firm meringue that forms the famous peaks! Remove from heat and continue to whip for another 2 minutes. Fill a piping bag with a smooth tip about 8 mm in diameter. Pipe the stems by making drops that are 3 to 4 cm high. I did it by feel 😉 For the caps, pipe half-spheres of meringue that are 3 to 4 cm wide. Again, just by feel 😉 Dust with cocoa. Bake for 2 hours at 105°C. Then let cool completely in the oven. Using the tip of a knife, make a small hole under the cap of the mushrooms to insert the stem. Most of mine had a peak, making it very convenient 😉 I also added a bit of ganache to ensure they held together well during transport.

Decoration: Pistachio Icing Sugar Frozen Red Fruits Blend some pistachios to make mousse or to tint powdered sugar green.

To finish ASSEMBLY!!! Take your biscuit out of the fridge and cut it into three equal strips widthwise. Start by gently rolling one strip, hoping the cream is firm. Then continue by rolling with the second and third strips, pressing the ends together each time. The ganache will also help cover any imperfections 😉 Position your log on a plate and then place it in the fridge for a little while (1 hour or 2 if you have time). If you have an adjustable cake ring (a small one), now is the time to use it to surround the cake while it chills. Otherwise, make a band with thick aluminum foil to hold the biscuit. Remove your biscuit and flip it onto a serving platter for a smooth finish on top. Using a spatula, gradually spread the ganache starting from the bottom and moving upward. Try to create a wood effect! Go around the biscuit several times until there is no ganache left. Place your mushrooms here and there, as well as the red fruits, and sprinkle with crushed pistachios. Dust the whole thing with powdered sugar for a snowy effect 😉