Tiramisu-flavored Christmas Log, made without a mold
Ingredients:
300 ml cold heavy cream (30% fat)
250 g mascarpone cheese (cold)
30 g icing sugar
1 tsp vanilla extract
100 ml coffee
3 tsp unsweetened cocoa powder (+/-)
Decoration:
1 tsp unsweetened cocoa powder (+/-)
1 tsp icing sugar (+/-)
Coffee beans (optional)
Preparation:
Before starting: Place the heavy cream, mascarpone, bowl, and whisks in the freezer 15 minutes beforehand to ensure a successful recipe!
Pour the cold heavy cream into a tall bowl. Add mascarpone, powdered sugar, and vanilla. Beat everything with an electric mixer until you get a firm cream.
Dip the biscuits in the coffee.
Note: if you want a nice melt-in-your-mouth texture, dip them all the way in; if you want a chewy texture, dip them only halfway.
Place the soaked biscuits side by side on plastic wrap, forming 3 rows of 10 biscuits, with the sugar side up.
Place the whipped cream in a piping bag and make the first layer with this cream, only in the middle, that is, in the central column of biscuits.
Sprinkle with unsweetened cocoa powder.
Again in the center, now make a layer of biscuits completely soaked in coffee.
Now a new layer of cream and sprinkle with cocoa powder. Another layer of soaked biscuits, but this time, the biscuits will be broken in half because we need to reduce the height of the dessert.
Completely cover the surface with the cream (center and sides) and sprinkle with cocoa powder.
Bring the two layers of side biscuits towards the center. Press firmly to form the "chalet" and wrap tightly in plastic wrap.
Place on a serving plate and refrigerate for at least 6 hours.
Carefully remove the plastic wrap. Sprinkle unsweetened cocoa powder over the entire surface. Also sprinkle sifted powdered sugar on top.
Finally, place a few coffee beans on top, if desired for decoration.
The log is easy to cut, a biscuit: one slice! Enjoy :-)
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