762- Tiramisu Buche / بوش تيراميسو

Ingredients :

Spiced Coffee:
400ml strong expresso coffee
1 cinnamon stick
1/2 nutmeg

Mascarpone cream:
500g mascarpone cheese
4 eggs
100g caster sugar

Assembling & deco:
Lady fingers
Sugar free cacao powder

Whipped cream:
150ml heavy cream
1 teaspoon instant coffee
1 tablespoon icing sugar

Directions :

Step 1:
1- Heat expresso coffee
2- Infuse the cinnamon stick in the strong coffee
3- Grate in a small grater the nut mug in the strong coffee

Step 2:
1- Separate the white from the yolks
2- Beat the yolks with 50g of caster sugar until the mixture whitens and doubles in volume
3- Beat the mascarpone with electric mixer or whisk until you obtain a homogeneous texture
4- Add the yolks mixture to the mascarpone litle at the time while mixing gently with a spatula
5- Beat the whites while gradually adding the 50g of caster sugar until you have a tick and white mixture
6- Add it little at the time to the mascarpone mixture gently with a spatula

Step 3:
1- Place the lady fingers all over to create the structure
2- Soak the lady fingers into the flavored coffee and deposit a first layer of biscuits at the bottom of the mold,
3- Pour a little mascarpone cream, add a second layer of biscuit, then cream, then biscuit, and finally cream
4- Reserve the log in the refrigerator overnight

Step 4:
1- The next day, unmold the tiramisu Bûche on a plate.
2- In a large bowl, place the heavy cream and the instant coffee, and using an electric egg bitter, whip until you have thick texture. Add the icing sugar and mix
3- In a piping bag with a round tip, place the whipped cream, and pip the cream in pics on top of the Tiramisu
4- Reserve in the fridge until the moment of serving. Sprinkle with cocoa powder when serving

Enjoy your meal!

Note: I am using raw eggs as it is in the original tiramisu recipe. Use fresh organic eggs and wash the shells. Otherwise, you can precook the egg yolks in a saucepan with some liquid from the recipe. Cook over a low heat, while stirring constantly, until the yolk mixture reaches 71°C / 160°F or coats a metal spoon with a thin film. Once the yolks are ready, place the saucepan in cold water and continue stirring until the mixture is cool, and use in the recipe as expected.