Tiramisu Bûche
Sponge fingers, coffee cream and chocolate cream in a light mascarpone mousse
Hello food lovers,
for a Christmas celebration with Italian flavours we have a very special Bûche for you: our Tiramisu Bûche! Beneath the velvety brown coating with coffee bean pattern hide sponge fingers, a coffee cream, a chocolate cream and a light mascarpone mousse.
Sounds like a dessert for adults? Not quite! We use Liquid aroma of cappuccino instead of pure coffee. It tastes much milder, which is why children also love this Bûche. And the aroma is very easy to dose.
The recipe serves 8 to 10 people, and the best part: you can prepare the Bûche days or even weeks in advance and freeze it. On the day of the celebration you only need to decorate it and let it thaw.
Ingredients
Sponge fingers
Coffee cream
Chocolate cream
Mascarpone mousse
Step by step
Ladyfinger sponge
Whip the meringue
Start with the ladyfinger sponge so it has enough time to cool after baking. Preheat the oven to 180 °C convection. Separate the two eggs and whip the egg whites with 55 g sugar to a nice, firm meringue.
Cappuccino aroma for the egg yolk
Stir 1 tsp Cappuccino liquid aroma into the 2 egg yolks. We chose this aroma because it is milder than pure coffee and therefore suits almost everyone. It is also super easy to dose.
Fold in the egg yolk
Add the egg yolk and aroma mixture to the meringue and carefully fold it in with the dough scraper.
Fold in the flour
Finally, sieve 55 g flour over the batter and mix everything as gently as possible with the dough scraper. The more gently you work, the more air stays in the batter and the fluffier your sponge will be. Let the batter stand for a few minutes.
Swiss white flour, 1 kg
Spread into the baking frame
Place a silicone mat on a perforated baking tray and set the adjustable baking frame on top, adjusted to the smallest size (19 × 28 cm). Spray the mat and frame with non-stick spray, pour in the batter and spread it evenly with an angled spatula.
Silicone mat - 40 x 30 cm
Aluminium perforated baking tray 40 x 30 cm
Adjustable stainless steel baking frame
250ml non-stick spray
Dust and bake
Dust the sponge with 15 g icing sugar and bake it for 10 minutes in the oven preheated to 180 °C convection.
Cut the sponge
Let the sponge cool for 10 to 15 minutes, then run a knife along the frame so it releases easily. Cut two rectangles: a smaller one for the filling and a larger one for the base of the bûche.
Want to prepare the bûche over several days? Then store the sponge in a tin or wrapped in cling film in the freezer.
Coffee cream
Soak the gelatine
Soak 2 sheets of Gelatine in cold water for 5 minutes.
RUF gelatine sheets, 12 pieces
Whisk the egg yolk and sugar
Put 1 egg yolk and 10 g sugar in a bowl and whisk lightly until foamy.
Stir in the cappuccino aroma
Stir 2 tsp of cappuccino liquid aroma into the egg yolk mixture and set it aside briefly.
Warm the milk and cream
Warm 100 g milk and 75 g double cream in a pot. As soon as the mixture starts to steam, remove the pot from the heat, add the egg yolk and aroma mixture and stir everything vigorously with the whisk.
Heat to 82 to 85 °C
Return the pot to the stove and heat the cream to 82 to 85 °C, stirring constantly. The whisk with thermometer makes this easy: set the temperature, stir, and it will beep as soon as the temperature is reached. Then remove the pot from the heat immediately.
Whisk thermometer 2 in 1
Pour into the insert mould
Add the soaked Gelatine and stir for 1 minute with the whisk. Pour the coffee cream into the Silikomart insert mould (22 cm) and place it in the freezer for 30 minutes. In the meantime, make the chocolate cream.
Bûche insert 22 cm
Chocolate cream
Whisk egg yolk and sugar
Whisk 1 egg yolk (20 g) with 10 g sugar in a bowl until frothy, then set the mixture aside.
Melt the chocolate
Melt 50 g dark chocolate in the microwave or over a water bath. Pour 50 g milk and 50 g double cream into a saucepan.
Add liquid aroma and heat
Add 1 tsp cappuccino liquid aroma to the saucepan and heat the mixture. As soon as it starts to steam, remove the saucepan from the hob.
Heat to 82 to 85 °C
Add the egg yolk and sugar mixture and whisk everything vigorously. Heat the cream over medium heat, stirring constantly, to 82 to 85 °C, and remove the saucepan from the hob immediately once the temperature is reached.
Whisk thermometer 2 in 1
Pour over the chocolate
Pour the hot cream over the dark chocolate, leave it to stand for 1 to 2 minutes, then carefully whisk everything together.
Have you noticed? There is no Gelatine here! The chocolate takes care of this job: it lets the cream set nicely as it cools.
Finish the filling
Take the filling mould out of the freezer and place the smaller sponge on the coffee cream. Press it down only lightly, as the cream is not yet fully set. Pour the chocolate cream over it, smooth it level and put the filling in the freezer for at least 3 to 4 hours. Of course, you can also prepare it a few days in advance.
Mascarpone Mousse
Soak the gelatine
Soak 2 sheets of Gelatine in cold water.
RUF Gelatine sheets, 12 pieces
Melt the white chocolate
Pour 100 g double cream into a saucepan and set it aside briefly. Melt 50 g white chocolate in a glass bowl in the microwave or over a water bath.
White couverture drops 500 g
Bring the cream to the boil
Heat the cream until it starts to boil. Remove the saucepan from the heat, add the squeezed Gelatine and stir everything well with the Whisk.
Stir in the Tiramisu aroma
Pour the cream and Gelatine mixture over the melted chocolate and stir it with the Whisk. Stir in 2 tsp Tiramisu aroma and let the mixture cool to room temperature.
Tiramisu aroma, 100 g
Whip the mascarpone cream
Put 30 g icing sugar, 100 g mascarpone and 200 g double cream into a Mixing bowl and whip everything into a nice whipped cream. It should be well whipped but not too stiff.
Fold in the whipped cream
Once the chocolate mixture is at most 25 to 29 °C, gently fold the whipped cream in three portions with the Whisk. Please be patient: if the chocolate is still too warm, the cream will melt and the mousse will become runny.
Assembly
Place the mat and fill with mousse
Place the Silicone mat «Kaffeebohnen» in the classic Bûche mould from Silikomart. All our Bûche mats fit this mould, so you can change the look exactly as you like. Fill the mould about one third full with Mascarpone Mousse and spread it up the sides with a small Angled spatula. This prevents air bubbles and ensures the mousse reaches every corner.
25 cm silicone Bûche mould
Silicone mats for Bûche: Silicone mat: coffee beans
Insert the filling
Remove the frozen filling from its mould and place it in the centre of the Bûche.
Add the sponge and freeze
Pour the remaining mousse into the mould and spread it evenly with the Spatula. Finally, place the larger sponge on top and press it down gently. Put it in the freezer for at least 5 to 6 hours. The Bûche can stay there for up to 3 weeks without its consistency changing. Perfect if you want to prepare your Christmas dessert with plenty of time to spare!
Decoration
Prepare the Velvet spray
Place the brown Velvet spray in warm water (30 °C) for about 10 minutes so that the cocoa butter in the can liquefies. Put a sheet of baking paper on a Turntable, which keeps it reasonably clean.
Silikomart Velvet spray - choose colour: Brown
Unmould the Bûche
Loosen the frozen Bûche from the mould and place it on the Turntable.
25 cm silicone Bûche mould
Spray the Bûche
Place everything in a tall box so that the Velvet spray does not end up all over the kitchen. Shake the can well and spray the Bûche from a distance of about 20 cm, which makes the coating fine and even.
Plating and gold flakes
Place the Bûche on a Bûche base or a nice plate. Now you can decorate to your heart's content! We kept it simple and sprinkled the Bûche with gold flakes.
Coffee beans and topper
Scatter a few chocolate coffee beans and, finally, insert a few Cake topper into the Bûche. Let it thaw in the fridge for 6 to 8 hours before serving; it works just as well the day before. Buon appetito!
Chocolate coffee beans
Christmas tree wooden Cake toppers
Tiramisu Bûche
Ingredients
Ladyfinger sponge
Coffee cream
Chocolate cream
Mascarpone mousse
Decoration
Preparation
- Sponge: Whip the egg whites with sugar to a meringue, fold in the egg yolks with Cappuccino Liquid aroma and flour, dust with icing sugar in the baking frame (19 × 28 cm), bake for 10 min. at 180 °C convection, cut out two rectangles.
- Coffee cream: Warm the milk and cream, add the egg yolks, sugar and aroma, heat to 82 to 85 °C, stir in the gelatine, pour into the insert mould, freeze for 30 min.
- Chocolate cream: Prepare as for the coffee cream without gelatine, pour over the dark chocolate and stir.
- Insert: Small sponge on the coffee cream, chocolate cream on top, freeze for 3 to 4 hrs.
- Mousse: Pour hot cream with gelatine over the white chocolate, add Tiramisu Liquid aroma, cool to 25 to 29 °C, fold in the whipped mascarpone cream in three portions.
- Assembly: Mat into the mould, mousse, insert, mousse, large sponge, freeze for at least 5 to 6 hrs.
- Decoration: Spray the frozen log with brown Velvet spray, add gold flakes, coffee beans and topper, thaw in the fridge for 6 to 8 hrs.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team: exactly the sizes this recipe has been tested with.
Ingredients
RUF gelatine sheets, 12 pieces
Tiramisu liquid aroma, 100 g
White couverture drops 500 g
Swiss white flour, 1 kg
250ml Non-stick spray
Silikomart Velvet spray, choose colour: Brown
Chocolate coffee beans
Christmas tree wooden cake topper
Accessories
25 cm silicone Bûche mould
Silicone mats for Bûche - Silicone mat: coffee beans
Bûche insert 22cm
Adjustable stainless steel Baking frame
Silicone mat - 40 x 30 cm
Perforated aluminium sheet 40 x 30 cm
Whisk Thermometer 2 in 1
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it turns out perfectly
You can make the sponge and filling a few days in advance and freeze them. The finished Bûche keeps for up to 3 weeks in the freezer. On the day itself, you only need to add the decoration, and the night before it can thaw in the fridge.
All our Bûche mats fit the classic Bûche mould from Silikomart. So instead of «coffee beans», you can choose a different pattern every year.
You'll find everything about moulds, fillings and Velvet spray in our Christmas Bûche tips & tricks.
Frequently asked questions
Yes, absolutely! Undecorated, it keeps for up to 3 weeks in the freezer. On the day, decorate it while still frozen and let it thaw in the fridge for 6 to 8 hours before serving.
We haven't tested this, but it should work well. Liquid aroma of Cappuccino only has a very mild coffee flavour and gives the typical Tiramisu taste. That's why even people who aren't big coffee fans enjoy it.
Dark chocolate takes on this role: as it cools, it sets firm and gives the cream enough structure to hold the filling.
Print recipe
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Comments
Question de Karin
By: Karin R. On 2024-12-12Bonjour, est-ce que je peux faire cette bûche dans le moule en silicone snowfall? Si oui, quel insert devrais-je acheter? Merci pour votre réponse.
Question de Patricia
By: Patricia C. On 2024-12-12Bonjour,
Puis-je faire cette bûche avec l'insert Snowy?
Question de Tatiana
By: Tatiana M. On 2024-11-23Je l'ai faite l'année dernière et je vais la refaire une fois cette année ! Elle est vraiment très bonne, merci.
Replied by: Karin On 2024-11-25
Question de Alexandre
By: Alexandre G. On 2023-12-17Bonjour,
Si j’interprète bien les différents commentaires, il serait donc possible de préparer cette bûche quelques jours à l’avance et la conserver au congélateur ? Merci.
Replied by: Laura On 2023-12-18
Question de Marilyne
By: Marilyne C. On 2023-11-22Bonjour,
Je désire faire cette recette avec le moule coeur TIAMO. Pourriez-vous me dire les quantités.
Un grand merci et une belle journée.
Question de Déborah
By: Déborah D. On 2022-12-20Bonjour Cindy,
Oui vous pouvez sans autre faire cette recette dans le moule Spiral. Vous devrez juste modifier les quantités (divisé par 1.2 tous les ingrédients) car le moule est plus petit. Vous pouvez également utiliser le moule en silicone pour faire le biscuit, voici le lien https://cakelicious.ch/fr/inserts/8208-tapis-pour-genoise-et-gelee-8051085064267.html.
Belle journée à vous aussi et bonne pâtisserie :-)
Question de Cindy
By: Cindy L. On 2022-12-20Bonjour,
Est-ce que je peux faire cette recette dans le kit spiral Roll ?
Pour le biscuit roule, j’ai un tapis en silicone, ça fonctionne aussi ?
Merci beaucoup pour votre aide et belle journée !
Question de Angela
By: Angela S. On 2022-12-11Bonsoir, J'avais trop de préparation crémeux café" pour mon insert alors je l'ai mis dans des demi-sphères pour le goûter séparément. Ca a vraiment un goût beaucoup trop prononcé de gélatine, ce n'est pas terrible, je me demande si une feuille aurait suffit vu le peu de préparation. J'espère qu'avec le biscuit et crémeux chocolat, le goût sera meilleur."
Replied by: Laura On 2022-12-12
Question de Sandra
By: Sandra S. On 2022-11-30Bonjour,
Est-il possible de remplacer l’arôme cappuccino par l’arôme tiramisu? Et quelles quantité?
Grand merci
Sandra
Replied by: Karin On 2022-11-30
Question de Debora
By: Debora A. On 2022-11-11Bonjour,
Est-ce que cette recette peut être utilisée dans le moule Mr. Pillow ? Si oui, de combien faudra-t-il diminuer les quantités?
Replied by: Laura On 2022-11-14
Replied by: Debora A. On 2022-11-14
Replied by: Laura On 2022-11-15
Question de Jocelyne
By: Jocelyne H. On 2021-12-27Bonjour, je souhaiterais faire cette recette mais pour le moule Intreccio. Est-ce que les quantités sont les mêmes ou je dois faire 1,5 fois la recette? Je vous remercie pour votre réponse. et merci pour votre site. Il est top
Replied by: Karin On 2021-12-27
Réponse à Vous
By: Karin On 2021-12-23pouvez sans autre mettre de l'arôme cappuccino à la place :-)
Belle journée et bonne pâtisserie ;-)
Question de Valentine
By: Valentine H. On 2021-12-23Bonjour
Je n’ai pas d’arôme tiramisu, est ce qu’il est vraiment nécessaire? Si oui, par quoi puis je le remplacer?
Replied by: Valentine H. On 2021-12-23
Question de Aline
By: Aline B. On 2021-12-21Bonjour,
Puis je remplacer le biscuit fait maison par ceux acheté dans le commerce?
Replied by: Laura On 2021-12-21
Question de Virginie
By: Virginie V. On 2021-12-10Bonjour Karim,
J'ai commandé le moule que vous utilisez ici mais comme l'insert n'était plus disponible, j'ai dû commander la multiple. Comment je gère en terme de quantités ? Merci pour votre aide ! Ce sera ma première bûche :)
Replied by: Virginie V. On 2021-12-10
Replied by: Laura On 2021-12-10
Question de Sabine
By: Sabine S. On 2021-12-08Bonjour, ma bûche est prête pour Noel..... si je décide de faire dans un autre moule avec les mêmes quantités, lequel me proposeriez-vous???? MERCI et belle journée
Replied by: Karin On 2021-12-08
Replied by: Sabine S. On 2022-12-19
Replied by: Karin On 2022-12-19
Réponse
By: Laura On 2021-12-07Oui il vous faudra 5,3gr par préparation :)
Belle journée!
Réponse à Merci
By: Karin On 2021-12-06pour votre message.
Avec de la gélatine à 150 bloom il faudra en mettre 5.3 gr pour que cela équivaut à celle de la recette :)
Bonne pâtisserie et belle journée :)
Replied by: Anais P. On 2021-12-06
Question de Anais
By: Anais P. On 2021-12-06Bonjour,
Je n'ai pas de gélatine 240 bloom mais de la 150, pouvez vous m'indiquer combien de grammes me faut-il svp ?
Merci d'avance, je vais tester votre recette si inspirante à Noël :)
Replied by: Anais P. On 2021-12-13
Question de Mireille
By: Mireille W. On 2021-12-01Bonjour, pour combien de personnes cette bûche?
Replied by: Karin On 2021-12-01
Réponse à Merci
By: Karin On 2021-11-29pour votre message. Après la décoration il faut la laisser au frigo, le temps qu'elle décongèle. Il faut entre 5 à 6h pour que votre bûche soit complètement décongelée.
Bonne pâtisserie et belle journée :-)
Question de Emilie
By: Emilie M. On 2021-11-29Bonjour.
Je pense préparer ma bûche en avance ces prochains jours et la sprayer et décorer samedi.
Je l'a sert à mes invités samedi soir.
Après l'avoir décoré je l'a remet au congél ou je peux la laisser au frigo ?
Merci beaucoup.
Question de Caroline
By: Caroline O. On 2020-12-13Bonjour,
Est-ce que l’on peut manger cette bûche glacée également ?
Replied by: Karin On 2020-12-13
Replied by: Caroline O. On 2020-12-17
Question de Marie
By: Marie B. On 2020-12-13Bonjour,
N'ayant pas non plus d'arôme cappuccino j'y ai mis 2 bonnes cuillières de café soluble. Mon insert (pas encore congelé) avait un bon goût de café :-)
Replied by: Alexandra A. On 2024-12-17
Replied by: Alexandra A. On 2024-12-17
Replied by: Alexandra A. On 2024-12-17
Replied by: Alexandra A. On 2024-12-17
Replied by: Alexandra A. On 2024-12-17
Replied by: Alexandra A. On 2024-12-17
Replied by: Alexandra A. On 2024-12-17
Replied by: Alexandra A. On 2024-12-17
Replied by: Alexandra A. On 2024-12-17
Replied by: Alexandra A. On 2024-12-17
Replied by: Alexandra A. On 2024-12-17
Replied by: Alexandra A. On 2024-12-17
Replied by: Alexandra A. On 2024-12-17
Replied by: Alexandra A. On 2024-12-17
Replied by: Alexandra A. On 2024-12-17
Replied by: Alexandra A. On 2024-12-17
Question de Amélie
By: Amélie A. On 2020-10-29Bonjour,
je n'ai pas d'arôme cappuccino : est-ce possible de faire avec du vrai café décaféiné?
merci de votre réponse.
Replied by: Karin On 2020-10-30