TIRAMISU YULE LOG

Mix the egg yolks, eggs and the larger portion of sugar in a stand mixer.

Beat the egg whites and add the smaller portion of sugar.

Mix the beaten egg whites with the other mixture and finally add the sifted flour.

Spread out evenly over a silicone mat on a 60cm (24in) x 40cm (16in) sheet tray.

Sift the espresso powder evenly over the sponge.

Roast the coffee beans at 320°F (160°C) for 3 minutes. Bring the milk to a boil and add the coffee beans. Infuse for around 10 minutes. Strain the milk, rescale and correct it if necessary.

Mix the egg yolks and sugar without blanching, and combine with the milk. Thicken the mixture at a temperature of 183°F (84°C), strain and use immediately.

Add the rehydrated gelatin to the warm, strained crème anglaise. Combine the mixture with the melted chocolate, emulsifying it with a spatula until a smooth, glossy, elastic texture forms.



To complete the emulsion, mix using an immersion blender. Be careful not to incorporate any air, and make sure you work at a temperature higher than 95°F (35°C). Leave to set, preferably overnight, at 40°F (4°C).

Use the espresso and sugar to make a syrup, then set aside.

Heat the milk and the invert sugar. Gradually combine the hot mixture with the melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion.



Add the cold heavy cream and the mascarpone. Mix again.



Leave to set in the refrigerator, preferably for 12 hours.



Whisk until the texture is consistent enough to use in a piping bag or with a spatula.

Mix all the ingredients together. Press into small chunks.

Bake at 320°F (160°C) for approx. 12 minutes.

Finely grind the baked coffee streusel in a food processor and combine with the the cereal and melted chocolate.

Bring the Absolu Cristal to a boil with the water then mix using an immersion blender.



Immediately apply using a spray gun at approx. 160-175°F (70-80°C).