Tiramisu Tronchetto Recipe, Best Italian Christmas Yule Log Cake

Tiramisu Tronchetto recipe: Mastering the Irresistible Italian Christmas Yule Log Cake.

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Do you need an original Christmas dessert, easy to make and that will amaze your guests? In this recipe, we’re taking the classic Italian Christmas log, the Tronchetto, and giving it a serious upgrade with the flavors of everyone’s favorite – tiramisu! Imagine a light and airy sponge cake rolled up with the creamiest mascarpone filling spiked with espresso and dusted with cocoa powder. Every bite is like being transported to an Italian family on Christmas Eve. This dessert is pure indulgence, but it’s so worth it. Trust me, once you try this Tiramisu Tronchetto, you’ll never go back to regular yule logs again. It’s the perfect centerpiece for your holiday table and is guaranteed to have your guests going crazy over it.

What is Christmas Tronchetto?

The “Tronchetto di Natale,” also known as the “Bûche de Noël” in French, is a traditional dessert prepared during the Christmas holidays in Italy and other European countries. This dessert takes the shape of a tree log, evoking the ancient tradition of the Yule log that was burned in the fireplace as a symbol of good omen.

The Tronchetto di Natale is more than just a dessert; it is a symbol of warmth and conviviality during the holidays. Preparing and savoring it together with family or friends is a moment of sharing and celebration.

The tronchetto is typically made with a sponge cake base, similar to that used for jelly rolls. This dough is light and airy, allowing it to be easily rolled. The filling can vary, but commonly a buttercream, chocolate ganache, mascarpone cream, or chestnut cream is used. Some variations may include jam or pastry cream.

A layer of buttercream or chocolate coats the Tronchetto, and decorators often use a fork to create a wood-like effect that resembles tree bark. They adorn it with nature-inspired elements, such as holly leaves made of sugar or marzipan, meringue mushrooms, and a dusting of powdered sugar to simulate snow.

The History of Italian Christmas Yule Log

The Yule log tradition began in pre-Christian times, when people in various parts of Europe celebrated the winter solstice by burning a large log in the hearth. They believed this practice brought good luck and warded off evil spirits during the coldest and darkest days of winter.

The burning of the Yule log symbolized the return of the sun and the promise of renewed life, as days began to lengthen after the solstice.

With the spread of Christianity, the Yule log tradition was incorporated into Christmas celebrations. The log was often sprinkled with wine or salt before being set on fire, and its ashes were kept as a charm or fertilizer.

The transformation from a physical log to an edible dessert likely began in the 19th century, possibly in France, as ovens became more common in households. The dessert was crafted to resemble the traditional Yule log, maintaining the symbolic connection to warmth and hearth.

In Italy, the “Tronchetto di Natale” became popular as culinary traditions spread and evolved. Italian versions might incorporate local flavors and ingredients, such as chestnuts or coffee, reflecting regional tastes.

The Tronchetto di Natale, like its counterparts in other countries, serves as a festive centerpiece during Christmas celebrations. Its preparation and decoration are often a family activity, contributing to the holiday spirit and creating lasting memories.

In summary, the Italian Christmas Yule Log, or Tronchetto di Natale, is a delightful blend of ancient tradition and modern culinary art, embodying the warmth and joy of the holiday season.

Tiramisu Tronchetto Ingredients

These are the ingredients for your Tiramisu Tronchetto:

Sponge cake:

• 4 medium eggs
• A pinch of salt
• 100 g granulated sugar (1/2 cup)
• 100 g flour 00 or all-purpose flour (¾ cup plus 1 tbsp)

Filling:

• 350 g mascarpone cheese (1½ cups plus 1 tbsp)
• 130 g condensed milk (⅓ cup plus 2 tbsp)
• 170 g heavy cream (⅔ cup plus 1 tbsp)

Christmas Tronchetto:

• 2 espresso coffees, cold
• Unsweetened cocoa powder
• Powdered sugar to decorate (optional)

How To Make Tronchetto Tiramisu

Make the Sponge Cake

Preheat the oven to 190 °C (375 °F). Line a large baking sheet (approximately 32 × 42 cm or 13 × 17 inches) with parchment paper.

Separate the egg yolks from the whites. In a large bowl, whip the egg whites with a pinch of salt until frothy. Gradually add 100 g (1/2 cup) granulated sugar while continuing to whip until thick and stiff peaks form. Gently fold in the egg yolks one at a time. Sift 100 g (3/4 cup) flour over the mixture and fold it in with a spatula until just combined (1).

Spread the batter evenly onto the prepared baking sheet (2). Bake for 12 minutes, until golden brown. Allow to cool on the baking sheet for 5 minutes, then cover with plastic wrap and let cool completely at room temperature, about 5–6 hours.

Prepare the Mascarpone Filling

For the mascarpone filling, mix together mascarpone cheese and condensed milk in a large bowl. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture (3). Cover and refrigerate for 2 hours.

Assemble the Christmas Log

Once the sponge cake is cooled, flip it over onto a work surface and peel off the parchment paper. Brush the top with coffee to moisten (4) and let soak for 10 minutes. Spread 2/3 of the mascarpone filling evenly over the sponge (5), leaving a 2-3 cm (1 inch) border around the edges and adding a bit more filling towards the end closest to you.

Carefully roll up the sponge into a log shape (6), pressing lightly as you go. Wrap tightly in foil and chill in the refrigerator for at least 1 hour. After 1 hour, unwrap and trim the ends straight (7). Cut one end at an angle (8) to resemble a branch (9).

Spread the remaining mascarpone filling over the log and use a fork to create wavy lines over the surface (10). Refrigerate for 8 hours or overnight to set.

Garnish and Serve

Before serving, dust the log with cocoa powder (11). Optionally, dust with powdered sugar for a “snowy” effect. Slice and enjoy your homemade Tiramisu Tronchetto!

How To Store Your Tiramisu Tronchetto

Once completed, store the Yule log in an airtight container in the refrigerator for 2–3 days. Alternatively, you can freeze it for up to 2 months.