I Will Wait – Mumford & Sons
Christmas is only 5 days away now and I have just decided which dessert I will bake but while we’re waiting this day like kids, I wanted to give you the recipe of the one I made last year. As a classic French family, we always had Yule log for Christmas (bûche in French) and it is always my sister who baked it. Last year, it was only le Barbu and I so I had to try to bake my own bûche and I chose a lemon and mascarpone one to finish the meal with a light and chilly touch.
Mascarpone cream: 1 egg, 30g sugar, juice and zest of a lemon, 250g mascarpone, 2 tsp icing sugar. Genoise (for a 30x40cm mould): 2 eggs, 100g sugar, 90g flour, 30g ground almonds, zest of a lemon. Icing, finishing touch: 125g mascarpone, juice and zest of a half-lemon, 2 tbsp icing sugar.
Before you start the recipe, read it until the end, until the little notes :) Enjoy your baking!
Start with the lemon cream. Whisk swiftly the egg and sugar until it whitens. Add the lemon juice. Pour your mix in a little saucepan and heat slowly while stirring in; it should thickened. Pour your mix in a bowl and let it cool.
Preheat the oven to 180°.
Now the genoise. Separate the egg whites and yolks. Whip up the egg whites, they have to be firm. Add the sugar and whisk for approx 1mn; your mix should be pearly and a beak should form when you lift the whip. Leave the whip alone and take a spatula, mix the egg yolks, the flour, the ground almonds and the zest in. Pour the genoise-to-be in a roll cake mat. Smooth and put in the oven for 10mn.
While your genoise is baking, humidify a tea towel. When your genoise is baked, remove from the mould on the tea towel, take off your mould with delicateness and roll your genoise immediately in the tea towel. Let it cool.
In a mixing bowl, whisk the 250g of mascarpone with the icing sugar. Add the lemon cream your made earlier. Taste it and add lemon zest if you think you should, according to your taste.
When your genoise has cooled down, unroll it with delicateness, take off the tea towel and put the genoise on your serving plate. Spread the lemon and mascarpone cream evenly until 1cm of the edges. Re-roll the genoise, still with delicateness. Cut the edges to have a neat result, place in the fridge.
Let’s finish with, well, the finishing touch. Beat the mascarpone with the icing sugar, the juice and zest of a half lemon. Using a spatula, cover your yule log-to-be with it. Try to decorate the Yule log evenly: the sides and the top. I chose not to smooth it because I wanted a snow-covered log look but you can do the decoration you want :)
- When I bake genoise (so Yule-logs), I use this roll cake mat which is per-fect.
- You can bake the Yule-log the day before but I’d suggest you to stop before the finishing touch. It is better if you do it right before you eat it.
- I found this recipe here.
I would like to know what is going to be your Christmas dessert? Are you going for a Christmas pudding, a Yule-log or anything else? I hope you like this recipe. Des bisous