Tiramisu Yule log with coffee, cardamom, orange and olive oil
Ingredients
- 10 cl full-fat single cream
- 2 feuilles gelatine
- 20 cl coffee
- 4 gousses cardamom
- 150 g dark chocolate (70% minimum or a dark/milk blend)
- 3 c. à soupe olive oil from the Baux-de-Provence Valley PDO
- 2 c. à soupe cocoa powder
- 3 eggs (whites and yolks separated)
- 80 g sugar
- 250 g mascarpone
- 1 c. à café coffee flavouring
- Zest of 1 orange
- 1 c. à café honey
- 200 g spoon biscuits
- Candied orange peel
Astuce
Instructions
Place the gelatine in a bowl of cold water for 5 minutes. Gently heat the single cream and dissolve the well-drained gelatine into it. Set aside in a stainless steel bowl with the whisks (which will be used to whip the cream) and place in the freezer for 10–15 minutes.
Make the coffee and add the roughly crushed cardamom pods.
- Leave to infuse for 10 minutes, then strain and leave to cool.
Melt two-thirds of the chocolate in a bain-marie (max 50–55°C). Remove from the heat, add the rest of the chopped chocolate and 1 tablespoon of olive oil, then 0.5 teaspoon of cocoa powder to the melted chocolate. Stir until the chocolate has melted completely and the temperature has dropped to 28–30°C. Spread immediately onto baking paper and place in the fridge for a maximum of 5–10 minutes (no longer, to prevent condensation). Make a few chocolate decorations as well.
Prepare the cream: whisk the egg yolks vigorously with the sugar. Add the mascarpone, 2 tablespoons of olive oil, the coffee flavouring, the orange zest and the honey. Mix well. Whip the cream until stiff and fold it into the mixture, then fold in the stiffly beaten egg whites.
Quickly dip the biscuits in the cardamom coffee (2–3 seconds on each side).
Assemble the tiramisu: in a loaf tin lined with cling film (making sure it hangs over the edges on all sides), arrange the soaked biscuits around the sides and on the base of the tin, spread a layer of cream, then add the chocolate crumble. Add the rest of the cream and finish with a few biscuits. Cover with cling film. Leave in the fridge for 12 hours to allow the flavours to blend perfectly.
Before serving, dust with cocoa powder and scatter with candied orange peel and chocolate decorations.
Astuce
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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