Tiramisu Buche, Christmas Yule Log

This Tiramisu Buche is perfect if you want to end your meal on a light note. It will melt in your mouth like a cloud.

I posted yesterday the Nutcracker Buche recipe which is a very rich dessert as it is composed of buttercream and praline. I also wanted to give you a lighter alternative. The recipe is also from the same book, Buche from Christophe Felder and they are a ton of other amazing recipes (like a blueberry buche and a banana chocolate, yum!).

This Tiramisu Buche recipe also has a lot of different steps to make but is a bit easier than the Nutcraker. Take it one step at a time like always and you will see it is pretty easy in the end.

What do I need to make the Tiramisu Buche?

  • This time you will need a buche mold that is 24cm (9.5in). I personally have this one. You don’t have to use the snowflakes for this recipe, but can use them for another recipe, they are pretty cool.
  • You will also need piping bags and a 12mm tip (if you don’t have tips, you can simply cut your piping bag and use it without any tips).
  • I always recommend having a stand mixer or at least hand mixer
  • Something to strain the liquid (any type of mesh strainer will work)
  • An offset spatula
  • A thermometer

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Can I prepare the buche in advance?

As you will see in the recipe, this buche needs to be frozen for at least one night before we finish it. So you could prepare it as many days as you need in advance. Make sure to nicely wrap it with plastic when storing it for longer than one night (store it in the freezer for a night, once frozen, remove from mold and then wrap it). You will just have to make the Chantilly and decoration on D-day.

The ladyfinger cake and both chocolate and coffee cremeux can be made the day before the assembly if you want to get a head start.

Tiramisu buche

The ingredients of the Tiramisu Buche

On top of the usual staples (eggs, flour, sugar etc), you will need the following:

  • Coffee: we will use instant coffee for the ladyfinger cake, and we will use ground coffee for the coffee cremeux. I personally take whole beans that I crush and infuse. It gives more flavor to the cream. Make sure to strain well the liquid so you don’t have left over beans in it.
  • Whipping cream: use a good quality whipping cream with all the fat in it. Same for the milk, make sure to always use whole milk in your pastries.
  • Chocolate: this recipe is supposed to be prepared with Valrhona Caraibes. You can only find it in big bags here but to be honest I use it all the time. I also prepare hot chocolate with it and they are the best! For the cocoa powder, I also use Valrhona for my recipes

In the original recipe, Christophe Felder decorated the buche with chocolate disks. You can be creative and use whatever you want as decoration. I kept it simple and only used cocoa powder.

Tiramisu Buche

Prep Time5 hours
Cook Time9 hours
Resting time11 hours
Total Time1 day 1 hour
Course: Dessert
Cuisine: French
Keyword: Christmas
Servings: 10 people


Coffee ladyfinger cake

  • 120 g egg white
  • 110 g sugar
  • 4 egg yolks
  • 1 tsp instant coffee
  • 30 g powdered sugar

Coffee cremeux

  • 20 g whole milk
  • 150 g whipping cream
  • 5 g ground coffee
  • 20 g sugar
  • 1 g pectin
  • 35 g egg yolks

Tiramisu cream

  • 5 g gelatin
  • 40 g egg yolks
  • 60 g sugar
  • 150 g mascarpone
  • 250 g whipping cream

Chocolate cremeux

  • 100 g whipping cream
  • 100 g whole milk
  • 40 g egg yolks
  • 20 g sugar
  • 100 g chocolate 66%

Whipped Chantilly Cream

  • 250 g whipping cream
  • 20 Gg sugar
  • 1 tsp vanilla extract

Coffee sirup

  • 100 g coffee drip
  • 35 g sugar
  • 2 g instant coffee


  • Cocoa powder


Coffee ladyfinger cake

  • Preheat oven to 180°C (356°F).
  • Whip the egg white, slowly adding sugar until it forms a soft peak.
  • In a different bowl, mix egg yolk and instant coffee. Add to egg white. Gently incorporate flour with a silicon spatula. Spread on a baking sheet lined with a silicon mat (you should have 6mm [0.24”]). Bake for about 10mn. Cut two bands of cake: one of 8cm (3.2”) x the length of your mold and another one 5cm (2”) x the length of your mold.

Coffee cremeux

  • Bring to a boil on medium heat the cream, milk and coffee. Let cool down and strain the coffee.
  • In a pan, mix sugar and pectin. Stir in little by little the milk. Bring to a boil, remove from heat and add egg yolks.
  • Mix well and pour in a cake mold that is about 4cm (1.6”) wide. Reserve in freezer.

Tiramisu cream

  • Rehydrate the gelatin in very cold water.
  • Whip egg yolk with sugar until it gets very foamy. Gently melt the gelatin in a pan, remove from heat, add a bit of egg mix, stir and then add all gelatin+egg to the main egg mix. Stir well.
  • Mix mascarpone and whipping cream until it becomes a Chantilly. Add the previous egg mix to it, mix well. Reserve in fridge.

Chocolate cremeux

  • Bring the milk and cream to a boil. Add coffee and let infuse 10mn. Strain.
  • Whisk egg yolk and sugar until you get a creamy consistency. Stir in the milk and cream and cook in a at 82°C (180°F).
  • Pour slowly on top of chocolate while stirring with a spatula. Blend and reserve in the fridge.

Whipped Chantilly Cream

  • Whip the cream in your stand mixer (or with electric hand mixer). When the cream is whipped, add sugar and vanilla. The cream should be soft and fluffy, it shouldn’t be runny. Do not over mix or it will become hard. Reserve in the fridge.

Coffee syrup

  • Mix all ingredients in a bowl.


  • If you use the mold I recommend, skip first step.
  • First, place a rhodoid or plastic wrap inside your mold.
  • Spread the tiramisu cream inside the mold to get about 2mm (less than an inch).
  • Add two band of chocolate cremeux using a piping bag and a 12mm tip.
  • Add the smaller band of ladyfinger cake. Slightly press. With a brush, add coffee syrup all over the ladyfinger cake.*
  • Add a large band of chocolate cremeux to cover the ladyfinger cake.
  • Spread the rest of tiramisu cream. Flatten with a spatula.
  • Add the 8cm wide ladyfinger cake to finish the buche. Brush with coffee syrup.
  • Put in the freezer for at least one night. Remove from mold. Place your buche one the final serving dish or cardboard. Cover with Chantilly Cream. Use the spatula to create a peak on top of the buche. Sprinkle with cocoa powder.

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