Coffee Yule Log with Flambé Meringue
A luxurious dessert that combines the deep flavors of coffee with the light, airy texture of meringue, this Coffee Yule Log with Flambé Meringue is the perfect indulgence for any special occasion. The rich, moist sponge cake, filled with a smooth coffee cream and topped with a golden meringue, is both visually striking and deliciously memorable. Whether for Christmas or a celebratory gathering, this dessert is sure to impress your guests and tantalize their taste buds.
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg whites | 150g |
| Egg yolks | 100g |
| Granulated sugar | 140g |
| All-purpose flour | 50g |
| Hazelnut flour | 50g |
| Honey | 10g |
| Granulated sugar | 100g |
| Whole milk | 200ml |
| Coffee (freshly brewed) | 50ml |
| Butter (unsalted, cubed) | 125g |
| Egg yolks | 2 |
| Gelatin sheets | 12g |
| Fresh liquid cream | 150ml |
| Powdered sugar | 20g |
| Granulated sugar | 250g |
| Egg whites | 125g |
| Water | 50ml |
| Fine salt | 1 pinch |
| Lemon juice | q.b. |
Instructions
1. Prepare the Coffee
Start by brewing the coffee using a moka pot. Fill the bottom chamber with cold water, ensuring it reaches just below the safety valve. Avoid pressing the coffee grounds or poking holes in the filter. Assemble the moka pot and brew until you get a strong, aromatic coffee. Set aside and let it cool.
2. Make the Sponge Cake
For the sponge, begin by placing the egg yolks and 90g of granulated sugar into the bowl of a stand mixer fitted with a whisk attachment. Beat until the mixture turns light and pale. In a separate bowl, whisk the egg whites with the remaining sugar until they form stiff peaks.
Once the egg whites are ready, gently fold them into the egg yolk mixture using a spatula, ensuring you maintain the volume of the whipped egg whites. Then, gently incorporate the all-purpose flour and hazelnut flour into the batter, folding until fully combined.
Next, line a baking tray (45×37 cm) with parchment paper. Spread the batter evenly over the surface using a spatula, smoothing it out to a thickness of about 1 cm. Bake the cake in a preheated static oven at 220°C (428°F) for 6-7 minutes. The cake should have a light golden color on top, but be careful not to open the oven door while baking to preserve moisture inside.
Once baked, remove the cake from the oven and transfer it, still on the parchment paper, to a flat surface. Sprinkle the surface lightly with granulated sugar to prevent sticking. Cover the cake with plastic wrap, ensuring the edges are sealed. Allow the cake to cool while maintaining its moisture and flexibility.
3. Prepare the Coffee Cream Filling
While the sponge cake cools, prepare the coffee cream. Soak the gelatin sheets in cold water until softened. In a saucepan, combine the whole milk, brewed coffee, egg yolks, granulated sugar, and cubed butter. Heat the mixture over medium heat, stirring occasionally until it begins to boil. Allow it to simmer for about 2 minutes.
Remove the saucepan from heat and pour the mixture into a shallow container. Cover it with plastic wrap and refrigerate for about 3-4 hours to cool and set. Once chilled, blend the mixture in a food processor until smooth and creamy.
4. Whip the Cream
In a separate bowl, whip the fresh cream with 20g of powdered sugar until stiff peaks form. Set aside for later.
5. Assemble the Yule Log
Once the sponge cake has cooled, remove the plastic wrap and spread the prepared coffee cream over the surface of the cake, leaving a small margin at the edges to prevent overflow. Roll the cake gently from one end, using the parchment paper to help guide the roll. Ensure the roll is tight but not too tight to prevent cracking.
6. Prepare the Italian Meringue
To make the meringue, combine the granulated sugar and water in a small saucepan. Heat over low heat until the sugar dissolves and the mixture begins to simmer. Place a candy thermometer into the saucepan, and cook the syrup until it reaches 120°C (248°F).
While the syrup is heating, whisk the egg whites with a pinch of salt and a few drops of lemon juice until stiff peaks form. Once the syrup reaches the desired temperature, slowly pour it into the egg whites while continuing to whisk. Continue to beat the meringue until it is thick, glossy, and smooth.
7. Decorate the Yule Log
Transfer the Italian meringue to a piping bag fitted with a star nozzle. Pipe small meringue rosettes over the surface of the rolled coffee log.
8. Final Baking and Flambé
Place the decorated Yule log under a preheated grill in your oven. Grill for about 5 minutes or until the meringue is golden and crisp on the top.
(Optional: For an added touch, flambé the meringue with a splash of rum or brandy for a dramatic presentation.)
9. Serve and Enjoy
Once the meringue is golden and crisp, your Coffee Yule Log with Flambé Meringue is ready to serve. Slice and enjoy the decadent combination of coffee, creamy filling, and sweet, crunchy meringue with your guests.
Nutritional Information (Approximate)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 5g |
| Carbohydrates | 47g |
| Fat | 23g |
| Saturated Fat | 14g |
| Fiber | 1g |
| Sugars | 38g |
| Sodium | 150mg |
| Cholesterol | 95mg |
This delightful dessert combines the richness of coffee with the lightness of a meringue topping, resulting in a dessert that’s both comforting and elegant. Enjoy your homemade Coffee Yule Log with Flambé Meringue as a treat during your festive gatherings or any time you’re craving something indulgent!
