Ingredients for 6 people:
- 15-18 biscuits cuiller (sponge cake biscuits) For the Sauce:
- 10 cl (3 oz) espresso
- 250 g (1 cup) mascarpone 100 g (3 oz) dark chocolate
- 1 vanilla pod 10 cl (3oz) whipping cream
- 60 g (1/4 cup) powdered sugar 2 tablespoons espresso
- 2 eggs
- Cocoa powder
Separate egg yolks from whites and beat egg yolks with the sugar and the seeds contained in the vanilla pod until the mixture whitens.
Add the mascarpone carefully and whisk. Beat the egg whites until stiff and add them to the mixture gently lifting with a soft spatula.
In a loaf pan or two smaller loaf pans lined with plastic wrap, place a layer of biscuits dipped in your prepared coffee on the bottom of the molds. Add a layer of cream, add another layer of soaked biscuits, again a layer of cream and finish with a layer of biscuits.
Fold the cling film and refrigerate at least 4 hours.
Meanwhile, heat the cream with the coffee and as soon as it bubbles, pour over the crushed chocolate. Smooth the preparation.
When ready to serve, remove your bûche from the loaf pan with the help of the plastic wrap and place it on a dish. Sprinkle with cocoa and serve in slices with the chocolate sauce.