Espresso Buche De Noel Recipe

Name: Espresso Buche De Noel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces Mascarpone cheese room temperature; 1 stick butter room temperature; 1 cup superfine sugar; 1 tablespoon Instant Espresso powder; 2 teaspoons Coffee liquor (Kahlua or Godiva); Zest of 1 orange; 2 tablespoons freshly squeezed orange juice; 1/2 cup Candied orange peel; 18 graham crackers; 1 cup freshly brewed and chilled coffee; 1 cup Mocha glaze (Ganache)

Servings: persons

16 ounces Mascarpone cheese room temperature
1 stick butter room temperature
1 cup superfine sugar
1 tablespoon Instant Espresso powder
2 teaspoons Coffee liquor (Kahlua or Godiva)
Zest of 1 orange
2 tablespoons freshly squeezed orange juice
1/2 cup Candied orange peel
18 graham crackers
1 cup freshly brewed and chilled coffee
1 cup Mocha glaze (Ganache)

1
["In a mixing bowl cream butter and sugar, add Mascarpone and continue creaming until very smooth and fluffy. Evenly divide the mixture in two portions. In one portion add orange zest, juice, and candied orange peel (diced small). To the second portion add Instant Espresso powder, Coffee liquor and steer the mixture until very smooth.", "Assemble the cake: Cover a large cutting board with parchment paper.
2
Dip each graham cracker in chilled coffee and lay them out in a layer of 3 in width by 6 in length.
3
Spread evenly the first mixture (with orange zest, juice, and candied orange peel), all over the cracker layer.
4
Cover with another layer of graham crackers dipped in chilled coffee.
5
Spread evenly the second mixture (Instant Espresso powder, Coffee liquor).", "Using the parchment paper gather two longer sides of the cake not touching the middle. It should look like a triangle shape log.
6
Transfer the cake on the cutting board to the refrigerator for a few hours until it hardened.", "Make the Mocha Ganache: Bring to a simmer 1/2 cup of strong freshly brewed coffee.
7
Strain thru a fine sift and pour over 8 ounces of bittersweet chocolate (chopped), mix until smooth and shiny.
8
Steer in 3 tablespoons of cold butter.
9
Completely cover the cake.
10
Keep the cake in the refrigerator until ready to serve."]

1603

kcal

Calories

105

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 ounces Mascarpone cheese room temperature, 1 stick butter room temperature, 1 cup superfine sugar, 1 tablespoon Instant Espresso powder, and more.

Yes, Espresso Buche De Noel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Espresso Buche De Noel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions