I would think the mascarpone filling could be made the day ahead of time. I'd let it sit at room temp for awhile to soften back up before using it.
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I've never made this particular recipe for Buche, but when I do make it, I do all of it ahead of time. The meringue mushrooms get done 4 or 5 days ahead and kept in an airtight tin. The buche itself gets baked the filling and frosting made and the whole thing assembled the day before. Sometimes two! Cannot imagine doing one along with the rest of the dinner on THE day.
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