Festive Christmas recipes > Christmas Yule Log

Ingredients >
FOR THE SWISS ROLL:
125g caster sugar
4 large eggs
35g cocoa powder
5 g fresh ginger
2 tablespoons hot water

FOR THE FILLING:
135g mascarpone cheese
20pcs whole chestnuts – precooked
25g icing sugar
80g berries

FOR CHOCOLATE GLAZE:
100g milk
25g glucose
45g water
60g sugar
250g dark chocolate

PREPARATION OF SWISS ROLL:
Preheat the oven to 200°C.
Line the base and sides of the tin with non-stick baking parchment.
Whisk together the sugar, the eggs and the fresh ginger until thick and creamy.
Sift the flour and cocoa then fold in with the hot water and place in the tin.
Bake in the oven for 12 minutes.
When the sponge is cooked (it will be springy to the touch) take it out of the tin, turn it out of the parchment and sprinkle with little icing sugar.
Roll the sponge (while it is still warm), using the paper for guidance.

PREPARATION OF CHESTNUT FILLING:
Peel the chestnuts and chopped.
Beat together the mascarpone cheese and the icing sugar until fluffy.
Add the chestnuts and berries and stir all together.
Unroll the sponge, pulling the paper out, and spread the filling over the Swiss Roll.
Reroll carefully.

PREPARATION OF CHOCOLATE GLAZE:
Warm the milk, the glucose, the water and the sugar together.
Add the dark chocolate (cut in cubes) until becomes glazed.
Leave to cold.
When cold add the above chocolate glaze all over the Swiss Roll.

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