WHITE CHOCOLATE & CRANBERRY YULE LOG

METHOD

FOR THE WHITE CHOCOLATE SPONGE

1. Preheat the oven to 170C and line a 23x33cm swiss roll tin with baking paper.
2. In a large bowl whisk the egg yolks, vanilla and 100g golden caster sugar until thick and doubled in size.
3. Sieve in the plain flour then add 2 tbsp Whittard Luxury White Hot Chocolate and fold everything together gently until combined.
4. In a separate large bowl or standing mixer, whisk the egg white until thick and pillowy then gradually add the remaining 100g golden caster sugar, 1 tbsp at a time until you have a thick and glossy meringue.
5. Add the ¾ of the meringue to the egg yolk mixture and fold it through very gently with a large metal spoon in a figure of 8 motion until combined. Be careful not to knock out too much air. Add the remaining meringue and fold through again until combined smooth.
6. Pour the batter into the prepared swiss roll tin and smooth it out evenly.
7. Bake for 12 minutes until golden.
8. Meanwhile lay out a piece of baking paper of a kitchen tea towel and dust it generously with icing sugar
9. When the sponge is baked, gently push the sponge away from the sides with a knife then tip the tin over onto the baking paper or tea towel to release the sponge.
10. Carefully peel away the baking paper then roll up the sponge and leave it aside to cool on a wire rack for 1 hour.

FOR THE MASCARPONE CREAM

1. Add the cold double cream and icing sugar to bowl or standing mixer and whip until soft peaks.
2. Add the mascarpone cheese and White Hot Chocolate then fold it through until it’s all just combined.

FOR YOUR WHITE CHOCOLATE GANACHE

1. Chop the white chocolate finely then add to a medium bowl.
2. Heat the cream gently in a pan until it begins to boil, then pour all over the chocolate.
3. Leave it for a few minutes then add the melted butter and whisk until smooth.
4. Leave to one side or in the fridge until thickened (approx. 30 minutes)
5. Once thickened, whisk the ganache for a few minutes until slightly fluffy.

FOR THE FROSTED CRANBERRY DECORATIONS

1. Add 50g caster sugar and 50ml water to a pan and heat until the sugar has melted.
2. Add the cranberries and swirl them through the sugar mixture for a few minutes
3. Drain the cranberries on to a baking tray and leave aside for 30-45 minutes for them to dry and go sticky.
4. Once dried, coat with caster sugar.

TO ASSEMBLE

1. Carefully unroll the cooled sponge (it will be very delicate) then spread over a layer of mascarpone cream, followed by 4-5 tbsp cranberry sauce.
2. Roll the sponge back up then cut the end off at a slight angle and position it to one side of the roll (to resemble a log)
3. Spread the whipped white chocolate ganache all over the sponge then decorate with sprigs of rosemary and some frosted cranberries.
4. This is best served within 24 hours but will keep for 2 days. Leave in the fridge until serving.