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How to Make
White Chocolate & Cranberry Yule Log
Time
2 Hours 30 MInutes
Difficulty
Intermediate
Serves
8
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1.
For The White Chocolate Sponge: Preheat the oven to 170°C and line a 23x33cm swiss roll tin with baking paper.
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2.
In a large bowl whisk the egg yolks, vanilla and 100g golden caster sugar until thick and doubled in size.
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3.
Sieve in the plain flour then add 2 tbsp Luxury White Hot Chocolate and fold everything together gently until combined.
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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.
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5.
Add 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.
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6.
Pour the batter into the prepared swiss roll tin and smooth it out evenly.
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7.
Bake for 12 minutes until golden.
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8.
Meanwhile lay out a piece of baking paper or a kitchen tea towel and dust it generously with icing sugar
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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.
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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.
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11.
For The Mascarpone Cream: Add the cold double cream and icing sugar to bowl or standing mixer and whip until soft peaks.
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12.
Add the mascarpone cheese and Luxury White Hot Chocolate then fold it through until it’s all just combined.
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13.
For Your White Chocolate Ganache: Chop the white chocolate finely then add to a medium bowl.
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14.
Heat the cream gently in a pan until it begins to boil, then pour all over the chocolate.
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15.
Leave it for a few minutes then add the melted butter and whisk until smooth.
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16.
Leave to one side or in the fridge until thickened (approx. 30 minutes).
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17.
Once thickened, whisk the ganache for a few minutes until slightly fluffy.
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18.
For The Frosted Cranberry Decorations: Add 50g caster sugar and 50ml water to a pan and heat until the sugar has melted.
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19.
Add the cranberries and swirl them through the sugar mixture for a few minutes.
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20.
Drain the cranberries on to a baking tray and leave aside for 30-45 minutes for them to dry and go sticky.
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21.
Once dried, coat with caster sugar.
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22.
To Assemble: 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.
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23.
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).
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24.
Spread the whipped white chocolate ganache all over the sponge then decorate with sprigs of rosemary and some frosted cranberries.
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25.
This is best served within 24 hours but will keep for 2 days. Leave in the fridge until serving.
