White chocolate yule log
Whip up this decadent dessert that brings a fresh twist on the classic Christmas yule log. Recipe and image courtesy of Tesco Real Food, realfood.tesco.com
Prep: 40 mins
Cook: 15 mins
Total: 55 mins
Serves: 12
Ingredients
- 200ml Pomegranate juice
- 140g Caster sugar (plus 1½ tbsp for sprinkling)
- Vegetable oil (for greasing)
- 4 Large eggs (lightly beaten)
- 100g Self-raising flour
- 150g White chocolate (130g roughly chopped, 20g peeled into shavings, optional)
- 250ml Whipping cream
- 100g Mascarpone
- 2 tbsp Pomegranate seeds (to serve)
Method
Step 1
Heat the pomegranate juice and 40g sugar in a small frying pan over a medium heat until the sugar has dissolved. Simmer for 5-6 minutes until syrupy and reduced by half. Set aside.
Step 2
Preheat the oven to 200°C/180°C fan/gas mark 6. Grease and line a 22x28cm Swiss roll tin with non-stick baking paper, leaving a 3cm overhang at the short ends. Whisk the eggs and remaining sugar with an electric whisk for 5-6 minutes until thick and doubled in volume. Sift in the flour in 2 batches, gently folding, until just incorporated. Carefully scrape into the tin. Bake for 9-11 minutes until lightly golden.
Step 3
Cut another piece of baking paper the same size as previously and sprinkle with 1½ tbsp caster sugar. When the sponge is ready, carefully turn it out onto the sugared paper and peel off the paper stuck to the sponge. Tightly roll the sponge up along the length inside the sugared paper and place seam-side down on a board to cool.
Step 4
Melt the chopped chocolate with 50ml cream in a heatproof bowl over a pan of barely simmering water. Cool for 5 minutes.
Step 5
Meanwhile, whip the remaining cream to soft peaks, then whisk in the mascarpone. Fold the cooled chocolate into the cream. Chill for 30 minutes.
Step 6
Lightly fold in most of the cooled pomegranate syrup to create a marbled effect. Unroll the sponge and spread over a quarter of the white chocolate cream. Roll the sponge back up and place, seam-side down, on a serving plate. Spread the remaining cream over the roll, then chill for 1 hour.
Step 7
Scatter with the white chocolate shavings and pomegranate seeds and drizzle over the remaining pomegranate syrup, to serve.
