Frosted white chocolate yule log with vanilla Chantilly & clementine curd

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This white chocolate yule log is lighter in look than a classic dark version, but every slice still feels lavish thanks to vanilla Chantilly and clementine curd. It is bright, creamy and festive in a way that suits a winter table beautifully.

Serves: 8 people

Ingredients

• Eggs – 4
• Caster sugar – 100 g
• Plain flour – 100 g
• Vanilla extract – 1 tsp
• White chocolate – 150 g
• Double cream – 300 ml
• Mascarpone – 150 g
• Clementines – 3
• Sugar – 75 g
• Butter – 25 g
• Powdered sugar – for dusting

Method

Bake a thin vanilla sponge and roll it up while still warm so it stays flexible.
Make a quick clementine curd by cooking the juice and zest with sugar, eggs and butter until silky, then chill it well.
Melt the white chocolate and leave it to cool to room temperature.
Whip the cream with the mascarpone and vanilla into soft Chantilly, then fold in part of the white chocolate for extra body.
Unroll the sponge, spread with clementine curd and a generous layer of Chantilly, then roll it back up tightly.
Coat the outside with the remaining white chocolate cream and create soft snowy ridges with a palette knife.
Chill until firm and finish with a light dusting of icing sugar before serving.