CHRISTMAS LOG WITH AMARETTI DI MATILDE

Method

For the ganache
Bring the cream to a boil and pour it over the white chocolate pieces, emulsify and add the coffee; leave it to cool in the fridge overnight.

For the chocolate cream
Whisk together the egg yolks, sugar and corn starch, heat the milk, pour it over the mixture and let it cook. Remove from the heat, add the chocolate and then leave it to cool. Lightly whisk the mascarpone and add to the cream once it has cooled down.

For the sponge cake
Whisk the eggs with sugar, then add the sifted flour; pour the mixture onto a baking sheet lined with parchment paper; bake in the oven at 180°C for 12-15 minutes.
Remove the sponge cake from the oven and turn it out onto a kitchen towel dusted with sugar. Leave to cool.

Assembly
Spread the chocolate cream and crumbled Amaretti di Matilde over the sponge cake. Roll up the sponge and cover your Christmas log with the coffee ganache.