Irish Cream Yule Log (GF!) Recipe
This accidentally gluten free Yule Log comes with a rich, indulgent chocolate sponge made that bit better with a deliciously creamy Irish Cream filling – all covered in a fantastic chocolate ganache taking this to a whole new level!
Ingredients
Sponge:
- 6 large eggs separated
- 120g Caster Sugar
- 50g Caster Sugar
- 50g Cocoa Powder
- Pinch of Salt
- 1tsp espresso powder
Filling: - 150g double cream
- 150g mascarpone
- 50ml Irish Cream (optional)
- 1tbsp icing sugar
Ganache: - 200g chocolate
- 200g double cream
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Method
1. Separate eggs and place egg yolks into bowl with 120g caster sugar and whisk until at
ribbon stage
2. Add coco powder, espresso powder, salt and combine.
3. Whisk egg whites until foamy and gradually add 50g of sugar, whisking until stiff peaks.
4. Add 1/4 of meringue into egg yolk mix and combine to slacken mixture. Add remaining
egg white meringue and fold in, avoid knocking too much air out.
5. Place into greased and line tin (I used my Silverwood Matty Bakeware tin). Bake
at 170 degree Celsius for 12mins. Once out place on tea towel dusted in coco powder, roll
(whilst still warm) and then cool completely.
6. Make cream: add cream, mascarpone, sugar and Irish Cream and whisk until soft peaks.
7. Make ganache: chop the chocolate and place in a microwaveable bowl with the cream. Heat for 30second blasts until all chocolate is melted and fully incorporated and allow to cool.
8. Assemble: Spread cream evenly across sponge (try to avoid putting to much on the side you will roll from; helps get a better swirl!) and then roll sponge tightly using the tea towel again. Cut section of sponge off at an angle and use to create log effect. Add the ganache and then use a fork to create bark effect. Dust with icing sugar and serve