NOROHY VANILLA YULE LOG

INSTRUCTIONS

• Preheat the oven to 355°F (180°C).
• Use a whisk to beat the egg whites into stiff peaks, gradually adding in the sugar. Use a spatula to gently fold in the egg yolks, flour, and baking powder.
• Pour the dough onto a tray lined with a sheet of baking paper.
• Spread it out into a rectangle to a depth of 2cm.
• Bake for approx. 10 minutes until the sponge has a slightly golden brown color.
• Take the sponge out of the oven, flip it over onto a damp tea towel and gently peel off the baking paper. Roll up the tea towel, squeezing it tight, and leave the sponge to cool at room temperature.

• Soften the gelatin in cold water for approx. 10 minutes.
• Heat up the milk and split and scrape the Norohy Tahitian Vanilla Beans in a saucepan. Quickly beat the yolks and sugar in a bowl. Add the cornstarch.
• Gradually add in the hot milk, stirring all the while.
• Pour the mixture into the saucepan and leave it to thicken, again stirring constantly.
• As soon as it starts to boil, pour the cream into a small bowl and add in the thoroughly drained gelatin sheets. Mix and leave to cool.
• Seal with plastic wrap and setaside.

• When you are ready to assemble, make a firm chantilly using the chilled cream and mascarpone.
• Beat the vanilla cream to make it slightly more liquid, then gently fold in the chantilly.
• Spread about half of the Vanilla Cream onto the sponge.
• Rollup the sponge again, squeezing firmly. Cover it with the remaining cream.
• Decorate with small seasonal decorations.