The log is made from a spongy Pavlova-like meringue, rather than the usual sponge. This allows you to make the log the day before, if desired. Use leaf-shape or star cutters for the decoration. You can also add soft fruit like raspberries (thawed, if frozen) or chopped marrons glacés to the filling.
4 large free-range egg whites
120g (4oz) caster sugar
2 tsp cornflour
1 tsp white vinegar
½ tsp vanilla extract
600ml (20 fl oz) double cream
2 tbsp icing sugar
4 tbsp lemon curd
200g (6 ½ oz) white chocolate, chopped
Serves: 8 Prep time: 30 mins, plus time to cool and decorate Cook time: 30 mins
Cals per serving: 626 Fat: 48.5g
Step One: Heat the oven to 150oC (gas mark 2). Line a Swiss roll tin with non-stick baking paper. Whisk the egg whites in a mixer until they form stiff peaks, then gradually add the caster sugar, beating until the mixture is stiff and glossy. Beat in the cornflour, white vinegar and vanilla extract. Transfer the meringue to the tin, spreading it evenly with a flat-bladed knife.
Step Two: Bake for about 30 minutes, it should feel dry and springy when ready.
Step Three: Remove from the oven and set aside for 1 minute only before turning out onto a sheet of baking or greaseproof paper lightly sprinkled with icing sugar. Allow to cool.
Step Four: Whip the cream and icing sugar until it forms soft peaks. Spread the lemon curd thinly over the meringue and then spread with about half of the cream. Use the greaseproof paper to roll the meringue up (from the short edge) into a log. Place the log seam side down on a platter. Spread the remaining cream over the outside of the log and refrigerate until ready to decorate.
Step Five: Melt the white chocolate in a heatproof bowl suspended over a pan of very hot water (the bowl shouldn’t touch the water), stirring occasionally until smooth.
Step Six: Spread the chocolate over a sheet of baking paper to a thickness of about 3mm (1/8 in). Place on a tray and refrigerate until set. Use a leaf or star cutter to cut shapes from the set white chocolate (you may have to return it to the fridge occasionally) and decorate the top of the log. Dust lightly with icing sugar before serving.
Tip: If making the meringue a day before, cover with cling film overnight.
Recipe courtesy of Easy Living Magazine