Another Xmas classic, today I baked my first YULE LOG 🎄 Inspired by the recipe of #cucinanaturale, I made a chocolate marquise with a filling of mascarpone cream and #rigonidiasiago bitter orange (arance amare) jam 😋
For the marquise:
80 gr powdered sugar
40 gr cocoa powder
40 gr potato starch
For the filling:
40 gr bitter orange (arance amare) jam rigonidiasiago
250 gr mascarpone
40 gr powdered sugar
Start with separating the yolks and the egg whites. In a bowl, mix the yolks with 40 gr sugar, then add the potato starch and cocoa powder using a mixer. In another bowl, whip the egg whites with the remaining sugar until white and spongy. Next, add the egg whites – one spoon at time – to the batter, while stirring gently (if this is too difficulty by hand, you can use the mixer). Then, transfer the mixture on a oven tray covered by baking paper and, using a spatula, spread it into a rectangular shape (1 cm thick). Bake the marquise for 10 minutes in pre-heated oven 200°/static mode (if you see the borders get dark sooner, then take it out of the oven otherwise the it gets too dry). Wrap the marquise with kitchen film (including the baking paper) and let it cool down.
In the meantime, prepare the filling. Mix the mascarpone with the powdered sugar, and heat the jam with 1 tbsp of water to soften it (in this way it will be easier to spread on the marquise).
Carefully unwrap the marquise and cut the borders if dry and/or to adjust it into a rectangle. Brush it with the jam and then spread the mascarpone cream evenly. Roll the marquise on the longer side and press gently to make it compact.
Your Yule Log is ready 😊