Spread the ganache over the yule log covering the sides and ends. Use a fork to create texture
Decorate with the crushed biscuit and white chocolate stars if using
Serve immediately, store leftovers in the fridge and eat within 2-3 days
Notes
Make sure your ingredients are at room temperature before you start baking, particularly the eggs.
Light brown soft sugar is what gives the swiss roll a delicious caramelised flavour, but you can also use caster sugar if you can’t get hold of it.
You need to use double cream for the ganache, single cream will not work.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 472kcal | Carbohydrates: 44g | Protein: 7g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 56mg | Potassium: 153mg | Fiber: 0.3g | Sugar: 34g | Vitamin A: 525IU | Vitamin C: 0.3mg | Calcium: 95mg | Iron: 1mg
