Christmas sponge roll "Log"
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
The Christmas Log Sponge Roll is the most impressive yet simple holiday dessert. This recipe is not only easy to make, but you can also offer each guest their own fairytale log. You don't even need to turn on the oven: assemble individual Christmas logs from mini sponge rolls and coat them with store-bought (or homemade) chocolate icing. All that's left to do is garnish with toasted mini marshmallow mushrooms, rosemary sprigs, and a dusting of powdered sugar snow.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (300g) of mini chocolate rolls, such as Yodels (10 rolls), chilled
- 18 mini marshmallows
- 1.5 tbsp. chocolate cream
- 12 fresh sprigs of rosemary
- Powdered sugar, for serving
We recommend
Recipes with similar ingredients: biscuit, chocolate sauce
Cooking the dish according to the recipe:
- Heat a medium nonstick skillet over medium-high heat. Place the mini marshmallows flat-side down in the skillet. Toast, without stirring, until golden brown on the bottom, about 2 minutes. Let cool in the skillet.
- Cut a thin slice from each end of six mini-rolls, making the curls clearly visible. These will be the logs. Cut the end of one of the remaining rolls at a 30-degree angle, then cut the roll into thirds, making parallel cuts to the end of the corner and finishing with a cut at the second end at the same angle. If the chocolate coating falls off, don't worry, discard it. The end pieces are unnecessary. Repeat with the other mini-roll. These diagonal slices will be the branches. Note that you should have two whole rolls left over in case you ruin the first; if you don't use them, just eat them.
- Cut six 7.5 cm squares from parchment paper. Turn the glass upside down and place one of the parchment squares on the flat bottom. Place the entire roll (or log) on the parchment. Using a butter knife or a small spatula, spread a thin layer of chocolate frosting over the original glaze. Run the tip of the knife or spatula along the entire length of the log to create wide grooves.
- Glue the end of one branch to the side of the log and spread with chocolate frosting. Glue 3 marshmallows, toasted side up, to the edge of the log. Carefully slide the parchment with the Yule log off the glass and set aside. Repeat with the remaining rolls, branches, frosting, and marshmallows to make 6 servings.
- Freeze the Christmas logs in an airtight container on sheets of parchment paper until the glaze is set, at least 30 minutes and up to three days. Before serving, transfer each log to a plate, remove the parchment, and place two sprigs of rosemary under each log. Dust with powdered sugar.
Categories:
recipe / Winter dishes / Festive dishes / New Year / Christmas / Desserts / Cupcakes, biscuits / Cakes / Cakes / Food Network - recipes
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