Its December so it is finally acceptable to post something Christmassy :) This Recipe for a festive chocolate peppermint meringue yule log, is light, delicious and very easy to make. Exactly what you want during the busy Christmas week.
Unfortunately my in-laws are going to be in Canada for Christmas. As they won’t be here to celebrate on the 25th, we had a small celebration with them this weekend. Way to turn things around…two Christmases….yes please. We were also celebrating my brother in-law, Robin’s, birthday. So I offered to make the Christmas Birthday Cake. With it’s very own decorative robin for Robin’s Birthday.
Meringue in my opinion is the best Christmas dessert to have. Everyone wants something sweet after Christmas dinner, but I find puddings and cakes too heavy to enjoy. A light meringue roulade or Pavlova is the perfect treat after a big feast.
Yule logs are often made with a thin layer of sponge but I like the way the crisp meringue cracks when it is rolled. It resembles tree bark without the need to add butter cream or heavy toppings to the outside of the roll. The addition of peppermint and raspberry adds a freshness to the cream. With the colour and flavour resembling a festive candy cane.
- Stand mixer with a whisk attachment
- Large Baking tray. 30cm x 40cm
- Parchment paper
- 4 egg whites
- 200g caster sugar
- 3 tbsp. cocoa powder
- 40g 70% dark chocolate (roughly chopped)
- 450ml fresh double cream
- 2 tbsp. icing sugar and more to dust
- A dash (1/16 tsp) peppermint extract
- 150g (1 punnet) fresh raspberries (halved)
- Robins, snowflakes or candy canes to decorate
Preheat the oven to 200°C
Whisk the egg whites until white and frothy and then gradually add the caster sugar while still whisking. Continue to whisk until the egg white has a nice sheen and holds stiff peaks. Add the cocoa powder and chocolate and fold into the mixture until combined well.
Line a 30cm x 40cm baking tray with parchment paper and spoon the egg white mixture onto the tray. Use the back of a spoon to spread the egg whites evenly over the entire tray.
Bake in the oven for 5 minutes at 200ºC and then turn the oven down to 160ºC and bake for a further 15 minutes.
While the meringue is baking you can prepare the peppermint cream. Whisk the cream, icing sugar and peppermint extract until it holds soft peaks. Taste and adjust the peppermint flavouring to your liking.
Once the meringue has cooled, gently it slid off the tray. Place the tray upside-down over the meringue. Holding the parchment paper and the tray together, gently but quickly flip the meringue over onto the tray. Peal away the parchment paper and spread the cream evenly over the meringue. Place the raspberries in diagonal rows over the cream.
Roll the meringue along the long side as tightly as you can. Cut 1/3 of the roll from one end and place onto the side of the longer piece. (Like shown in the picture above.)
Transfer to a serving plate, making sure the seam is on the bottom of the yule log. Dust with icing sugar and decorate with fresh raspberries, crushed candy cane or festive decorations.
This chocolate peppermint meringue yule log will serve up to 12 people.