Ingredients:
- For the sponge
- 3 large eggs
- 125g caster sugar
- 60g plain flour
- 30g cocoa powder
- For the pistachio filling
- 270g filo pastry
- 2 tbsp butter
- 150g white chocolate
- 300ml double cream
- 100g pistachio butter/spread
- 100g caster sugar
- For the ganache - 100g dark chocolate and 100ml double cream
- To decorate - White chocolate, melted Pistachio butter/spread and chopped pistachios
Method:
- Preheat the oven to 200°C/180˚C fan/gas mark 6 and line a 34 x 24cm Swiss roll tin with parchment paper.
- Use an electric whisk to beat the eggs and sugar in a mixing bowl until thick and creamy.
- Sift in the flour and cocoa. Add one tablespoon of hot water and gently fold in with a spoon.
- Spoon the mixture into the prepared tin, smoothing gently into the corners, and bake for 10-12 minutes.
- While still warm, turn the sponge out onto a clean piece of parchment paper. Peel off the parchment used to line the tin. Trim the edges of the sponge to neaten them if necessary. Roll the sponge and parchment up from one of the short ends and leave to cool.
- Chop the filo pastry into small pieces with scissors.
- Toss the chopped filo pastry in 1-2 tsps of oil, coating evenly. Spread in an even layer on a large baking tray. Cook in oven for 10-12 minutes, mixing halfway through so the edges do not burn and all the filo is golden brown. Take care to make sure all the filo is golden.
- Once the filo pastry is ready, remove from the heat and set aside to cool.
- Place the white chocolate in a small bowl and melt in the microwave for 30 second bursts until fully melted. Allow to cool slightly.
- In a large bowl, whip the cream until it forms soft peaks.
- In a separate bowl, beat together the pistachio butter and sugar. Gently fold this into the cream mixture, then fold in the cooled chocolate.
- Crush the filo pastry into the filling mix and stir again to combine.
- To make the ganache, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and gently stir in the cream. Do not over-mix. Set the mixture aside for 10 minutes to cool and thicken.
- Unroll the sponge and spread with the pistachio and white chocolate mixture. Carefully roll it back up, this time without the parchment paper.
- Spread the ganache all over the yule log using a spatula or palette knife. Refrigerate for an hour or two, then, if you fancy, draw wood carvings into the ganache using a knife. Top with a drizzle of melted white chocolate and pistachio butter (melt the pistachio butter in the microwave for 8-10 seconds if it’s not runny enough to drizzle) and sprinkle on some chopped pistachios to serve.
