Christmas log

Preheat the oven to 180°C, grease a baking tray with butter and line with baking paper.

Add the plain flour, cocoa powder, baking powder and salt to the bowl and stir together.

Melt the butter in a saucepan and let it cool to room temperature.

Meanwhile, in another bowl, whisk the eggs and sugar together until frothy.

Then add the melted butter and beat again.

Gradually we can start adding the dry mixture. Mix everything well and pour the dough onto the baking sheet. Bake for 12 minutes.

While baking, prepare a new sheet of parchment paper and sprinkle with cocoa powder.

Once baked, remove the dough from the oven, wait about 3 minutes and turn it out onto a baking sheet sprinkled with cocoa powder. Almost immediately, roll up the dough with the new paper and set aside. Leave it to cool.

Cream - dissolve gelatine in 50 ml of cold water and let it swell.

In a blender, blend the white chocolate until fine.

Heat 200 ml whipping cream in a small saucepan, add the gelatine and let it dissolve.

Once melted, we can add the whipped cream to the blender with the white chocolate.

Stir together until the chocolate is melted.

Let the cream rest in a cool place for at least 1 hour.

Whip 70ml whipping cream. To this whipped cream, add the white chocolate cream and grated coconut after it has cooled.

Unwrap the sponge cake roll and drizzle with rum.

Spread the white chocolate coconut cream evenly from the inside three-quarters of the way up the sheet and roll up again.

Cream to spread on the roulade - whip the mascarpone and Nutella.

Spread the cream over the roll.