Raffaello Yule log

This is a Raffaello chocolate in Yule log form, and if you love those tiny almond and coconut bites of heaven, then you will surely like this! Keep reading to see how to make one of your own, and wow your friends and family with its delicate festive loveliness.

I have written this recipe for an extremely special client, my alma mater, The London School of Economics. I am so thrilled to have been asked to deliver a couple of workshops for staff and students on how to make this wintery wonder, so if you are at the LSE grab ya coconut shavings because you won’t want to miss that!
I am of course setting out all the details of this super easy recipe below for the world and his wife to have a crack at! This recipe may have been written for LSE students but it’s got you written all over it. Looks impressive, is actually basic. What could be better? ;)

Recipe

Serves 8 people

Ingredients:

Sponge:

3 eggs

180g caster sugar

3 drops almond extract

3 tablespoons water

130g plain flour

1 teaspoon baking powder

1/4 teaspoon salt

Cream:

200g full fat cream cheese

85g icing sugar

3 drops almond essence

300ml double cream

two pinches of fine salt

1 teaspoon vanilla paste

Decorations:

coconut flakes

raspberries

fresh rosemary

maple syrup

coarse sugar (granulated)

fine sugar (caster sugar)

Equipment:

Electric whisk (or use a hand whisk if you are not in a hurry and have let your gym membership lapse over lockdown)

Mixing bowl 

Spatula

Swiss roll tin or small baking tray

Baking parchment

A chopping board

A sharp bread knife 

A tea towel 

A fine mesh sieve 

Scales (or baking cups) and measuring spoons 

Instructions:

1) line a Swiss roll tin (or small baking tray, 23 x 33 cm) and set the oven to 175 degrees

2) whisk the eggs until foamy and gradually add the sugar. Continue whisking until light and aerated

3) add in the water, almond essence and continue to whisk briefly

4) mix all the dry ingredients together and then fold them into the wet, first using a whisk and then a spatula

5) pour the mix into the tray, level the mix, bang on the counter a few times, and place in the centre of the oven for 12 minutes

6) remove the paper and trim the sides of the cake with a sharp knife. Using a clean piece of baking paper roll the cake up and leave to cool

7) to make the cream combine the cream cheese and cream and whisk until peaks are achieved that are between soft and stiff. Be careful not to over whip the cream. Fold in the sugar and rest of the ingredients with a spatula.

8) unroll the cake and spread most of the cream on. Roll it back up, trim the ends and cover the outside in the remaining cream

7) decorate with flakes of coconut or white chocolate curls and sieved icing sugar

Extra decorations:

dip raspberries in maple syrup, honey or golden syrup and roll in coarse sugar

run fresh rosemary under cold water and roll in fine caster sugar