Christmas log with Amaretti di Matilde

For the sponge cake:

• 4 eggs
• 2 egg whites
• 155g sugar
• 100g flour

For the chocolate cream:

• 320g milk
• 4 egg yolks
• 40g corn starch
• 150g sugar
• 140g chocolate
• 60g mascarpone
• crumbled Amaretti di Matilde to taste

For the ganache decoration:

• 300g white chocolate
• 150g cream
• 5=6 tablespoons of coffee

For the ganache:

1. bring the cream to a boil and pour it over the white chocolate pieces, emulsify and add the coffee;
2. leave it to cool in the fridge overnight

For the chocolate cream:

1. whisk together the egg yolks, sugar and corn starch, heat the milk, pour it over the mixture and let it cook;
2. remove from the heat, add the chocolate and then leave it to cool;
3. lightly whisk the mascarpone and add to the cream once it has cooled down

For the sponge cake:

1. whisk the eggs with sugar, then add the sifted flour;
2. pour the mixture onto a baking sheet lined with parchment paper;
3. bake in the oven at 180°C for 12-15 minutes;
4. remove the sponge cake from the oven and turn it out onto a kitchen towel dusted with sugar;
5. leave to cool

Assembly:

1. spread the chocolate cream and crumbled Amaretti di Matilde over the sponge cake;
2. roll up the sponge and cover your Christmas log with the coffee ganache.