This classic chalet de montagne yule log is a festive dessert, perfect for any special occasion. A sponge cake is filled with coffee-flavored buttercream, rolled up and decorated with meringue mushrooms and marzipan holly leaves. Enjoy!
- ¾ cup all-purpose flour
- 4 large eggs, separated
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon (15 mL) milk
- 3 tablespoons (45 mL) melted butter
- 2 tablespoons (30 mL) cocoa powder
For the Filling:
- 1 cup (250 mL) unsalted butter, at room temperature
- 2 cups (500 mL) icing sugar
- 2 tablespoons (30 mL) instant espresso or coffee powder dissolved in 2 tablespoons hot water, cooled
For the Decoration:
- Meringue Mushrooms and Marzipan Holly Leaves (optional)
