Not just for the holidays, this festive chocolate Yule Log is perfect when you need to make an easy, last-minute dessert that would impress. This Jaffa Log needs to be made the night before or on the morning of the day you’re going to serve it, to allow the flavours to develop and the biscuit to become rich and cake-like. It only needs four ingredients, and there’s no baking needed – it just needs to be refrigerated.
- 600 ml thickened cream
- ½ cup (125 ml) orange-flavoured liqueur (see liqueur substitution tip)
- 250 g packet chocolate ripple biscuits
- 1 tsp cocoa powder
In an electric mixer or using handheld beaters, whip the cream until firm peaks form.
Place the liqueur in a small bowl. Dip one biscuit into the liqueur and submerge it for 5 secs. Allow the excess liquid to drain from the biscuit. Spread the biscuit with about a tbsp of cream. Dip a second biscuit into the liqueur for 2 secs and sandwich it with the first. Stand the two biscuits on their
edge, on one side of a 35 cm-long serving platter.
Dip a third biscuit in liqueur for 5 secs and spread it with another
tbsp of cream. Join it to the other
two biscuits. Repeat this process,
forming a log shape. Cover loosely with plastic wrap, and refrigerate for 3 hours.
Just before serving, carefully spread the cream all over the outside of the log. Dust with the sifted cocoa. To serve, cut on the diagonal so that all the beautiful layers are visible.
LIQUEUR SUBSTITUTION TIP: You can use Grand
Marnier, Cointreau or triple sec, or substitute with orange juice.
Photo: John Paul Unizar/bauersyndication.com.au
- dessert recipe
- jaffa log