Here we are, Christmas is upon us and we are all ready to gather around the table for the various lunches and dinners for the holidays. There are so many delicacies to taste, mostly traditional. Do you want to surprise your friends and relatives with something truly original and nice? We offer you the recipe for Christmas log with panettone.
A special idea for Christmas: chocolate log
Do you want a special dessert for Christmas but you're not exactly a skilled cook? We'll help you with a quick and easy recipe that will allow you to amaze your guests (and have a rich breakfast with dessert and milk the next day). The log of happiness or Christmas is an ancient dessert, even dating back to the French culinary tradition! Do you want the recipe for easy Christmas log with panettone? Here it is!
Ingredients for the Christmas log with panettone
The ingredients to make the Christmas log are a kilo of panettone:
- 500 grams of dark chocolate
- 200 grams of toasted hazelnuts
- Half a liter of fresh cream (which we will then whip)
- A little rum for desserts
- Marsala in the same quantity
- 2 whole eggs and 4 yolks
- 250 grams of mascarpone and gelatine sheets.
- 250 grams of granulated sugar.
Easy Christmas log recipe with panettone
Once we have arranged all the ingredients to prepare the Christmas log recipe on the workbench, we proceed with toasting the panettone slices in the oven at around 150° for a few minutes. Be careful not to cut them too high, you risk not cooking them inside. While the panettone slices are toasting in the oven, soak the gelatine in a bowl with cold water to dissolve it.
For the zabaglione cream with which you will fill the log you must whip the egg yolks and eggs in a nice tall container with an electric whisk. Next, put the Marsala, a glass of water at room temperature and the sugar in a saucepan to prepare the syrup. When it is ready, pour it onto the eggs a little at a time until the whole mixture has cooled (continue whisking in the meantime).
Melt the mascarpone together with 300 grams of cream until it becomes a frothy mixture. Then dissolve the gelatine over a low heat together with a little Marsala and a spoonful of cream. Combine this preparation with the previous mixture.
Just as we suggested for the pan di stelle cake recipe, alternate slices of panettone with the zabaglione cream on a serving plate, forming a log and placing everything in the fridge for half an hour.
While you wait for the log to compact in the fridge, prepare the chocolate icing: just pour the rest of the cream into a bowl and boil it, adding dark chocolate flakes with a drop of dessert rum. Once the preparation has cooled, work it until it becomes a smooth cream.
Once the log has cooled, take it out of the fridge and give it a trim (i.e. even out all the sides with the help of a spatula or knife). To serve the log of happiness, frost the surface of the cake and then cut it so that it resembles a small tree: trunk, branch on the right and left. With the fork, scratch the entire surface to obtain the bark effect.
