The White Chocolate, Coffee and Pecan Nut Log is an original dessert that will delight your guests during Christmas parties. The combination of white chocolate and coffee provides a subtle balance of sweetness and intensity, while pecans add an irresistible crunchy texture. This gluten-free version retains all the deliciousness and elegance of the traditional dessert, perfect for closing a festive meal in style.
Separate the egg whites from the egg yolks. Beat the yolks with the sugar until the mixture whitens. Add the cornstarch, almond powder and a teaspoon of dissolved coffee.
Melt the chopped white chocolate in a bain-marie or in the microwave. Add the mascarpone and a teaspoon of coffee, then mix until you obtain a smooth ganache. Let cool to room temperature.
Let the ganache cool.
Gently unroll the biscuit and spread an even layer of white chocolate and coffee ganache. Sprinkle with crushed pecans.
Roll the biscuit on itself, tightening slightly, then cover it with the rest of the mascarpone-white chocolate ganache. Refrigerate for at least 2 hours so that the log sets well.
After an hour, when the ganache has firmed up but is still tender, you can use a fork to streak the log. Then decorate with some pecans.
For an extra touch, you can add a few drops of diluted coffee to the surface to intensify the flavors.
Serve the log chilled with coffee or hot chocolate. This log is perfect for ending a Christmas meal on a gourmet note.