The White Chocolate, Coffee, and Pecan Yule Log is an original dessert that will delight your guests during the Christmas holidays. The combination of white chocolate and coffee offers a subtle balance between sweetness and intensity, while the pecans add an irresistible crunch. This gluten-free version retains all the indulgence and elegance of the traditional dessert, perfect for ending a festive meal in style.
Separate the egg whites from the yolks. Beat the yolks with the sugar until the mixture turns pale. Stir in the cornstarch, almond flour, and a teaspoon of dissolved coffee.
Melt the chopped white chocolate in a double boiler or in the microwave. Add the mascarpone and a teaspoon of coffee, then mix until you have a smooth ganache. Let it cool to room temperature.
Let the ganache cool.
Carefully unroll the biscuit and spread an even layer of white chocolate and coffee ganache. Sprinkle with crushed pecans.
Roll the biscuit up tightly, then coat it with the remaining mascarpone-white chocolate ganache. Refrigerate for at least 2 hours to allow the log to set completely.
After an hour, when the ganache has firmed up but is still soft, you can use a fork to score the log. Then decorate with a few pecans.
For an extra touch, you can add a few drops of diluted coffee to the surface to intensify the flavors.
Serve the chilled yule log with coffee or hot chocolate. This yule log is perfect for ending a Christmas meal on a sweet note.