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1
Preheat oven to the oven to 180C.
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2
Line a baking sheet with baking paper.
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3
Tip the berries into a small pan with 100 grams of the sugar.
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4
Place over a low heat and simmer for 10-15 minutes until the fruit is soft.
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5
Sieve over a bowl to drain the syrup.
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6
Cool it, then stir in the kirsch or cherry brandy, if youre using it.
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7
For the sponge, separate the eggs into 2 bowls.
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8
Add 100 grams of the sugar and 2 teaspoons of the vanilla to the egg yolks, and whisk until they double in volume.
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9
Set aside.
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10
Using a clean whisk, whisk the egg whites to stiff peaks, then whisk in the final 25 grams sugar.
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11
Fold the flour into the yolk mixture, then gradually fold in the stiff egg whites until smooth but still fluffy.
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12
Using a palette knife, spread the mixture on to the baking paper so it measures about 25 x 35 centimetre and is level.
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13
Bake for 10-12 minute until golden.
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14
Cool for 5 minutes, then brush the sponge with the syrup.
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15
Cover with clingfilm, and set aside.
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16
For the white chocolate cream, melt the pieces of white chocolate in a heatproof bowl set over a pan of barely simmering water.
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17
In a small pan, gently heat the cream, but dont let it boil.
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18
Pour the cream over the melted chocolate, whisking gently until smooth.
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19
Stir in the vanilla and mascarpone until glossy: add the lime zest.
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20
Chill for 2 hours.
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21
Using an electric hand whisk, beat the chilled white chocolate cream to peaks dont overdo it, you dont want the mixture to split.
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22
Use a palette knife to spread a thin layer of the cream over the soaked sponge.
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23
Cover with the berries.
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24
Use the baking paper to roll up the Yule log tightly, starting with one if the long sides.
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25
Slice off a piece of the log to make a branch, remove the paper and place the log on a serving platter with the branch at an angle to the log.
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26
Cover the log with the rest of the white chocolate cream.
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27
Use a fork to create the bark effect.
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28
Decorate with the redcurrants and dust with icing sugar.
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29
Chill until ready to serve.
