Pistachio, white chocolate & berry Yule log

Pistachios add texture and flavour to the roulade, and white chocolate combines so well with the fruity compote. SERVES 8-10 PREP 1hr, plus cooling COOK about 30min

FOR THE SPONGE

• Butter, to grease

• 100g (3½oz) caster sugar

• 5 medium eggs, separated

• ½tsp almond extract, optional

• 1tsp vanilla bean paste or extract

• 75g (3oz) self-raising flour

• 75g (3oz) pistachios, finely ground, plus 25g (1oz) extra, finely chopped, to decorate

• Icing sugar to dust

FOR THE WHITE CHOCOLATE CREAM

• 200g (7oz) white chocolate, chopped

• 250g tub mascarpone

• ½tsp vanilla bean paste or extract

• 150ml (5fl oz) double cream

FOR THE BERRY COMPOTE

• 75g (3oz) caster sugar

• 1tbsp dessert wine

• 300g (11oz) mixed berries (eg, raspberries, blueberries, redcurrants, blackberries), plus extra to serve

1 Preheat oven to 190°C (170°C fan) mark 5. First make berry compote. Heat sugar with wine until sugar dissolves. Add 150g (5oz) mixed berries, stir to combine, then simmer for 5-10min until berries turn jammy. Stir in remaining berries, then remove from heat. Set aside to cool.

2 Grease a 23 x 33cm (9 x 13in) Swiss roll tin and line with baking parchment. To make sponge, using an electric whisk beat caster sugar, egg yolks, almond extract, if using, and vanilla in a bowl until thickened and doubled in volume. In a separate bowl, with clean whisks, whisk egg whites to medium peaks. Fold flour and ground pistachios into egg yolk mixture, followed by egg whites in stages.

Tip mixture into the prepared tin and gently level. Bake for 15-20min until pale golden and springy to touch. Remove from oven and set aside to cool for 5min. Sift icing sugar over surface. Cover with clean tea towel. Place upturned wire rack on top and turn over so that cake is now sitting on wire rack.

Remove tin, peel away baking parchment and sift over more icing sugar. Roll up warm sponge from one of the long sides with the tea towel inside.

4 For white chocolate cream, melt white chocolate in a bowl set over a pan of barely simmering water, ensuring bowl isn’t touching water. When chocolate is almost fully melted, remove bowl from heat, stir briefly and set aside to cool to room temperature. In a large bowl, whisk mascarpone until soft, then gradually whisk in white chocolate and vanilla until combined. In a separate bowl, whisk cream to soft peaks, then fold it into chocolate mixture. Chill for a few min until firm but spreadable or until ready to assemble (see Get Ahead).

5 When ready to assemble, unroll sponge and spread over about ⅓ of white chocolate cream, leaving a 2cm (¾in) border. Spread with berry compote and carefully roll up tightly.

6 With a sharp knife, slice off a piece about 10cm (4in) long, on the diagonal. Use a palette knife to transfer main part of log to a serving plate, then attach shorter piece about a third of way up to form a branch. Cover whole log with remaining white chocolate cream. Decorate with finely chopped pistachios, berries and dust with icing sugar.

GET AHEAD Make compote and chocolate cream up to a day ahead; cover and chill. Remove cream from the fridge 1hr before using to allow it to become spreadable. Make sponge up to a few hr ahead.