Christmas Log

Method

1. In a bowl, start whipping the egg whites with sugar until fluffy, then add the egg yolks and fold in gently from bottom to top.
2. Add the sifted flour, unsweetened cocoa powder, and baking powder, folding carefully. Finally, add the vegetable oil.
3. Spread the batter on a baking sheet lined with parchment paper, level it, and bake at 190°C for about 18-19 minutes.
4. While the sponge bakes, prepare the filling: press the ricotta through a sieve into a bowl, then add icing sugar, candied orange, and dark chocolate chips. Mix.
5. When the sponge is done and still warm, invert it onto another tray, remove the parchment paper, cover with plastic wrap, and let it cool completely.
6. Once cooled, trim the edges, spread the ricotta cream evenly, and carefully roll it up.
7. Refrigerate the rolled log for 2-3 hours.
8. Prepare the covering: in a bowl, combine mascarpone, fresh cream, and icing sugar. Whip until soft peaks form, then add hazelnut paste and mix.
9. After resting, use a knife to cut off a small piece at an angle to create a branch, and attach it to the side of the log.
10. Cover the entire log with the mascarpone-hazelnut cream, making ridges with a fork or spatula to resemble bark.
11. Decorate with golden cocoa, Paneangeli sprinkles, red currants, rosemary sprigs, and sugar stars.