Snowy Christmas Yule Log

Method

1. In a bowl, combine 4 room-temperature eggs and 1/2 teaspoon vanilla extract. Whip with a hand mixer.
2. Add 115g (1/4 lb) of sugar a little at a time and whip until light and fluffy.
3. Add 80g (1/2 cup) of sifted cake flour. Fold gently with a spatula from bottom up.
4. Transfer the batter to a greased rectangular pan lined with parchment paper. Spread evenly with a spatula.
5. Bake in a static oven at 220°C (428°F) for 8-9 minutes.
6. In a saucepan, heat 20g (1.5 tbsp) of heavy cream.
7. Remove from heat, add 5g (1/5 oz) of soaked and drained gelatin sheets, stir to dissolve. Then add to 185g (6.5 oz) of Greek yogurt. Mix and set aside.
8. Whip 375g (1 2/3 cups) of heavy cream with 70g (1/2 cup) of icing sugar, added gradually. Add the zest of 1 lemon (or alternatively, replace with orange zest and cinnamon).
9. Fold the whipped cream into the yogurt mixture gently from bottom up.
10. When the sponge cake is ready, turn it upside down onto a cutting board. Keep the parchment paper on to preserve moisture.
11. When assembling, remove the parchment paper and spread 3/4 of the cream mixture over the sponge cake.
12. Roll the yule log starting from the long side.
13. Seal the roll with the parchment paper, placing the seam side down.
14. Refrigerate the log and the remaining cream for 2 hours.
15. Trim the ends of the log. Thin out the remaining cream with a little heavy cream.
16. Cut the branches diagonally.
17. Place the main log on a serving dish.
18. Arrange the branches around the log.
19. Cover the surface of the log with the cream, leaving the ends exposed.
20. Sprinkle with 40g (1.5 oz) of shredded coconut.
21. Refrigerate for 30 minutes.
22. Decorate with rosemary and fresh currants to taste.
23. Serve.