Savory Snow-covered Log

Method

1. Heat the milk with nutmeg, salt, pepper, and dried ginger until it almost boils.
2. In a saucepan, combine the grated cheese, cornstarch, egg yolks, and a little cream to form a paste.
3. Pour a small amount of hot milk into the paste, then place over low heat and gradually add the remaining milk, stirring until thickened.
4. Let the cream cool slightly, then transfer to a wide bowl, cover with plastic wrap (touching the surface), and refrigerate until completely set (about 1 hour).
5. Overlap the bread slices on a cutting board lined with parchment paper, slightly overlapping. Roll with a rolling pin to seal them into a single sheet.
6. Spread the cooled cream evenly over the bread sheet.
7. Roll the bread sheet tightly using the parchment paper to help.
8. Wrap the roll in parchment paper and refrigerate for at least 1 hour.
9. Trim the ends of the log to make them neat.
10. In a bowl, soften the robiola cheese (add a little cream or milk if necessary) and spread it over the log to create a bark-like coating.
11. Use a fork to create texture on the surface resembling wood grain.
12. Optionally, cut two diagonal slices from the ends and attach them to the sides as branches.
13. Decorate with myrtle berries and, if desired, sprinkle with grated cheese to resemble fresh snow.