Vanilla, Mango & Passion Fruit Yule Log

For the rolled cake (sponge cake):

• 4 eggs 100g sugar
• 100g sifted flour
• 1 pinch salt

For the filling and decoration:

• 1 jar of homemademango and passion fruit jamor coulis from Maison Perrotte
• 250g mascarpone
• 20cl whole cream (very cold)
• 40g powdered sugar
• 1 vanilla pod 
• A few fresh mangoes or coconut shavings for decoration

Step 1: The sponge cake

• Preheat your oven to 180°C.
• Separate the whites from the yolks.
• Beat the egg yolks with the sugar until the mixture turns pale.
• Add the flour little by little.
• Beat the egg whites until stiff with a pinch of salt, then gently fold into the mixture.
• Spread the dough on a baking sheet lined with parchment paper.
• Bake for 8 to 10 minutes (the cookie should remain soft).

Tip: When you take it out of the oven, turn the biscuit out onto a damp tea towel, remove the paper, and immediately roll the biscuit up in the tea towel. Leave to cool.

Step 2: The whipped cream and mascarpone mixture

• In a very cold bowl, whip the heavy cream and mascarpone with the powdered sugar and vanilla bean seeds.
• Whip until you obtain a firm, creamy consistency.

Step 3: Assembly

• Carefully unroll your cooled cookie.
• Spread a generous layer of Maison Perrotte Mango-Passion Fruit Jam over the entire surface.
• Cover with about half of your vanilla cream (keep the other half for the outside). Roll the biscuit up again, pressing down firmly.

Step 4: Finishing touches

• Cover the outside of the log with the remaining cream using a spatula.
• For a "snow" effect, sprinkle with shredded coconut or decorate with dots of mango-passion fruit jam to resemble the fruit. Refrigerate for at least 4 hours before serving.