Delicooks

Beat the Egg yolks with sugar and lemon zest. Add the flour and reserve.

Beat the Egg whites until they form stiff peaks.

Spread the dough 1 cm thick on a baking tray lined with greaseproof paper. Bake for about 12-14 minutes at 180ºC until the sponge is cooked. Remove from the oven and allow to cool. Remove the paper.

For the filling, melt the chocolate with butter and sugar over a bain marie, add whipped cream. Whisk the ingredients and allow to cool.

To form the Yule log, lightly soak the sponge in the brandy, top with the chocolate filling and roll up. Coat the roll with any leftover chocolate and decorate with fruit and cocoa. Cool in the refrigerator before serving.