Christmas log

Separate the egg yolks from the egg whites, whisking the egg whites until stiff. In another bowl, vigorously beat the egg yolks with the sugar until the mixture is frothy, smooth, and pale.

Add the @matildevicenzi amaretti flour obtained by finely chopping the amaretti and mix with a spatula using movements that go from the bottom up, so as not to deflate the eggs.

Add the cornstarch, mix well, and transfer the mixture to a shallow, long baking sheet. Bake at 250°C (480°F) for about 15-20 minutes.

A few minutes before removing from the oven, wet a tea towel and wring it out, place it on a pastry board with plenty of sugar on the surface, then turn the freshly baked roll over, sprinkle its surface with sugar as well and roll it up in the tea towel until it is completely cool.

In a bowl, whip the cream, then melt the dark chocolate in a bain-marie and combine. Add the cocoa powder to achieve your desired color.

Fill the roll with 3/4 of the mousse and crushed amaretti biscuits, then roll it up and decorate your beautiful log with the remaining mousse. Sprinkle with crushed amaretti biscuits and serve .