Christmas trumpet with mascarpone and candied orange

Proceedings

TO PREPARE THE BASE

1. Place the eggs, sugar and vanilla seeds taken from the pod in a bowl.
2. Beat with electric whips until the mixture is puffy and foamy.
3. Add the sifted flour and mix with a spatula from the bottom up.
4. Line a baking sheet with paper, pour in the mixture and level it with a spatula without crushing it too much. Bake in a preheated oven at 170° for about 10 to 15 minutes, until colored.
5. Spread a clean dishcloth on a work surface. Dust the dishcloth with powdered sugar and tip the still-warm base onto it.
6. Remove the baking paper from the base and roll it on itself with the help of the dishcloth. Open the dishcloth and lay the base out again, letting it cool to room temperature.

TO PREPARE THE GANACHE

1. Cut the dark chocolate into pieces, put it in a bowl with the butter and melt it in a double boiler.
2. Remove from the heat and add the cream. Stir with a whisk to mix all ingredients well. Cover with plastic wrap and set aside.

TO PREPARE THE CREAM

1. Place the mascarpone, yogurt and powdered sugar in a bowl; mix with a hand whisk to prevent lumps from forming.

TO ASSEMBLE THE CAKE

1. Spread the cream on top of the base. Sprinkle the cream with the candied orange cubes. Roll the base onto itself and transfer to a wire rack with a baking sheet underneath.
2. Place in the refrigerator and let stand for at least 1 hour. Remove from the refrigerator and sprinkle the roll with the chocolate ganache so that it is completely covered. Place back in refrigerator and let rest 1 night.
3. Before serving, run the tines of a fork along the entire length of the roll to recreate theeffect of the bark of a tree trunk. Then decorate as desired with butcher’s broom and red fruits.

Thanks to Maddalena of Cucina Scacciapensieri for the recipe.