Are you familiar with the classic French buche de Noel? This isn’t it. Instead, it’s a jazzed-up version of something that your grandmother might have made (if you were lucky). Bring this to the table after the children are in bed. Like trifle, it improves after a night in the fridge, so it’s great for Boxing Day breakfast.
Ingredients
| 300 ml | Cream |
| 120 g | White chocolate, good quality, finely chopped (Main) |
| 1 cup | Walnuts, roughly chopped |
| 1 | Lemon, finely zested |
| ⅓ cup | Coffee liqueur (Main) |
| 1 packet | Gingernuts, set aside three (Main) |
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Directions
- Whip the cream to soft peaks. Fold in two-thirds of the white chocolate, followed by the walnuts and lemon zest.
- Spread a large piece of foil on a bench top or board. Pour the liqueur into a shallow bowl. Dip a gingernut into the liqueur (bathe, rather than drown it), then put a spoonful of the cream mixture on top. Dip another gingernut, stacking it on its cream-topped predecessor.
- Continue in this way, forming a long log, until you've used all the gingernuts (except for the three reserved ones). There should be about a tablespoon of the coffee liqueur left. Add this to the remaining cream, then spread the mixture over the log. Crush the gingernuts (an excellent way to get rid of festive rage) and sprinkle them over the log with the remaining white chocolate. Wrap carefully in the foil and chill for at least an hour and up to a day before serving.
- To serve, carefully transfer the log to a platter. Cut into slices and serve with more coffee liqueur.
