Delicious holiday roll in 5 minutes

Menu: Festive dishes

Time: 1 hour. 30 min. 

Difficulty: easy

Servings: 6

 

The Christmas Poleno sponge roll is the most impressive yet easy-to-make holiday dessert. Not only is this recipe easy for you to make, but you can also offer each guest their own individual, fabulous hollow. You won't even have to turn on the oven: assemble portioned Christmas logs from biscuit mini rolls, cover with store-bought (or homemade) chocolate frosting. You'll just have to decorate with toasted mini marshmallows, sprigs of rosemary spruce, and a sprinkling of powdered sugar snow.

 

Ingredients:

1 package (300g) of chocolate mini marshmallows, such as Yodels (10 rolls), chilled

18 mini marshmallows.

1.5 tbsp. chocolate cream

12 fresh sprigs of rosemary

Powdered sugar, for serving

 

Preparation:

Heat a medium nonstick skillet over moderately high heat. Place the mini marshmallows in the skillet, flat side down. Fry, without stirring, until golden brown on the bottom, about 2 minutes. Allow to cool in the pan.

Cut a thin slice from both ends of the six mini rolls so that the curls are clearly visible. These will be the logs. Cut the end of one of the remaining rolls at a 30-degree angle, then cut the roll into three pieces, making parallel cuts to the end of the corner and ending with a slice of the second end at the same angle. If the chocolate icing comes off, that's okay, throw it away. The end pieces are not needed. Repeat the same with the other mini roll. These slices, sliced obliquely, will be the branches. Note that you should have 2 whole rolls left in case you ruin the first one; if you don't need them, just eat them.

Cut six 7.5 cm squares out of parchment. Turn the glass upside down and place one of the parchment squares on the flat bottom. Place a whole roll (log) on the parchment. With a butter knife or small spatula, spread a thin layer of chocolate cream on top of the roll's native frosting. Run the tip of the knife or spatula along the entire length of the roll to make wide grooves.

Glue the end of one branch to the side of the log and spread the chocolate cream. Glue 3 marshmallows to the edge of the log with the toasted side facing up. Carefully slide the parchment with the Christmas log off the glass; set aside. Repeat the same with the remaining rolls, twigs, icing and marshmallows to make 6 servings.

Freeze the Christmas rolls in an airtight container on parchment sheets until the glaze has set, at least 30 minutes and up to three days. Before serving, transfer each log to a plate, remove the parchment and place 2 sprigs of rosemary under each roll. Sprinkle with powdered sugar.

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