SPONGE

Mix the egg yolks and the sugar with the whisk of your electric beater. In a second dish, mix the egg whites. Combine the two mixtures, then gently fold in the sifted flour. Finally, spread the mixture on a 60 x 40 baking tray covered with greaseproof paper and cook the sponge in a fan-assisted oven at 190°C for 8 minutes. After cooking, cut two strips of sponge: one 5.5 cm wide and 53 cm long for the inside of the log, and the other 7 cm wide and 54 cm long for the bottom.

SOAKING SYRUP

Mix the water, sugar and the grated vanilla stick. Boil and leave to cool.

CESARIN PROFUMI D’ITALIA LATE MANDARINS OF CIACULLI CREAM

Heat the Profumi d’Italia Late mandarins of Ciaculli in a pan. Mix the sugar, egg yolks and the eggs. Combine the gelatin and the water. Once the Profumi D’Italia is heated up, combine with the eggs, egg yolks and sugar mixture, then heat to 80°C and remove from the heat. Incorporate the gelatin and leave the cream to cool to 40°C. Once it has reached 40°C, mix in the butter, then beat and pour into a “U-shaped” mould. Place the insert in the freezer at -35°C.

CESARIN CHESTNUT MOUSSE

Soak the gelatin in cold water. Grate the vanilla into the chestnut cream and whisk. Drain the gelatin and dissolve in the microwave on a high temperature. Mix the cream using the electric beater’s whisk. Mix the gelatin into the chestnut cream, then mix with the whisked cream.

Preparation

Fill a log mold halfway with some of the chestnut mousse, then add the cream and the strips of sponge. Carefully arrange the insert in the centre of the mold. After soaking the sponge in the syrup, sprinkle with some quartered Cesarin chestnuts. Cover everything with the chestnut mousse and then place the second strip of sponge over, soak it in the syrup and place the log on a cooling wire. Smooth everything and store in the freezer at -35°C. Once frozen, glaze the log with some Cesarin Neutro TopGel and decorate with candied mandarin slices, pieces of Cesarin Chestnuts and French meringue peaks* (100 g egg whites/100 g caster sugar/ 100 g icing sugar), completing the decoration with dark chocolate on the ends and the sides *Spread the meringues on the baking tray in advance using a plain 6mm icing nozzle and bake at 110°C for 90 minutes.