Choc Berry Yule Log by Kirsten Tibballs | Bulla

Ingredients

• 3 whole eggs, room temperature
• 90g caster sugar
• 55g plain flour
• 30g dutch processed cocoa powder
• caster sugar, for sprinkling
• 270mL Bulla Thickened Cream (A)
• 25g liquid glucose
• 1tsp vanilla bean paste
• 190g good-quality white chocolate
• 395mL Bulla Thickened Cream (B)
• 100mL water
• 135g caster sugar
• 200g slivered almonds
• ½ punnet fresh strawberries, chopped to size of raspberries
• ½ punnet fresh raspberries
• ½ punnet fresh blueberries
• 700g good-quality white chocolate
• 200g grapeseed oil
• 200g caramelised almonds, from above, chopped
• ½ punnet fresh strawberries
• micro mint or lemon balm, for garnishing
• icing sugar, for dusting