– Chocolate sponge roll

• Whisk the eggs until pale and foamy.
• Gradually add the caster sugar while whisking, until the mixture becomes thick and airy.
• Pour in the melted, cooled butter and whisk briefly to combine.
• Sift together the flour, cornstarch (cornflour), cocoa powder, and baking powder.
• Fold the dry ingredients into the egg mixture gently with a spatula, keeping as much air as possible.
• Spread the batter onto a lined 40 × 30 cm baking tray and bake at 180°C for 15 minutes.

– Mascarpone chantilly cream

• Whip the double cream into soft peaks.
• Add the mascarpone and icing sugar, then whisk until smooth and holdable.
• Add the vanilla sugar and whisk again briefly.

– Assemble the yule log

• Once the sponge is completely cool, brush or spoon over the cherry syrup to lightly soak it.
• Spread an even layer of mascarpone cream, then scatter over some cherries.
• Roll the sponge up gently and tightly to form a log.
• Cover the outside with a thin layer of cream.
• Make chocolate shavings using a vegetable peeler and press them onto the log.
• Decorate with a few whole cherries.
• Chill in the fridge until ready to serve.