My Lemon Yule Log

Place the gelatine sheet in cold water.

Squeeze the lemons and keep the zests.

If you have a Thermomix go to bullet point 7.

In your sauce pan, put the lemon juice, the lemon zests, the sugar and butter. Cook 3 minutes at medium heat (3 on a scale of 1 to 6) and whip gently.

Add the 2 eggs and the egg yolk and cook at higher heat (4 on a scale of 1 to 6) and whip more vigorously for 2 minutes. Your lemon curd should get thicker.

Remove form the heat and go to bullet point 9.

In the bowl, put the lemon juice, the lemon zests, the sugar and butter. Set 2 minutes at 60°C speed 4.

Add the 2 eggs and the egg yolk. Set 1 minute 30 sec at 80°C speed 5.

Pour the lemon curd through a strainer to remove the solid parts.

Add the gelatin sheet (that you will have quickly dried with a paper towel). Whip a few seconds.

Let your lemon curd cool down.

Preheat your oven at 100 degrees.

Whisk the egg whites. When they get foamy, add the sugar in 3 times.

When you have a very firm mixture, add the icing sugar with a spatula. Mix gently.

Pipe two rectangles of meringues: one with the size of your mold, another one a little smaller.

Bake 1 hour.

Whisk the cream into chantilly cream. When the cream starts thickening, add the tablespoon of icing sugar.

When the cream is very firm, add the mascarpone. Whisk until you get an homogeneous mixture.

Add gently (with a spatula) the chantilly cream to the lemon curd.

Set aside in your fridge for 30 minutes.

Proceed with the Yule Log mounting: pour half of the mousse in your mold.

Place the smallest rectangular meringue.

Cover with the remaining mousse and place the larger rectangular meringue. Press gently.

Set aside in your freezer at least one night.

4 hours before eating, remove from the freezer. Place on your serving plate and set aside in your fridge.