Lime and coconut yule log

 A tradition in my family. 

Ingredients

1 biscuit génoise

Syrup

100g sugar

15 cl water

1 lime

5 cl rum (optional)

Filling

125 g desiccated coconut

125 icing sugar - if you do not have icing sugar, blend caster or granulated sugar in a food processor.

40 cl double cream

Grain of a vanilla pod

Zest of a lime and half

Decoration

Slices of exotic fruits: mango, orange, tangerine, kiwi, pineapple, lime... 

Dark chocolate flakes...

Strawberries, raspberries

Method

Start by making the biscuit génoise. When it is done, roll it in a slightly humid towel. Let it cool down completely.

Meanwhile, make the syrup. Bring the water and sugar to the boil. When the sugar is dissolved, add the lime (and rum if using). Let it simmer on low heat until it has reduced slightly. Let it cool completely.

When both syrup and biscuit are cooled, make the whipped cream. Combine the cream and vanilla in a very cold bowl. Make sure the cream is very cold too. Whip until almost whipped cream consistency. Stir in the icing sugar, coconut and some of the lime zest gently to avoid making the cream too thick. If it is not thick enough, whisk it by hand. Do not turn it into clotted cream!! (This is usually where I fail.)

Moisten the biscuit with the syrup, using a kitchen brush. Spread 2/3 of the cream on the biscuit then roll it fairly tight. Spread the rest of the cream on top of the yule log to cover it all. Sprinkle with extra coconut and lime zest. Decorate as you wish. 

Happy Christmas!