Mary Berry and Emeli Sande served up a delicious Christmas yule log (Buche de Noel) with dark chocolate and whisky cream filling on Mary Berry’s Highland Christmas.

The ingredients for the roulade are: knob of butter, for greasing, 180g dark chocolate (about 40% cocoa solids), broken into pieces, 6 free-range eggs, separated, 175g caster sugar, 25g cocoa powder, sieved, plus extra to dust, 2 tbsp whisky and 150ml double cream, whipped to soft peaks.

For the ganache: 300ml double cream and 300g dark chocolate, broken into pieces.

To decorate: icing sugar, to dust and holly sprig, to decorate.

See Mary’s Christmas recipes in her book titled: Mary Berry’s Christmas Collection available from Amazon now.