Birch de Noel
This delicious variation on the French bûche de Noël combines a rich chocolate genoise with white-chocolate mousse. The decorations—meringue mushrooms and sugared rosemary stems—evoke a crystalline, ice-covered forest, and flavors of rum and fresh coconut add a hint of the tropics, even if it’s snowing outside.
To make the decorative sugared rosemary, brush washed, dried sprigs with a glaze of one large egg white whisked with a tablespoon of water. Coat in superfine sugar; let dry.
Instead of fresh coconut, you can use dried coconut slices or flakes to garnish, and 1/2 cup shredded unsweetened coconut in the filling.