Chocolate Jaffa yule log

Freeze the mandarin marmalade into a cylinder for the centre of the log.

Set the oven to 425F before starting the mixer (the Celsius figure is transcribed as '20 Celsius').

Beat sugar, eggs and egg yolks on high speed.

Sift the flour and cocoa powder and fold them in.

Spread the chocolate genoise into a thin sheet (transcribed 'a half inch, one and a half thick') and bake about six to seven minutes at 425F; do not overbake or it dries out.

Flip the sponge onto a kitchen towel lined with powdered-sugar-dusted parchment, roll it up and set aside.

Melt the bittersweet dark chocolate. Heat the milk with some of the sugar; beat the egg yolks with the remaining sugar as the milk comes to a simmer.

Temper the yolk mixture and cook the custard on low heat, stirring constantly, to 185F, 85C, never boiling, until it coats the back of the spatula.

Turn off the heat, mix in the melted gelatin and sieve over the melted chocolate; mix well and cool to 100F, 38C.

Fold in the whipped cream; rest the mousse overnight in the refrigerator.

Unroll the sponge skin side down and moisten it with simple syrup flavoured with orange zest and a dash of orange blossom water.

Spread two-thirds of the mousse evenly, place the frozen marmalade cylinder at the bottom and roll to form the log.

Freeze a couple of hours to set.

Brush on more syrup, cover with the remaining mousse and freeze again until firm, best overnight.

For the glaze, melt bittersweet chocolate, add hot heavy cream and the milk, cool to 104F, 40C, glaze the frozen log and smooth with an offset spatula.

Slice off both ends to make knots like a real log and decorate with coconut nibs, candied orange, meringue mushrooms, nougat and chocolate shavings.