I didn't plan to make this dessert for Christmas.
It was a very spontaneous decision.
I have wanted to make the very traditional Buche for a long time.
{ http://en.wikipedia.org/wiki/B%C3%BBche_de_No%C3%ABl }
I decided to do a mascarpone based filling instead of the mousse.
The issue with that was that the filling was heavier than the cake, and caused some splitting in areas.
Thankfully this such a forgiving cake and set well after some chilling, and the icing concealed all of the imperfections and cracking.
I added spiced dried cherries and black raspberry conserve in layers on top and underneath the mascarpone filling.
a vintage tray + powdered sugar "snow" + some branches trimmed from one of our evergreen (juniper?) trees outside.
The buche was very rich and very good.
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