Christmas Log with Philadelphia and Cranberries

In a large bowl crack the eggs, add the sugar and beat for about 5-6 minutes until you get a fluffy pale-yellow mixture. Add the vanilla paste and beat again. In another bowl sift together the flour, cocoa, baking powder and salt. Add the dry ingredients to the egg mixture and beat until the ingredients are fully combined. Line a baking tray of approximately 40x30 cm with paper and grease it well. Pour in the sponge batter and bake for 13-15 minutes in an oven preheated to 175°C. Meanwhile prepare the ganache. In a saucepan heat the cream and pour it over the chopped chocolate. Leave for 2-3 minutes and stir until you get a smooth mixture. Let it cool to room temperature, then chill in the refrigerator. Take the sponge out of the oven and while still warm dust it with icing sugar, cover with a clean cloth and turn out onto a large board. Dust again with icing sugar, roll up with the cloth and leave to cool. In a bowl put the cream cheese, icing sugar and vanilla paste and beat until smooth. Carefully unroll the sponge and spread with the cream cheese in an even layer. Sprinkle with the cranberries, roll up tightly and refrigerate for 2-3 hours. Beat the chilled ganache with a mixer and set aside. Cut two pieces diagonally from the roll. Spread the roll with ganache, attach the cut pieces to create a tree-like shape and cover them with ganache too. Score the ganache with a fork to imitate tree bark and decorate with candied rosemary sprigs, meringues and candied cranberries.

For the meringues (3 egg whites, 120 g sugar, 1/4 tsp salt, 1/4 tsp cream of tartar or 1/2 tsp vinegar, 40 g melted chocolate): Heat the oven to 120°C. Line 2 trays with baking paper. In a saucepan heat water over medium-high heat. In a heatproof bowl whisk the egg whites, sugar, salt and cream of tartar. Place the bowl over the boiling water and cook for about 5 minutes, stirring constantly, until the sugar melts. Remove the bowl from the boiling water and beat with a mixer on high speed until the mixture becomes thick and glossy and forms stiff peaks. Transfer the mixture to a piping bag with a thin nozzle and pipe meringues in the shape of classic kisses, and shape the rest of the meringue as pointed kisses to be the stems of the mushroom meringues. Dry the meringues for 75-90 minutes until they dry well and become crisp. Assemble the mushrooms. With a sharp knife pierce a small hole in the round meringues, spread the bottom with melted chocolate and insert the stem. Set aside for the chocolate to set.

For the candied rosemary (10-15 rosemary sprigs, 120 ml water, 240 g sugar): In a saucepan pour the water and half the sugar and heat over high heat until the sugar melts. Reduce the heat and boil for 5-7 minutes. Remove from the heat and leave for 10 minutes to cool. Dip the rosemary sprigs in the syrup and immediately roll in the remaining sugar. Leave on baking paper to dry.