• 1/2 cup (125 ml) raspberry jam or
• Strawberry jam

In a saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Allow to melt for 5 minutes without stirring.

Stir the mixture until smooth. Cover and refrigerate until completely chilled.

In a bowl, beat the white chocolate cream mixture with an electric mixer until medium-soft whipped cream.

Spread the jam on the unrolled cake and roll. Spread the frosting on the log, making ridges with a fork to imitate tree bark.

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