To make the genoise sponge

Preheat the oven to 180°C. Break the eggs, separating yolks and whites

Add a pinch of salt to the egg whites and whisk to stiff peaks.

Whisk the yolks and sugar together until pale and creamy.

Add the flour, cocoa and baking powder. Mix well.

Fold the egg whites into the yolk and flour mixture.

Stir very gently until well combined.

Spoon the genoise batter into a swiss roll tin lined with parchment paper. Bake for approximately 12 minutes.

Filling and Decoration

Melt the praline-filled chocolate in a bain-marie or in the microwave.

Whisk together the chilled whipping cream and mascarpone with an electric whisk.

Add the melted praline chocolate.

Continue whisking until thoroughly combined and the mixture is firm and spreadable.

To make the yule logs

Turn the cooked sponge out onto a dampened cloth.  Remove the parchment paper and leave the sponge to cool, then trim the edges to make a neat rectangle.

Spread evenly with half of the chocolate cream mixture.

Roll the sponge up gently but tightly, ensuring the filling stays inside.

Tighten again at the end.

Cut the roll onto 4 mini yule logs

Cover each yule log with the remaining chocolate cream mixture

Use a fork to score a tree-bark pattern in the cream.

With a sharp knife, make chocolate curls from the dark chocolate and any remaining praline chocolate, and use to decorate the mini yule logs.

Chill until ready to serve.