What about a delicious pink Yule Log for your Christmas Eve dessert?

Serves 12:
- 500g pink Reims biscuits, plus 3 more biscuits,
- 6 eggs,
- 250g soft butter,
- 4 heaped tablespoons of thick fresh cream,
- 120g castor sugar,
- 120g ground almonds,
- A liqueur glass of Marc de Champagne,
- A few drops of red food colouring,
- One litre of crème champenoise (custard cream to which some Marc de Champagne is added) to accompany the cake.

Crumble 500g of pink biscuits in the mixer. Work the butter into a soft consistency.
Beat together the whole eggs and sugar and add the fresh cream, ground almonds, food colouring, Marc de champagne and the crumbled pink biscuits. Incorporate the soft butter.
Butter a loaf tin and line the bottom with two of the remaining biscuits that you have crushed by hand. Pour the mix into the tin and leave in the refrigerator till the next day or even the day after.
Before serving, turn the log out into a deep dish, sprinkle the top with the last crushed pink biscuit and decorate as you wish (with little Christmas figurines, for example).
Serve surrounded by some of the crème champenoise, and place the rest in a sauceboat.