Chocolate Roulade Yule Log

[Cookie]

A delicate roll.

6 egg whites (large), room temperature
1/2 tsp. cream of tartar
6 egg yolks (large)
1 cup granulated sugar
1/3 cup cocoa
1 tsp. vanilla
Salt, just a pinch
Cocoa, sprinkle

Filling:
2 cups whipping cream
1/2 cup cocoa
1/2 cup granulated sugar
1/4 cup chocolate or coffee liqueur
1 large marshmallow
6 pecan halves
Cuts into 12 slices
Line greased 10 x 15" jelly roll pan with waxed paper.
Beat egg whites in large bowl until soft peaks form.
Add cream of tartar.
Beat until stiff.
Using same beaters, beat egg yolks, sugar, cocoa, vanilla and salt in medium bowl until frothy.
fold in egg whites.
Spread in prepared pan.
Bake in 350F oven for 15 to 20 minutes until an inserted wooden pick comes out clean.
Sift cocoa over tea towel.
Turn out cake onto cocoa.
Peel off waxed paper.
Begin at shorter side.
Roll both towel and cake together, continuing to dust with cocoa.
Cool.
When cool, unroll and spread with filling.

Filling:
Beat cream, cocoa, sugar, and liqueur in small bowl until thick.
Unroll cake.
Spread with 1/2 filling.
Rollup again without the towel.
Chill.
Spread outside with remaining filling, using large marshmallow to form "knot" on "log".
Place pecan halves at random.