Whip egg yolks in the bowl of electric mixer fitted with paddle attachment until pale. Reduce speed to low and gradually add sugar.

Heat 1/2 cup of heavy cream in small saucepan until hot but not boiling. While mixer is running on low speed, slowly pour half of warm cream into eggs.

Pour warm egg and cream mixture into saucepan with remaining half of cream. Cook over low heat, stirring constantly, for 5 minutes, until mixture thickens. Do not boil.

Stir in maple whisky and remove from heat. Stir in white chocolate. Pour into medium bowl, cover and refrigerate for at least 4 hours.

Whip remaining 3/4 cups heavy cream in bowl of mixer fitted with whisk attachment until stiff peaks form. Gently fold into cooled maple mixture.

Cover and refrigerate until ready to use.

Combine cranberries, sugar and water in medium saucepan. Cook over medium-high heat until boiling, then reduce heat to simmer.

Cook until cranberries begin to pop, then stir, pressing cranberries against the side of the pan with a wooden spoon or heat-proof spatula to break. Continue stirring for 10 minutes, until jam-like in consistency. Refrigerate until ready to serve.

Preheat oven to 325 F and line 12x17-inch baking sheet with parchment paper. Set aside.

Beat egg yolks in bowl of electric mixer fitted with paddle attachment for 2 minutes, until pale. Add molasses, brown sugar and fresh ginger. Beat on medium speed until combined.

Whisk cake flour, baking powder, ground ginger, allspice and salt in a medium bowl. Add to egg and brown sugar mixture and beat until incorporated. Set aside.

Place egg whites in clean bowl of electric mixer fitted with whisk attachment. Whip on high speed until soft peaks form. Slowly add sugar and beat until egg whites are firm and glossy.

Fold egg whites into reserved flour mixture until no streaks remain. Spread into prepared baking pan.

Bake for 15-17 minutes, until lightly browned and firm to the touch on top. Cool in pan on wire rack for 10 minutes. Run the blade of a sharp knife along the edges of pan. Cover cake with clean kitchen towel and a large cutting board. Carefully invert cake pan onto cutting board and remove parchment paper.

Cover loosely with kitchen towel and let the cake cool completely.

Heat maple syrup in small saucepan over medium heat until it reaches a temperature of 238 F.

While maple syrup is heating, place egg white in bowl of electric mixer fitted with whisk attachment. Whip on medium-high speed. Sprinkle sugar on egg whites and beat to soft peaks.

Reduce mixer speed to medium and slowly add maple syrup. Increase speed to medium high and beat for 2 to 4 minutes, until meringue is thick and glossy. Set aside.

Spread cranberry jam evenly on top of cooled gingerbread chiffon. Leaving 1/2-inch border around all edges. Spread maple mousse on top of the jam.

Roll short end of cake into a log. Wrap tightly with plastic wrap. Refrigerate for 2 hours, until firm.

Melt chocolate according to package instructions.

Unwrap cake and place on baking sheet lined with wax paper. Cover outside of cake with melted dark chocolate, smoothing with a spatula. Refrigerate for 30 minutes, until chocolate is set.

Scrape chocolate with a fork to make tree bark lines.

Place maple meringue in a piping bag fitted with a medium round tip. Pipe meringue on top of log and decorate with holiday sprinkles.