Decorated Hazelnut Cream Log, lavishly decorated with custard and mascarpone, as only a festive dessert should be. As only such a cream can be, abundant and very sweet. Let’s say a log dressed up for the occasion and became a super log with cream of hazelnut decorated. From one idea, another is born, and a dish on its way changes and becomes a very tempting dessert all covered with mascarpone cream and sprinkled with bitter cocoa for a festive day.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, New Year's
- Energy 572.12 (Kcal)
- Carbohydrates 62.43 (g) of which sugars 46.16 (g)
- Proteins 13.52 (g)
- Fat 31.29 (g) of which saturated 21.50 (g)of which unsaturated 4.91 (g)
- Fibers 2.90 (g)
- Sodium 106.93 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Decorated Hazelnut Cream Log
- 8.8 oz mascarpone
- 8.8 oz custard
- 2 tablespoons pomegranate (of seeds)
- 4 sprigs myrtle
- 2 tablespoons bitter cocoa powder
- 1 cup whole milk
- 2.8 oz sugar
- 2 egg yolks
- 1.1 oz all-purpose flour
- 1 tablespoon lemon zest
- 4 eggs
- 3.5 sugar
- 3.9 all-purpose flour
- 1 teaspoon baking powder
- 14.1 oz hazelnut spread
Tools
- Electric whisk
- Stand mixer
- Saucepan
- Parchment paper
- Baking tray
- Spoon
Preparation of Hazelnut Cream Log
Prepare the hazelnut cream log, in the stand mixer put the eggs and sugar, beat well and add the flour with the baking powder, bake for 10 minutes at 374°F. Once done, remove the parchment paper and spread the hazelnut cream on top. Roll it up and let it cool, the log is ready.
Prepare the hazelnut cream log, (follow the blue link for the recipe here).
Cut a small piece diagonally to simulate a log.
Prepare the custard, follow the blue link here. Otherwise, prepare it like this. Beat sugar and yolks, add the flour. Prepare the hot milk, add it, put it on the stove and in seven minutes the custard is ready.
Combine the mascarpone with the custard, naturally cold, and let it rest in the fridge for an hour. With the piping bag, cover the hazelnut cream log.
Sprinkle the decorated hazelnut cream log with bitter cocoa.
Ready!
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