I made the mascarpone and chocolate cream log with Christmas in mind, of course, it’s the most popular dessert during the holidays and it’s really easy and quick to make. You can prepare the creams in advance and also the sponge cake the day before, so the next day you are ready to assemble everything and put it in the refrigerator for up to 2 days because it keeps wonderfully, in fact, it will be even better.
Let me share my secret: I made it yesterday, and after taking the photos for the recipe, I froze it as I do every year, and I will take it out the day before Christmas leaving it in the fridge so it will be perfect and I won’t have to worry about the dessert.
Below, I leave you plenty of ideas for Christmas and more, and then we go right under the photo to discover how to make the mascarpone and chocolate cream log!!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 12 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Mascarpone and Chocolate Cream Log
- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons all-purpose flour
- 7 oz mascarpone cheese
- 7 oz ricotta cheese
- 1/2 cup heavy cream
- 3 oz sugar
- 9 oz dark chocolate
- 3/4 cup heavy cream
Tools
- 1 Baking Pan 15.75 x 11.81 inches
- Parchment Paper
- Spatula
- Bowl
- Electric Mixer
- Piping Bag
- Star Nozzle
Preparation for the Sponge Cake
To prepare the mascarpone cream log, first prepare the sponge cake by sifting the flour several times and setting it aside.
Using the electric mixer, whip the eggs with the sugar until stiff, you need to obtain an almost white and frothy mixture, then add the flour gradually using a rubber spatula.
Always mixing from bottom to top to avoid deflating the mixture.
Preheat the oven to 428°F, line a 15.75 x 11.81 inch baking pan with parchment paper and pour the mixture, baking for 8/9 minutes, no more.
Once the sponge cake is cooked, remove it from the oven and cover it with another parchment paper, then roll it onto itself, keeping the parchment paper underneath, wrap it in a clean, dry tea towel and place it in the fridge.
Sift the ricotta and place it in a glass bowl, add the mascarpone and mix well to soften everything.
Whip the cream with the sugar until stiff and incorporate it into the mascarpone with gentle movements from bottom to top.
Cover with plastic wrap and place in the refrigerator to rest for a few hours before use.
Now, finally, you can prepare the topping for the mascarpone and chocolate cream log by melting the chopped chocolate in a double boiler.
You can do this in the microwave or on the stove by placing a pot with little water on the fire that should just be simmering, then place a bowl that fits into the pot and melt the chocolate.
Once melted, stir it with a rubber spatula to cool it down a bit and then add the fresh cream, always stirring to combine everything.
Now all you have to do is take the sponge cake from the fridge, remove the parchment paper from underneath and on top, and cover it with the mascarpone cream leaving the edges free to roll without it spilling out.
Cut a piece 6 or 7 cm obliquely and place it next to it to form the log branch.
We have reached the final part of the mascarpone and chocolate cream log, so put the cooled chocolate cream into the pastry bag and decorate the surface of the log like a tree trunk, for a snowy effect dust it with sifted powdered sugar and..
ENJOY YOUR MEAL
How to store the Mascarpone and Chocolate Cream Log
As I wrote above, the log can be stored for 3 or 4 days in the refrigerator in an airtight container.
You can freeze it and then move it to the refrigerator the day before you want to eat it.
Ideas and Variations
You can enrich the inside of your log with canned fruit or dried fruits like walnuts or almonds, or even candied orange peels.
Other Recipes
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