The Yule Log is another one of those recipes I had in my drawer with the desire to make it.
Last year, finally, with the help of my daughter, we made it with great satisfaction, especially considering that she is very good with decorations, while I, less patient, still need to perfect myself.
The recipe then remained in drafts on the blog because it was too late to publish it.
We made the filling a bit to our taste, with mascarpone and cream, and of course, we couldn’t miss dark chocolate chips, my beloved chocolate is always everywhere.
We made this dessert for Christmas Eve dinner with a success we surely expected, but perhaps with some doubt since it was the first time, but it was really delicious.
Sure, it takes a bit of time to make it, but the satisfaction always pays off, this is my thought for every recipe… making things yourself instead of buying them is unmatched!
If you make my Yule Log, send me the photo, and I will publish it on my page with your name.
Approx. 720 Kcal per person
- Difficulty: Medium
- Cost: Expensive
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 5 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
Ingredients to make the Yule Log
Ingredients for a Yule Log for 5 people
For the sponge cake
- 3 medium egg yolks
- 2 medium egg whites
- 2.8 oz sugar
- 2.8 oz all-purpose flour
- juice of 1/2 lemon
- 1/2 teaspoon baking powder
- 3/4 cup Hoplà cream
- 7.1 oz mascarpone
- 1 oz dark chocolate chips
- 1/2 cup Hoplà cream to boil
- 4.2 oz 70% dark chocolate
- 1/6 cup Hoplà cream to whip
- 1/6 cup Hoplà cream
Preparation of the Yule Log
Preparation of the sponge cake
Preparation of the sponge cake
Beat the egg whites with half the sugar and the yolks with the other half of the sugar, then add the lemon juice and half the flour to the yolks, mixing by hand. Afterward, add the beaten egg whites and complete by adding the remaining flour.
Mix well until all the ingredients are well incorporated.
Prepare a baking tray with approximate dimensions of 12×10 inches, line it with parchment paper, and pour the mixture over it, leveling it.
Preheat the oven and bake in a hot oven at 356°F for about 10 minutes, checking the cooking.
Filling preparation
Whip the cream, separately mix the mascarpone and gradually add the cream, mixing gently, finally add the dark chocolate chips and mix well.
Preparation of the filled roll
Once the sponge cake is cooked, remove it from the oven and flip it over a towel, and gradually detach the parchment paper, let it cool for a few minutes, then spread a sheet of plastic wrap over it and flip it so that the sponge cake remains with the plastic wrap on the work surface.
Spread the filling over our sponge cake, leveling well, staying about an inch from the edges.
Roll the sponge cake using the plastic wrap, forming it will be easier with the plastic wrap.
Once the roll is made, wrap it well in kitchen plastic wrap and place it in the fridge for at least 3-4 hours before proceeding with the final coating.
Final preparation of the log
Place 1/2 cup of cream in a saucepan and heat over low heat, when we see that the cream has slightly warmed, add the pieces of dark chocolate and continue to stir, keeping the gas flame low.
When the chocolate has melted, remove it from the heat and continue to stir well.
Let it cool for 4-5 minutes, then transfer the mixture to a tall and narrow container and with the mixer, blend the obtained cream for a few seconds.
At this point, whip the 1/6 cup of cream and manually add it to the previously obtained cream.
Take the log from the fridge and cut two pieces (one larger and one smaller) diagonally from the ends to assemble the log.
For the size, we can adjust to approximately one piece of 4 fingers and the other of about 2.
Take a tray where we will serve the log and position the larger piece, cover it with the prepared ganache then place the other two pieces as in the photo and cover them with the ganache as well.
Finally, whip the cream for decoration and with a piping bag, decorate the log as I did, otherwise you can choose a decoration of your personal liking.
Once everything is completed, put it back in the fridge for at least 1 hour before serving.
It keeps in the fridge for at least 2-3 days… enjoy your meal.
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