The Christmas Log with Chocolate and Mascarpone Cream is the dessert that represents the holiday season with its shape. The preparation is very easy, you make the sponge cake (where I also add a little baking powder even though it shouldn’t be used) and fill it with cream or other and then shape it and decorate it as you like. Here is a collection of Traditional Christmas Desserts, all very easy recipes.

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Difficulty: Easy
Cost: Medium
Preparation time: 45 Minutes
Portions: 6
Cooking methods: Stovetop, Electric oven
Cuisine: Italian
Seasonality: Christmas

734.97 Kcal

calories per serving

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Energy 734.97 (Kcal)
Carbohydrates 49.69 (g) of which sugars 30.95 (g)
Proteins 10.43 (g)
Fat 56.49 (g) of which saturated 18.24 (g)of which unsaturated 11.92 (g)
Fibers 4.21 (g)
Sodium 74.13 (mg)

Indicative values for a portion of 180 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

Ingredients for the Christmas Log with Chocolate and Mascarpone Cream

4 eggs (medium)
2.1 oz granulated sugar (+ 0.35 oz to sprinkle on top)
2.1 oz all-purpose flour
2.7 tbsp corn oil
3.4 tbsp water
1 tsp baking powder (optional)
1.3 cups whipping cream
7.1 oz mascarpone cheese
1.8 oz powdered sugar
7.1 oz 70% dark chocolate
1.8 oz red currants
1 tbsp powdered sugar

Tools

Food Scale
Bowl
Electric Whisk
Parchment Paper
Baking Pan 16 x 12
Spatula

Steps

Preheat the oven to 347°F

Separate the egg yolks from the whites into two bowls. In the bowl with the yolks, add the sugar and beat until creamy. Add the oil and continue beating while adding the water. Gradually add the flour and baking powder, sifting them in, and incorporate them into the batter using the whisk.
Whip the egg whites until stiff and incorporate them into the batter gradually using a spatula, folding gently from bottom to top to avoid deflating them. Pour the batter into a rectangular baking pan 16 x 12 inches lined with parchment paper, level it well, and bake in the center of the oven. Bake for 13 minutes, ensuring it doesn’t color too much. As soon as it’s taken out of the oven, sprinkle with granulated sugar, cover with a sheet of parchment paper, roll up and let rest.
Pour ¾ cup of cream into a saucepan and when it begins to simmer, add the chopped chocolate and stir over low heat until melted. Let it cool. In a separate bowl, whip the remaining ⅓ cup of cream, add the sifted powdered sugar to avoid lumps, and mix. Add the mascarpone and incorporate it into the chocolate and cream. Let it rest in the fridge for 10 minutes.
Unroll the cake, spread half the cream on top, and roll it up again. Leave it rolled for a few minutes to hold its shape. Cut the ends diagonally and attach them to the central log with a little cream. Spread the remaining cream over the entire log and use a fork to create a bark effect. Decorate as you like; I chose currants, some rosemary needles, and powdered sugar, but feel free to be creative.