The Christmas Log with Chocolate and Mascarpone Cream is the dessert that, with its shape, represents the Christmas holidays. The preparation is very easy, you prepare the sponge cake (where I add a little baking powder even if it shouldn’t be used) and fill it with cream or other fillings, then shape it and decorate it as you like. I leave you with 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
- 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)
- 1/4 cup granulated sugar (+ 2 tsp to sprinkle on top)
- 1/2 cup all-purpose flour
- 3 tbsp corn oil
- 3.4 tbsp water
- 1 tsp baking powder (optional)
- 1 1/4 cup whipping cream
- 7 oz mascarpone cheese
- 1/2 cup powdered sugar
- 7 oz 70% dark chocolate
- 1 3/4 oz red currants
- 1 tbsp powdered sugar
Tools
- Kitchen Scale
- Bowl
- Electric Whisks
- Parchment Paper
- Baking Pan 16 x 12
- Spatula
Steps
Preheat the static oven to 350°F
Separate the yolks from the egg whites into two bowls. Add sugar to the bowl with yolks and beat into a cream with electric whisks. Add the oil and continue beating while adding the water. Gradually sift in the flour and baking powder, incorporating them into the mixture with the whisks.
Beat the egg whites to stiff peaks and gently fold them into the mixture using a spatula, mixing from bottom to top to prevent deflating. Pour the batter into a 16x12in rectangular pan lined with parchment paper, level it well, and bake at mid-height. Cook for 13 minutes, ensuring it doesn’t brown too much. Once out of the oven, sprinkle the surface with granulated sugar, cover with a sheet of parchment paper, roll up and let rest.
Pour 3/4 cup of cream into a saucepan and as soon as it begins to boil, add the chopped chocolate, stirring over low heat to melt and cool it. Separately, in a bowl, whip the remaining 1/2 cup of cream, add the sifted powdered sugar to prevent lumps, and mix. Add the mascarpone, incorporating it with the chocolate and cream. Let it rest in the fridge for 10 minutes.
Unroll the sponge, spread half the cream on top, and roll it up again. Leave it rolled for a few minutes to set the shape. Cut the two ends at an angle and use a little cream to attach them to the main log. Spread the remaining cream over the entire log and use the prongs of a fork to shape the bark. Decorate as you like; I chose currants, some rosemary needles, and powdered sugar, but let your imagination run wild.
Storage of the Christmas Log
The Christmas Log with Chocolate and Mascarpone Cream stays fresh in the fridge for 2-3 days.
FAQ
Should baking powder be used or not?
It shouldn’t be used because sponge cake is like a Sponge Cake, but I prefer to add it.
