What a delight the Nutella Christmas log with mascarpone and a chocolate coating is. For Christmas, I wanted to prepare an easy yet delicious and creamy dessert. So, after years of seeing the sponge roll log online, I finally decided to make it. I prepared the cream with Nutella and mascarpone, so I could make it quickly during the baking time of the cocoa sponge roll, baked on the oven tray, to make it nice and thin. To decorate the shell of the log and make a sort of bark, a simple dark chocolate ganache. Only 3 simple and very quick bases for a striking, scenic, creamy, and delicious dessert. With my tips, it will also be simple to make. Prepare it for New Year’s Eve, and you’ll make a great impression.

Nutella and Mascarpone Christmas Log Recipe

Difficulty: Medium
Cost: Economical
Preparation time: 30 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas

Ingredients for Nutella and Mascarpone Christmas Log

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 eggs
1/2 cup sugar
1 tsp honey
1 cup mascarpone cheese
3/4 cup Nutella
1 cup heavy whipping cream
7 oz dark chocolate
3 red candied cherries
6 leaves wafer paper

Tools to Prepare the Nutella and Mascarpone Christmas Log

1 Bowl
1 Electric mixer
1 Baking sheet
1 Teaspoon
1 Spatula
1 Parchment paper
1 Sieve
1 Bowl
1 Electric mixer
1 Bowl
1 Spoon
1 Electric mixer

Steps to Prepare the Nutella and Mascarpone Christmas Log

In a large bowl, whisk the eggs with the electric whisks for a few seconds at the highest speed, then add the sugar and beat until you get a light and frothy mixture. This step is very important, so don’t stop until you have a fluffy mixture.
Add to the eggs with sugar a teaspoon of honey, I use acacia, very delicate. Stir again with the whisks, and then set them aside, you won’t need them in this step anymore.
Preheat the oven to 350°F (static). While the oven is heating, line the baking sheet with parchment paper, then add sifted flour, a little at a time, to the eggs, incorporating it with gentle movements from bottom to top. Once all the flour is added, do the same with the cocoa, always sifted, and incorporated with the spatula with gentle movements from bottom to top so as not to deflate the mixture.
Level the mixture on the baking sheet, on the parchment paper, using the spatula. Bake in the hot oven, at mid-height, for about 12 minutes.
Take it out of the oven and let it cool, without rolling it up, but flat.
For the Nutella and mascarpone cream, you need a clean bowl and whisks. In the bowl, whip the cold cream from the fridge, then add Nutella and mascarpone and mix quickly with the whisks.
Once the sponge roll base has cooled, detach it from the parchment paper by flipping it over the baking sheet, pulling gently to detach it.
Spread all over the surface with all the Nutella cream.
Cut 4 strips, lengthwise. Start rolling the first strip directly on the baking sheet, then do the same with the second, rolling it together with the first, if possible continue this way with all, or place the large roll obtained on a tray, then gently lift the third strip, and make it adhere little by little to the roll, the same for the last one. This is how you get a large roll, the base of your log. As you roll, tighten it firmly to make the strips adhere well.
For the ganache, place the chocolate pieces with half of the cream in a bowl, melt in a double boiler or microwave. Stir with a spoon until the chocolate is completely melted. Then add the remaining cream, whip slightly with the whisks, and while still warm, spread it over the log, all over the edge, covering it completely. It’s important to do it with the cream still warm, otherwise, once cold, it will be hard to spread, if needed, you can warm it quickly. With a fork or a serrated scraper, pull stripes from the base of the log to its top to simulate the trunk of a tree.
Decorate with candied cherries and wafer paper leaves. Keep in the fridge for a few hours before serving, so it sets well.