What a treat the Nutella Christmas log with mascarpone and a chocolate coating. For Christmas, I wanted to make an easy yet delicious and creamy dessert, so after years of seeing it online, the log with biscuit dough, I finally decided to make it. The cream was made with Nutella and mascarpone, so I could prepare it quickly in the baking time of the cocoa biscuit dough, baked in the oven tray, so it comes out nice and thin. To decorate the shell of the log, to create a sort of bark, a simple dark chocolate ganache. Just 3 simple and quick bases for an impressive, scenic, creamy, and delicious dessert. With my advice, it will be easy to make. Prepare it for New Year’s Eve, you’ll impress everyone. Other ideas for Christmas dessert.

Nutella and Mascarpone Christmas Log Recipe

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

Ingredients for Nutella and Mascarpone Log

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

Tools to Prepare Nutella and Mascarpone Christmas Log

1 Bowl
1 Electric whisk
1 Baking tray
1 Teaspoon
1 Spatula
1 Parchment paper
1 Sieve
1 Bowl
1 Electric whisk
1 Bowl
1 Spoon
1 Electric whisk

Steps to Prepare Nutella and Mascarpone Christmas Log

In a large bowl, beat the eggs with the electric whisk for a few seconds at maximum speed, then add the sugar and whisk until you get a light and fluffy mixture. This step is very important, so don’t stop until you have a smooth mixture.
Add a teaspoon of honey to the eggs with the sugar, I used acacia honey, very delicate. Mix again with the whisk, and then set them aside, you don’t need them anymore in this phase.
Preheat the oven to 356°F (static). Meanwhile, while the oven reaches temperature, line the baking tray with parchment paper, and then add the sifted flour, a little at a time to the eggs, and fold it in gently from bottom to top. Once all the flour is added, add the cocoa as well, always sifted and incorporated with the spatula with gentle movements from bottom to top so as not to deflate the mixture. Standard oven size or 16×20-inch baking tray.
Level the mixture in the baking tray, on the parchment paper, using the spatula. Bake in a hot oven, on the middle rack, for about 12 minutes.
Remove from the oven and let cool, without rolling it, but flat.
For the Nutella and mascarpone cream, you need a clean bowl and beaters; in the bowl, immediately whip the cold cream from the fridge, then add Nutella and mascarpone and mix quickly with the beaters.
When the biscuit dough base has cooled, remove it from the parchment paper by flipping it onto the baking tray and gently pulling to detach it.
Spread the entire surface with all the Nutella cream.
Cut 4 strips lengthwise. Start rolling the first strip directly on the baking tray, and then the second in the same way, but rolling it together with the first. If possible, continue this way with all of them, or place the large roll obtained on a tray, then gently lift the third strip and adhere it gradually to the roll, and do the same with the last one. In this way, you get a large spiral, the base of our log. As you roll, squeeze tightly to adhere the strips well.
For the ganache, put the chopped chocolate in a bowl with half of the cream, melt in a bain-marie or microwave. Stir with a spoon until the chocolate is completely melted. Then add the remaining cream, lightly whip with the beaters, and when it is still warm, spread it on the log, covering the entire edge. It’s important to do it with the cream still warm; otherwise, it will be difficult to spread when cold. In that case, you can quickly reheat it. With a fork or notched scraper, pull stripes from the base of the log to its top to simulate a tree trunk.
Decorate with candied cherries and wafer leaves. Keep in the fridge for a few hours before serving, so it sets well.