Steps to prepare pistachio Yule log

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• We work with the electric beaters to whip the eggs in a large bowl. Then we add sugar and beat for 5 minutes until we get a light and frothy mixture. Then we gradually add sifted flour and starch, incorporating gently with a spatula with upward motions. Add vanilla and honey and mix. Pour onto the baking pan lined with parchment paper, level the surface, and bake in a preheated static oven at 356°F.

• As soon as we take it out of the oven, we roll it together with the same parchment paper, on the shorter side. Close in a cloth and let it cool.

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• Whip the cold refrigerator cream in a clean bowl, with the electric beaters, add mascarpone and mix, finally add pistachio cream and mix. Our pistachio cream is ready.

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• In a saucepan, cook the raspberries with water and sugar, as soon as it boils blend everything with an immersion blender. Let it boil for a few seconds and cool in a bowl.

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• Cut the sponge cake roll in half to make 2 logs. The quantities for all ingredients are for 2 identical logs, or if you have a large tray, you can use one as a base and the other cut in half for 2 branches.

• Unroll the sponge cake, and soak it with the raspberry soak. It should be enough for both rolls.

• Fill both rolls with pistachio cream, and roll them up in the same direction as before.

• Our pistachio rolls are ready, delicious to enjoy all year round and also very quick, but now we need the coating.

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• In a small bowl, put the chopped chocolate, add half of the cream, about 2.8 oz. Melt in the microwave at 400 watts for about 3 minutes, mix until all the chocolate melts. You can also do it in a bain-marie in a saucepan on the stove.

• Once all the chocolate is melted, add the remaining cream. Let it cool, then whip quickly, be careful not to whip it too much or it will become hard.

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• Cut a slice of the pistachio roll to use as a branch. With a spatula cover the entire log with white chocolate ganache. Then attach the small branch and cover it with ganache too. Decorate with dollops of whipped cream, we set aside 3.5 oz, but a little less is enough. Place raspberries on each dollop to match the soak. Finally, sprinkle with chopped pistachios, you just need to coarsely chop some pistachios. If you want to peel the pistachios, use the same method as for peeling almonds, rubbing them with a cloth.

• Keep the Christmas Yule log in the fridge, well wrapped for a few hours before serving, at least 3-4 hours, if overnight even better, so it can be prepared the day before without any worries.