This Chocolate and Vanilla Mascarpone Yule Log is the perfect Christmas dessert when you want to go impress your guests and do something a little bit special. Filled with sweet vanilla mascarpone cream, this Yule Log is made with the softest, lightest sponge you’ll ever make. It’s so incredibly light it’s the perfect dessert after a heavy meal.

Chocolate and Vanilla Mascarpone Yule Log

If there’s one time of the year when we all are looking to impress, I think that is Christmas time. I love being particularly extra during Christmas time, I have the time to make things, so I always think why not?

The best thing about this recipe is that is quite easy to make, and it’s surprisingly light. Also, you can make it a couple of days in advance, so no need to stress!

Making a Yule Log, a step by step

The first to do is separate the eggs yolks from the egg whites, making sure your egg yolks are in a bigger bowl than the egg whites. Then, beat together the egg yolks and 30 gr of sugar until the mix becomes pale, creamy and the sugar is completely dissolved. Once that is done, set aside and beat the egg whites and the salt until foamy, then add the remaining sugar and vanilla extra until soft peaks.

Then, fold 1/3 of the egg whites into the egg yolk mix. Then fold in another third and finally the other third. It’s important that you do this slowly and not add all of them together at once. Make sure it’s fully combined before moving to the next step. Once that is done, mix the cocoa powder, flour and baking powder in a separate bowl. Sieve them into the egg mix and fold them in making sure it’s fully combined and there’s not flour or cocoa left unmixed.

Once everything is mixed, fold in the oil and milk, fold them in doing circular movements from the bottom of the bowl to the top. Liquid tends to go to the bottom, so make sure you reach the bottom of your bowl with your spatula, if you are using a glass bowl, you can always lift it and look underneath to see if there is any liquid. Pour the mix into a baking tray lined with baking paper. Mine was 28 x 38 cm. Spread it over evenly.

Bake it in a preheated oven at 170 degrees Celsius for 18-20 minutes until an inserted toothpick comes out clean. Once ready, take it out of the oven and allow it to rest for 5 minutes, then, take it out of the tray and remove the parchment paper, the best way to do this is to tip it over upside down so you can remove it easily. Allow it to cool down completely and cover one side with cling film and the other side with clean parchment paper so it keeps its moisture, I also then covered mine with the tray I baked it on. Let it rest for a couple of hours, or overnight if you can. 

Once you are ready to to fill it with the mascarpone, mix all the ingredients until you get a stiff peaks and spread it over the cake up to the corners, make sure you add extra cream on the side you will start rolling from.

Once it’s all spreaded over, begin tightly rolling the cake up helping yourself with the parchment. Do this slowly and gently. You can roll it with just your hands, but some bits of the top of the cake may stick to your hands. Make sure you don’t put too much pressure over the cake, it should not break while you do this.

Once it’s rolled, wrap it up in the parchment paper and place it in the fridge for 2 hours. Make sure that the part of the cake that “closes” it is at the bottom so it seals. While the cake is chilling, make the ganache. Warm up the double cream and pour it over the chocolate chips, then mix it using a whisk, allow it to cool down completely at room temperature for 30 minutes. If you want, cut the ends of the log so they are even on both sides. Then, pour it over the log and using a spoon, spread it over the top. I used a cooling rack and a tray to make sure I didn’t make a mess with the ganache.

Chocolate and Vanilla Mascarpone Yule Log

Ingredients:

For the log:

• 6 eggs
• 60 gr of sugar
• A pinch of salt
• 1 tsp of vanilla essence
• 30 gr of cocoa powder
• 80 gr of plain flour
• 1 tsp of baking powder
• 70 ml vegetable oil
• 70 ml of whole milk at room temperature

For the mascarpone filling

• 250 gr of Mascarpone cheese
• 200 ml of double cream
• 35 gr of icing sugar
• 1 tsp of vanilla bean paste or vanilla extract

For the ganache

• 170 gr of dark chocolate chips
• 180 gr of double cream

Method:

1. Separate the eggs yolks from the egg whites, making sure your egg yolks are in a bigger bowl than the egg whites. Then, beat together the egg yolks and 30 gr of sugar until the mix becomes pale, creamy and the sugar is completely dissolved. Once that is done, set aside and beat the egg whites and the salt until foamy, then add the remaining sugar and vanilla extra until soft peaks.
2. Fold 1/3 of the egg whites into the egg yolk mix. Then fold in another third and finally the other third. It’s important that you do this slowly and not add all of them together at once. Make sure it’s fully combined before moving to the next step.
3. Mix the cocoa powder, flour and baking powder in a separate bowl. Sieve them into the egg mix and fold them in making sure it’s fully combined and there’s not flour or cocoa left unmixed.
4. Once everything is mixed, fold in the oil and milk, fold them in doing circular movements from the bottom of the bowl to the top. Liquid tends to go to the bottom, so make sure you reach the bottom of your bowl with your spatula, if you are using a glass bowl, you can always lift it and look underneath to see if there is any liquid.
5. Pour the mix into a baking tray lined with baking paper. Mine was 28 x 38 cm. Spread it over evenly.
6. Bake it in a preheated oven at 170 degrees Celsius for 18-20 minutes until an inserted toothpick comes out clean. Once ready, take it out of the oven and allow it to rest for 5 minutes, then, take it out of the tray and remove the parchment paper, the best way to do this is to tip it over upside down so you can remove it easily. Allow it to cool down completely and cover one side with cling film and the other side with clean parchment paper so it keeps its moisture, I also covered mine with the tray I baked it on. Let it rest for a couple of hours, or overnight if you can. 
7. Once you are ready to to fill it with the mascarpone, mix all the ingredients until you get a stiff peaks and spread it over the cake up to the corners, make sure you add extra cream on the side you will start rolling from.
8. Once it’s all spreaded over, begin tightly rolling the cake up helping yourself with the parchment. Do this slowly and gently. You can roll it with just your hands, but some bits of the top of the cake may stick to your hands. Make sure you don’t put too much pressure over the cake, it should not break while you do this.
9. Once it’s rolled, wrap it up in the parchment paper and place it in the fridge for 2 hours. Make sure that the part of the cake that “closes” it is at the bottom so it seals.
10. While the cake is chilling, make the ganache. Warm up the double cream and pour it over the chocolate chips, then mix it using a whisk, allow it to cool down completely at room temperature for 30 minutes. If you want, cut the ends of the log so they are even on both sides. Then, pour it over the log and using a spoon, spread it over the top. I used a cooling rack and a tray to make sure I didn’t make a mess with the ganache.
11. Decorate it to your taste and keep it refrigerated until ready to eat.