The Yule log, or Bûche de Noël, is a traditional Christmas dessert that brings festive joy to any celebration. This easy mascarpone and raspberry Yule log offers a fresh twist on the classic with a light, fluffy sponge filled with smooth mascarpone cream and vibrant raspberries. With its perfect balance of sweetness and tartness, this dessert is sure to be a holiday favorite, and best of all, it’s simple to make!
Ingredients
For the Sponge Cake:
- 4 large eggs
- 100g granulated sugar
- 1 tsp vanilla extract
- 100g all-purpose flour
- 1 tsp baking powder
- A pinch of salt
For the Mascarpone Filling:
- 250g mascarpone cheese
- 200ml heavy cream
- 50g powdered sugar
- 1 tsp vanilla extract
- 100g fresh raspberries (or raspberry puree)
For Decoration:
- Icing sugar, for dusting
- Extra fresh raspberries, for garnish
- Fresh mint leaves (optional)
Instructions
Step 1: Prepare the Sponge Cake
- Preheat your oven to 180°C (350°F). Line a 25×30 cm (10×12 inches) baking tray with parchment paper.
- In a mixing bowl, whisk the eggs and sugar together until light and fluffy, about 5 minutes. Add the vanilla extract and whisk until combined.
- In a separate bowl, sift the flour, baking powder, and salt together. Gently fold the dry ingredients into the egg mixture, careful not to deflate the batter.
- Pour the batter into the prepared baking tray, spreading it evenly. Bake for 8–10 minutes, or until the cake is golden and a skewer comes out clean.
- While the cake is baking, prepare a clean tea towel and dust it with powdered sugar. Once the cake is baked, turn it out onto the towel and peel off the parchment paper. Roll the cake up in the towel while it’s still warm and let it cool completely.
Step 2: Prepare the Mascarpone Filling
- In a large bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and thickened.
- Gently fold in the fresh raspberries (or raspberry puree) to create a swirled effect.
Step 3: Assemble the Yule Log
- Once the sponge cake has cooled, carefully unroll it from the tea towel. Spread a generous layer of the mascarpone filling over the cake, leaving a small border around the edges.
- Gently roll the cake back up, starting from the short side, to form the log shape. Place the rolled cake seam-side down on a serving platter.
Step 4: Decorate the Yule Log
- Dust the top of the Yule log with icing sugar to create a snowy effect.
- Garnish with extra fresh raspberries, mint leaves, or even a few edible flowers for a festive touch.
Tips for Success
- Make ahead: The Yule log can be made the day before serving. Store it in the fridge and decorate just before serving.
- Flavor variations: For a more indulgent flavor, add a little bit of orange zest or a splash of liqueur (such as Grand Marnier) to the mascarpone filling.
- Raspberry puree: If fresh raspberries aren’t available, you can use a raspberry puree or jam, making sure to strain it for a smooth texture.
Serving Suggestions
This easy mascarpone and raspberry Yule log pairs beautifully with a cup of hot chocolate or a glass of festive champagne. It’s the perfect end to a holiday meal and will impress guests with its elegant appearance and delicious flavor!
This easy mascarpone and raspberry Christmas Yule log is a delightful treat that captures the essence of the season. With a light sponge, creamy filling, and burst of fresh fruit, it’s a perfect addition to your holiday table. Try this recipe and enjoy a simple yet stunning dessert that will surely become a new Christmas tradition!
Merry Christmas and happy baking!