I still remember the first time I made this chocolate mascarpone yule log, standing in my kitchen with cocoa dust on the counter and the smell of warm sponge cake filling the air. I was looking for something festive but not overly heavy, and this recipe surprised me with how balanced and elegant it felt. Rolling the sponge while it was warm made me nervous at first, but once I tasted the final result, creamy, light, and deeply chocolatey, I knew this yule log would become one of my holiday staples.
Why You’ll Love This Recipe
You’ll love this recipe because it feels impressive without being overwhelming, and I say that after making it multiple times for different occasions. The sponge is soft and flexible, the mascarpone cream is airy yet rich, and the chocolate notes never feel too sweet. When you serve it, you get that moment of silence at the table, the kind where everyone takes a bite and just nods. It’s comforting, festive, and surprisingly approachable to make at home.
Ingredients
- 85 g all-purpose flour
- 2 egg yolks
- 3 whole eggs
- 6 egg whites
- 135 g granulated sugar
- 85 g granulated sugar (for stiffening egg whites)
- 125 g mascarpone cheese
- 25 cl very cold heavy cream
- 65 g granulated sugar
- 50 g chocolate shavings
I’ve learned that ingredient quality really shows in this recipe, especially with the mascarpone and chocolate. I always use full-fat mascarpone for stability and flavor, and I make sure the cream is very cold before whipping. If you want a deeper chocolate flavor, darker chocolate shavings work beautifully. I don’t recommend reducing sugar too much here, because it plays a role in structure, not just sweetness.
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Baking sheet
- Parchment paper
- Clean kitchen towel
- Offset spatula
- Cooling rack
This recipe doesn’t require fancy equipment, but having a mixer makes whipping the egg whites and cream much easier. I’ve done it by hand before, and while it works, it takes patience. The kitchen towel is surprisingly important for rolling the sponge while warm, and I always keep one ready. A simple baking sheet with parchment is all you need for the sponge itself.
Step-by-Step Instructions
I always start by preparing the sponge batter, whisking the whole eggs, yolks, and sugar until the mixture turns pale and thick. This step sets the foundation, and I’ve learned not to rush it. When the batter ribbons back on itself, I know it’s ready, and the texture already feels promising.
Next, I gently fold in the sifted flour, taking care not to deflate the batter. I spread it evenly onto the lined baking sheet and bake it just until set. The sponge should be lightly golden and springy, not dry. I’ve overbaked it before, and that makes rolling much harder later.
While the sponge bakes, I prepare the mascarpone cream by whipping the cold cream with sugar until soft peaks form, then folding in the mascarpone and chocolate shavings. The cream should feel light but stable, not stiff. I’ve tested it both ways, and soft peaks spread more smoothly.(See the next page below to continue…)