The first time I made this easy Nutella mascarpone Yule log, it happened on a quiet afternoon when I wanted something festive without feeling overwhelmed. My kitchen smelled like warm sponge cake and chocolate almost immediately, and I remember feeling pleasantly surprised by how approachable the process felt. Rolling the sponge, spreading the Nutella cream, and dusting the finished log with icing sugar felt almost therapeutic. When I sliced into it and saw that perfect swirl, I knew this recipe would become one of those reliable holiday desserts I’d come back to year after year.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you the classic Yule log look and flavor with far less stress than traditional versions, and I say that as someone who has made many complicated holiday desserts before. The sponge is light and forgiving, the Nutella mascarpone cream is rich but not heavy, and the whole process feels doable even on busy days. I think you’ll especially enjoy how familiar the flavors are, how impressive the final result looks, and how calm you’ll feel making it from start to finish.
Ingredients
- 3 large eggs
- 90 g granulated sugar
- 90 g all-purpose flour
- 250 g mascarpone cheese
- 5 tablespoons Nutella
- 1 packet vanilla sugar
- A small amount of brewed coffee, cooled
- Icing sugar, for decoration
When I make this Yule log, I pay close attention to the mascarpone and Nutella because they define the cream’s texture and flavor. Mascarpone should be cold but pliable, not watery, and Nutella should be at room temperature so it blends smoothly. I’ve tried using cream cheese instead, and while it works, mascarpone gives a softer, more elegant texture. The coffee soak may seem subtle, but trust me, it deepens the flavor and keeps the sponge moist without making it taste like coffee.
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Baking sheet
- Parchment paper
- Clean kitchen towel
- Offset spatula
In my kitchen, having everything laid out before I start makes this recipe feel calm instead of rushed. An electric mixer helps whip the eggs quickly, but I’ve whisked by hand before when I wanted to slow down. The parchment paper and kitchen towel are absolutely essential for rolling the sponge properly, and the offset spatula makes spreading the cream smooth and even. These simple tools make the difference between stress and confidence.
Step-by-Step Instructions
I begin by whisking the eggs and sugar together until the mixture becomes pale, thick, and airy. This step always feels satisfying because you can actually see the transformation happen. I’ve learned not to rush it, since properly whipped eggs give the sponge its light structure and flexibility.(See the next page below to continue…)