Rolled Yule Log with Mascarpone and Chocolate Ganache

Ingredients

• 4 pieces Egg whites (room temperature)
• 1 pinch Salt
• 120 g Granulated sugar (divided into two additions)
• 4 pieces Egg yolks
• 30 g Unsweetened cocoa powder (powder)
• 90 g Type 45 flour (sifted)
• 30 g Powdered sugar (for the cream and the glaze)
• 2 packets Vanilla sugar (one for the syrup, one for the cream)
• 170 ml Water
• 250 g Mascarpone
• 400 ml 30% fat liquid cream (300 ml for the cream, 100 ml for the ganache)
• 2 c. à s. Hazelnut spread (optional, to flavor the cream)
• 120 g Dark or milk chocolate (for the ganache)
• 1 sheet Parchment paper

Instructions

1. Whisk the egg whites

   In a bowl, beat the 4 egg whites with a pinch of salt. When they start to foam, gradually add 120 g of granulated sugar until you obtain firm and glossy peaks.

   Time: PT5M

2. Fold in the yolks

   Add the 4 egg yolks to the whipped whites and beat on medium speed for 10‑12 seconds, just to incorporate them.

   Time: PT1M

3. Add cocoa and flour

   Pour 30 g of unsweetened cocoa powder then 90 g of sifted flour. Mix on low speed for 10 seconds, then increase slightly for an additional 10 seconds to homogenize.

   Time: PT1M

4. Bake the sponge

   Spread the batter on a tray lined with a sheet of parchment paper. Bake at 180 °C fan oven for 12‑15 minutes, until the surface is golden and the cake springs back to the touch.

   Time: PT15M

   Temperature: 180°C

5. Cool and roll the sponge

   Remove the very hot sponge, place it on parchment paper lightly dusted with powdered sugar. Gently roll it with a clean slightly dampened kitchen towel, then let it cool completely on the rack.

   Time: PT10M

6. Prepare the vanilla syrup

   In a small saucepan, bring to a boil 80 g of sugar, 1 packet of vanilla sugar and 170 ml of water. Boil for 5 minutes, then remove from heat and let cool.

   Time: PT8M

7. Prepare the mascarpone cream

   In a bowl, whisk 250 g of mascarpone, 30 g of powdered sugar, 1 packet of vanilla sugar and 300 ml of liquid cream until you obtain a smooth texture. Incorporate 2 c. à s. of hazelnut spread if desired.

   Time: PT8M

8. Assemble the log

   Unroll the cooled sponge, soak it evenly with the syrup (without soaking it). Spread the mascarpone cream over the entire surface, then roll it again firmly. Trim the ends to obtain neat edges.

   Time: PT8M

9. Prepare the ganache

   Heat 100 ml of liquid cream until boiling, then pour it over 120 g of chopped chocolate. Stir until you obtain a smooth ganache.

   Time: PT5M

10. Glaze and decorate

    Pour the ganache over the log, spread it with a spatula to smooth the surface. Decorate with chocolate shards, crushed hazelnuts or white chocolate drizzles as you wish. Refrigerate 1‑2 hours before serving.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

6 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Egg whites: pasteurized egg whites
• Instead of Salt: sea salt
• Instead of Granulated sugar: powdered sugar
• Instead of Egg yolks: pasteurized egg yolks
• Instead of Unsweetened cocoa powder: cocoa powder
• Instead of Type 45 flour: all‑purpose flour
• Instead of Powdered sugar: very fine powdered sugar
• Instead of Vanilla sugar: vanilla extract
• Instead of Mascarpone: thick cream cheese
• Instead of 30% fat liquid cream: whipping cream
• Instead of Hazelnut spread: chocolate spread
• Instead of Dark or milk chocolate: white chocolate
• Instead of Parchment paper: silicone sheet

Equipment Needed

• Mixing bowl
• Electric whisk
• Spatula
• Baking tray
• Parchment paper
• Small saucepan
• Fan oven
• Cooling rack
• Piping bag (optional)

Critical Steps — Do Not Skip

• Whisk the egg whites to firm peaks
• Bake the sponge (do not exceed 15 min)
• Roll the sponge while still warm
• Soak the sponge with the syrup without making it soggy
• Prepare the ganache and let it cool before glazing

Chef Tips from the Video

• Separate the whites and yolks from the start to avoid any yolk contamination in the whites.
• Sift the flour and cocoa twice for an ultra‑light batter.
• Using parchment paper dusted with powdered sugar prevents the sponge from sticking when rolling.
• For a glossy finish, let the ganache set in the refrigerator before serving.

Troubleshooting

Storage

Refrigerator: Store the log in the refrigerator, covered with plastic film, 2‑3 days.

Freezer: Not recommended, the mascarpone texture degrades.

Room temperature: Consume within 2 hours of serving.

Make-Ahead Tips

• Prepare the sponge and syrup the day before, keep them separate in the fridge.
• Mascarpone cream keeps for 24 h in the refrigerator; preparing it ahead saves time.
• Ganache can be made ahead and gently reheated before glazing.