Rolled Yule Log with Red Berries

Ingredients

• 4 eggs Eggs (separate whites from yolks)
• 125 g Granulated sugar (for the whites)
• 1 pinch Salt (for the whites)
• 1 teaspoon Liquid vanilla (vanilla extract)
• 125 g All-purpose flour (sift before incorporation)
• 0.5 packet Baking powder (about 5 g)
• 1 tablespoon Neutral oil (to grease the baking mat)
• 350 g Mascarpone (well chilled)
• 30 g Powdered sugar (for the whipped cream)
• 300 ml Heavy cream (very cold)
• 100 g Red berry coulis (60 g for the whipped cream, 40 g to moisten the sponge)
• 150 g Frozen red berries (thawed before use)
• 50 g White chocolate (for decorative shavings)
• few leaves Fresh mint leaves (for final decoration)

Instructions

1. Whisk egg whites

   Separate the whites from the yolks of the 4 eggs, add a pinch of salt to the whites and whisk until stiff peaks form.

   Time: PT5M

2. Incorporate sugar, yolks and vanilla

   Add the granulated sugar to the whipped whites, then fold in the egg yolks and one teaspoon of liquid vanilla, mixing gently.

   Time: PT3M

3. Add flour and baking powder

   Sift the flour and baking powder, then gently fold them into the batter using a spatula, lifting the mixture.

   Time: PT3M

4. Prepare the baking mat

   Sprinkle the silicone mat with one tablespoon of flour, add a drizzle of oil and spread evenly with the spatula.

   Time: PT2M

5. Pour and smooth the batter

   Pour the batter onto the mat, spread evenly with the spatula then tap the work surface to release air bubbles.

   Time: PT2M

6. Bake the sponge

   Place the mat on a rack in a preheated oven at 180°C for 8 to 10 minutes, until the surface is lightly golden.

   Time: PT10M

   Temperature: 180°C

7. Cool and unmold

   Remove the sponge, let it warm slightly, dampen a kitchen towel, place parchment paper on top, loosen the edges with a knife and gently roll it in the towel then the parchment paper.

   Time: PT5M

8. Prepare mascarpone whipped cream

   In a cold bowl, whisk 350 g mascarpone, 30 g powdered sugar, 300 ml very cold heavy cream and a little vanilla until a firm consistency is reached.

   Time: PT5M

9. Divide and flavor

   Divide the whipped cream into two equal parts; fold 60 g red berry coulis into one half, whisking lightly to homogenize.

   Time: PT2M

10. Assemble the log

    Moisten the sponge with the remaining red berry coulis, spread the red berry whipped cream over the entire surface, scatter the thawed red berries, then roll the sponge as tightly as possible.

    Time: PT5M

11. Chill

    Wrap the log in plastic wrap and place it in the refrigerator for at least 1 hour (or overnight).

    Time: PT1H

12. Final decoration

    Spread a layer of plain whipped cream on the log, smooth with a sheet of parchment, transfer to the serving plate, decorate with the red berry whipped cream using a 6B tip, sprinkle with white chocolate shavings, red berries and mint leaves.

    Time: PT5M

Nutrition Facts

Calories

555

Protein

7 g

Carbohydrates

27 g

Fat

37 g

Fiber

1 g

Ingredient Substitutions

• Instead of Eggs: chicken eggs, organic eggs
• Instead of Granulated sugar: white sugar, cane sugar
• Instead of Liquid vanilla: vanilla extract, vanilla bean
• Instead of All-purpose flour: wheat flour, gluten-free flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Neutral oil: sunflower oil, canola oil
• Instead of Mascarpone: cream cheese like Philadelphia
• Instead of Heavy cream: whipping cream
• Instead of Red berry coulis: diluted raspberry jam
• Instead of Frozen red berries: fresh red berries

Equipment Needed

• Mixing bowl or large bowl
• Electric or hand whisk
• Silicone spatula
• Sieve (optional)
• Silicone baking mat (40 × 30 cm)
• Oven rack
• Oven
• Parchment paper
• Clean kitchen towel
• Chef's knife
• Pastry bag with 6B tip (optional)
• Peeler or fine grater (optional)

Critical Steps — Do Not Skip

• Whisk egg whites to stiff peaks
• Gently fold in the flour to avoid deflating the batter
• Precise baking at 180°C for 8‑10 min
• Unmold the sponge without breaking it
• Tight roll to obtain a uniform log
• Chill for at least 1 hour

Chef Tips from the Video

• Use a serrated knife to cut the ends without crushing the log
• Pass a hot spatula under the white whipped cream to achieve a perfectly smooth surface
• Garnish with fresh red berries just before serving for extra freshness

Troubleshooting

Storage

Refrigerator: Store the log in an airtight container; it keeps for 3 days refrigerated.

Freezer: Can be frozen up to 1 month, well wrapped in plastic wrap then aluminum foil.

Room temperature: Do not leave at room temperature for more than 2 hours, otherwise the whipped cream may liquefy.

Make-Ahead Tips

• Prepare the sponge and let it cool completely before rolling
• Make the mascarpone whipped cream the day before and keep it chilled, separate from the coulis
• Assemble the log on the day of serving to keep the texture light