Vanilla-Chocolate Yule Log with Mascarpone

Ingredients

• 4 unités Eggs (separate the whites and yolks)
• 120 g Granulated sugar (60 g for the whites, 60 g for the yolks)
• 100 g All‑purpose flour (sift before use)
• 30 g Unsweetened cocoa powder (for the chocolate batter)
• 80 g Butter (melted and slightly cooled)
• 1 gousse Grand Cru vanilla bean (French Polynesia) (use the seeds, half for the sponge, half for the cream)
• 250 g Mascarpone (at room temperature)
• 200 ml Heavy cream (well chilled)
• 80 g Dark chocolate chips (for the stracciatella)
• 50 g Sliced almonds (lightly toast)
• 30 g Apricot jam (to glue the almonds)
• 1 pincée Fine salt

Instructions

1. Separate the whites and yolks

   Crack the eggs and carefully separate the whites from the yolks into two separate bowls.

   Time: PT5M

2. Whisk the egg whites with sugar

   Add 60 g of sugar to the whites and whisk on medium speed until stiff, glossy peaks form.

   Time: PT10M

3. Whisk the yolks with sugar

   In the second bowl, whisk the yolks with the remaining 60 g of sugar until the mixture lightens and becomes frothy.

   Time: PT5M

4. Incorporate melted butter and vanilla into the yolks

   Pour the warm melted butter into the yolks, add half of the vanilla seeds, and mix gently.

   Time: PT3M

5. Sift the flours

   Sift the flour and cocoa separately into two small bowls to avoid lumps.

   Time: PT2M

6. Fold in the flours and whites

   Add the flour to the yolk mixture, then the cocoa in two additions alternately, while gently folding the whipped whites in two or three batches with a spatula, lifting the batter.

   Time: PT8M

7. Divide the batter and color

   Divide the batter into two equal portions in two piping bags; the chocolate portion can be lightly colored if desired.

   Time: PT2M

8. Pipe alternating strips

   On a baking sheet lined with lightly greased parchment, pipe a strip of vanilla batter, leave a gap, then a strip of chocolate batter, repeat until the batter is used up.

   Time: PT5M

9. Bake the sponge

   Place the sheet in the oven and bake for 10 minutes at 180°C until the sponge is lightly golden but still pliable.

   Time: PT10M

   Temperature: 180°C

10. Prepare the mascarpone cream

    In a cold bowl, whisk the heavy cream, mascarpone, the remaining vanilla seeds and 30 g of sugar on low speed, then gradually increase until a thick, airy cream forms.

    Time: PT5M

11. Add the chocolate chips

    Gently fold the dark chocolate chips into the cream to create the stracciatella effect.

    Time: PT1M

12. Toast the sliced almonds

    Heat a non‑stick skillet with a drizzle of oil, add the sliced almonds and toast for 3 minutes, stirring constantly.

    Time: PT3M

13. Cool and roll the sponge

    Place the baked sponge on a slightly damp kitchen towel, let it cool for a few minutes, then gently roll it starting from the vanilla side, without pressing too hard.

    Time: PT5M

14. Fill and roll again

    Unroll the sponge, spread a generous layer of mascarpone cream, sprinkle with chocolate chips, then roll again, tightening slightly to form the log.

    Time: PT5M

15. Brush and attach the almonds

    Brush the entire surface of the log with apricot jam, then arrange the toasted almonds on top, pressing lightly.

    Time: PT3M

16. Decorate the log

    Use the remaining cream to decorate the top and sides, add a few chocolate chips for the finishing touch.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: flax eggs (for vegan version)
• Instead of Granulated sugar: cane sugar, coconut sugar
• Instead of All‑purpose flour: whole wheat flour, gluten‑free flour
• Instead of Unsweetened cocoa powder: raw cocoa powder
• Instead of Butter: margarine, coconut oil
• Instead of Grand Cru vanilla bean (French Polynesia): pure vanilla extract
• Instead of Mascarpone: 45 % cream cheese
• Instead of Heavy cream: whipping cream
• Instead of Dark chocolate chips: chopped dark chocolate
• Instead of Sliced almonds: sliced hazelnuts
• Instead of Apricot jam: peach jam

Equipment Needed

• Two large stainless‑steel bowls
• Electric mixer (or hand whisk)
• Silicone spatula
• Sieve or fine strainer
• Piping bag with two plain tips
• Baking sheet
• Parchment paper
• Oven
• Non‑stick skillet
• Clean slightly damp kitchen towel
• Rolling pin or pastry board
• Long serrated bread knife
• Kitchen brush
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Whisk the egg whites with sugar
• Fold in the whipped whites without deflating them
• Bake the sponge (do not exceed 10 min)
• Roll the sponge while still warm with the damp towel
• Brush with apricot jam before adding the almonds

Chef Tips from the Video

• Use a Grand Cru vanilla from Polynesia for an intense aroma
• Lightly dust cocoa between layers for more visual contrast
• For a smoother texture, sift the cream before spreading.

Troubleshooting

Storage

Refrigerator: Store the log in an airtight container for 3 to 4 days.

Freezer: Wrap well and freeze for up to 1 month.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• Bake the sponge the day before and keep it in the refrigerator
• Prepare the mascarpone cream 24 h in advance and keep it chilled
• Toast the almonds ahead of time and store them in an airtight jar