Introduction:
A traditional yule log (or bûche de Noël) is one of the most iconic Christmas desserts, and this
Christmas Log with Fruits and Mascarpone is a bright, lighter twist on the classic chocolate version.
Instead of heavy buttercream and dark ganache, you get a soft sponge cake rolled around a creamy mascarpone filling,
layered with fresh fruit for a festive burst of color and flavor.
The result is elegant but not complicated—perfect for holiday dinners when you want a dessert that looks impressive,
slices beautifully, and feels refreshing after a rich meal. Mascarpone gives the filling a luxurious, slightly tangy
creaminess that pairs beautifully with berries, citrus, and stone fruits (or whatever is in season where you live).
If you’ve ever been nervous about rolling a cake, don’t worry—this guide walks you through it step-by-step with simple
tips that make it approachable even for beginners. Once you learn the technique, you’ll want to make this kind of log cake
for birthdays, brunches, and celebrations all year long.
Ingredients:
For the sponge cake:
- 4 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 1 tsp vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Optional: 1 tbsp powdered sugar (for rolling)
For the mascarpone filling:
- 1 cup (240ml) cold heavy cream
- 8 oz (225g) mascarpone, cold
- 1/2 cup (60g) powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional, brightens flavor)
- Pinch of salt
For the fruit layer:
- 1 1/2 cups strawberries, sliced
- 1 cup raspberries or blueberries
- Optional: kiwi slices, mandarin segments, or pomegranate seeds
For decorating:
- Powdered sugar (snowy finish)
- Extra fruit for the top
- Fresh mint leaves (optional)
- Optional: white chocolate shavings
Instructions:
1) Bake the sponge
- Preheat and prep the pan.
Preheat oven to 350°F (175°C).ADVERTISEMENT
