Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Beat eggs and sugar on high for 5–7 minutes until pale, thick, and ribbon-like.
Beat in vanilla.
Whisk flour, baking powder, and salt.
Gently fold into the egg mixture in batches, keeping as much air as possible.
Spread batter evenly in the pan.
Bake 10–12 minutes, just until the cake springs back lightly.
(Do not overbake or it will crack.)
2) Roll the cake while warm
- Lay a clean kitchen towel on the counter and dust it lightly with powdered sugar.
- Immediately invert the warm cake onto the towel, peel off parchment, and roll the cake up
(with the towel inside the roll). - Let it cool completely, rolled up. This “trains” the cake to roll without cracking later.
3) Make the mascarpone cream
- In a bowl, whip cold heavy cream to soft peaks.
- In a separate bowl, whisk mascarpone, powdered sugar, vanilla, lemon zest (optional), and pinch of salt until smooth.
- Fold whipped cream into mascarpone mixture gently until thick and fluffy.
4) Fill and roll
- Carefully unroll the cooled cake.
- Spread mascarpone filling evenly, leaving a 1/2-inch border.
- Add sliced fruit in a thin layer (avoid too much juice).
- Roll the cake back up tightly (without the towel). Wrap and chill at least 1–2 hours for clean slices.
5) Decorate
- Dust with powdered sugar for a snowy effect, or spread a thin layer of leftover mascarpone cream on top.
- Top with fresh fruit and mint. Add white chocolate shavings if you like.
Serving and Storage:
Slice with a sharp knife (wipe between cuts for neat slices). Serve chilled or slightly cool room temperature.
This log is perfect after a rich holiday meal because it feels light and refreshing.
Storage: Keep refrigerated, covered, up to 3 days.
Make ahead: Bake and roll the sponge a day ahead, then fill and decorate the next day.
Tips:
- Roll warm, fill cool: Rolling warm prevents cracking; filling cool keeps cream stable.
- Don’t overbake: A dry sponge cracks more easily.
- Use dry fruit: Pat berries dry and avoid extra juice.
- Chill before slicing: Helps the log hold its shape.
- Mascarpone must be cold: Keeps the filling thick and stable.
Variations:
- Citrus twist: Add orange zest and use mandarin segments or candied orange peel.
- Berry jam layer: Spread a thin layer of raspberry jam under the cream.
- Chocolate drizzle: Drizzle melted dark or white chocolate over the top.
- Tropical: Use mango + pineapple (well-drained) and coconut in the filling.
- Nutty: Add toasted sliced almonds inside and on top for crunch.
Tips:
- Cracks happen: If the cake cracks, cover it with powdered sugar, cream, or fruit—no one will know.
- Cleaner slices: Chill longer and wipe the knife between cuts.
- Flavor boost: Add a splash of vanilla syrup or light citrus syrup brushed on the sponge.
- Holiday look: Add pomegranate seeds for a red “ornament” effect.
Conclusion:
Christmas Log with Fruits and Mascarpone is a festive dessert that feels elegant, light, and fresh. With a soft sponge,
creamy mascarpone filling, and colorful fruit, it’s the perfect holiday centerpiece for anyone who wants a beautiful
yule log without heavy frosting. Once you try it, you’ll want to make it for every celebration.
FAQ:
Can I use frozen fruit?
Fresh fruit works best. Frozen fruit releases a lot of liquid as it thaws, which can make the cake soggy.
If using frozen berries, thaw and drain very well, then pat dry.
Why did my log crack?
The sponge may have been overbaked or not rolled while warm. Rolling it in a towel while warm helps prevent cracking.
Can I make this without mascarpone?
Yes. You can use cream cheese (softened) for a tangier flavor, or stabilized whipped cream for a lighter filling.
How long does it need to chill?
At least 1–2 hours, but 4 hours (or overnight) gives the cleanest slices.
Can I flavor the cream filling?
Absolutely—add citrus zest, a little espresso powder, almond extract, or a spoonful of fruit jam.
