Rafaello-style Christmas Yule Log with salted butter caramel and coconut
Recipe by Once Upon a Time in Pastry
An ultra‑moist rolled log in the Rafaello style: light Swiss biscuit, salted butter caramel, silky mascarpone and coconut cream, decorated with pieces of Rafaello and toasted almonds. Ideal for the holiday season.
MediumFrenchServes 12
Printable version with shopping checklist
Source Video
1h 19m
Prep
15m
Cook
11m
Cleanup
1h 45m
Total
Cost Breakdown
Total cost:$14.00
Per serving:$1.17
Critical Success Points
- • Stop whisking the whites as soon as the bird’s beak forms (step 4)
- • Do not overbake the biscuit (step 9)
- • Roll the biscuit while it is still slightly warm (step 10)
- • Observe the chilling time of at least 1 hour (step 13)
Safety Warnings
- • Handle hot caramel with care to avoid burns
- • Be careful with knife blades when cutting the log
- • Do not leave children unsupervised while whisking egg whites
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