Vanilla‑Chocolate Yule Log with Mascarpone
Recipe by Hervé Cuisine
A festive Yule log combining a moist vanilla and chocolate sponge, a vanilla‑flavored mascarpone cream dotted with chocolate chips (stracciatella) and decorated with toasted sliced almonds and apricot jam. Ideal for the holidays, it uses a Grand Cru French Polynesian vanilla for an exceptional aroma.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
1h
Prep
15m
Cook
10m
Cleanup
1h 25m
Total
Cost Breakdown
Total cost:$14.61
Per serving:$1.83
Critical Success Points
- • 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
Safety Warnings
- • Handle the hot oven (180°C) with care
- • Be careful of splattering melted butter
- • Use heat‑resistant utensils when rolling the warm sponge
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