When it comes to festive desserts, the Raspberry and Pistachio Yule Log stands out as a delightful treat that captures the essence of the holiday season. This exquisite dessert features a soft sponge cake rolled with a luscious filling of creamy mascarpone and tart raspberry, elegantly topped with a glossy chocolate coating. The combination of pistachios and raspberries not only adds a burst of color but also enriches the flavors, making it a perfect centerpiece for any festive table. Let’s explore the method to create this delicious Yule log that is sure to impress your family and friends during the celebrations.
Preparation Time: 1 hour 30 minutes
Servings: 8-10 people
Ingredients
- For the sponge:
- 3/4 cup all-purpose flour
- 1/3 cup dark cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon unsalted butter, melted
- 3/4 cup all-purpose flour
- 1/3 cup dark cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon unsalted butter, melted
- For the filling:
- 1 cup mascarpone cheese
- 1/3 cup raspberry jam
- 1/2 cup pistachios, finely chopped
- 1 cup mascarpone cheese
- 1/3 cup raspberry jam
- 1/2 cup pistachios, finely chopped
- For the frosting:
- 1 cup dark chocolate, melted
- 1/4 cup heavy cream
- 1 cup dark chocolate, melted
- 1/4 cup heavy cream
- For decoration:
- Whole pistachios
- Raspberry compote
- Whole pistachios
- Raspberry compote
- 3/4 cup all-purpose flour
- 1/3 cup dark cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon unsalted butter, melted
- 1 cup mascarpone cheese
- 1/3 cup raspberry jam
- 1/2 cup pistachios, finely chopped
- 1 cup dark chocolate, melted
- 1/4 cup heavy cream
- Whole pistachios
- Raspberry compote
Instructions
- Prepare the sponge: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the batter: In a saucepan, heat the milk, butter, and sugar over medium heat until the butter melts. Remove from heat and add flour all at once, stirring rapidly until a dough forms.
- Whisk the eggs: In a separate bowl, whisk the eggs and gradually mix them into the dough until smooth.
- Bake the sponge: Spread the mixture evenly on the lined baking sheet and bake for about 12-15 minutes, or until lightly golden. Allow to cool slightly.
- Make the filling: In a bowl, mix mascarpone cheese with raspberry jam and chopped pistachios until well combined.
- Assemble: Once the sponge is cooled, spread the raspberry filling evenly on the sponge and roll it tightly into a log shape. Place it seam side down.
- Prepare the frosting: Combine melted chocolate and heavy cream, stirring until smooth. Allow it to cool and thicken slightly.
- Frost the log: Pour the chocolate frosting over the rolled yule log, spreading it evenly using a spatula.
- Decorate: Top with whole pistachios and drizzle with raspberry compote for a beautiful presentation.
More ?
For more inspiration, check out these amazing recipes: Gourmetpedia, Ricardo Cuisine, California Grown, Lilie Bakery, Pinterest.
To craft a spectacular Yule log, begin with a base of choux pastry sponge, carefully made by heating a mixture of milk, butter, salt, and sugar before incorporating flour to form the dough. The next layer involves raspberry jelly, which brings a vibrant flavor contrast, complemented by pistachio nougatine. As you roll it up tightly, you encapsulate the essence of the festive season within the cake.
Cover your creation with a rich chocolate frosting and finish with a delicate layer of mascarpone and white chocolate cream, ideally mixed with a cranberry and raspberry compote for a fresh twist. Each bite offers an explosion of flavors, with the crunchy pistachios enhancing the overall experience. Celebrate with this exquisite pastry on your holiday table, offering not just a dessert, but a delightful centerpiece of joy and festivity.
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