With its festive color and delicate pistachio and raspberry flavors, this Pistachio-Raspberry and Mascarpone Yule Log is as beautiful as it is delicious, perfect for a refreshing Christmas dessert. The sweetness of the pistachio blends with the tangy freshness of the raspberries, while the mascarpone cream provides a light and smooth texture. Easy to prepare and visually irresistible, this Yule log is ideal for adding a festive and elegant touch to your Christmas table.
Ingredients
Preparation
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Preheat the oven to 180°C.
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To prepare the sponge cake: Separate the egg whites from the yolks. Whisk the egg yolks with the sugar until the mixture turns pale. Stir in the pistachio powder, rice flour, and cornstarch. Mix well to obtain a smooth batter. Beat the egg whites until stiff peaks form and gently fold them into the mixture. Spread the batter onto a baking sheet lined with parchment paper and bake for 10-12 minutes at 180°C (350°F). Once baked, turn the sponge out onto a clean, damp tea towel. Carefully peel off the parchment paper, then roll the sponge up in the tea towel. Let it cool.
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Filling: While waiting for the sponge cake to cool, vigorously mix the raspberry puree and mascarpone.
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Assembly: Once the sponge cake has cooled slightly, spread the raspberry/mascarpone puree in an even layer over the cake. You can add a few raspberries. Then roll up the log tightly. Wrap it in plastic wrap and refrigerate for at least 2 hours.
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Decorating the Yule log: Remove the cling film and place the log on a serving platter. Decorate with a light dusting of icing sugar, crushed pistachios, and fresh raspberries
