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Desserts

Nutella and Mascarpone Christmas Log

A soft cocoa sponge, rich Nutella and mascarpone cream and dark chocolate ganache: a quick Christmas log cake that wins everyone over.
Recipe Nutella and Mascarpone Christmas Log
  • Difficulty Medium
  • Preparation 30 minutes
  • Cooking 12 minutes
  • Servings for 10 people

Dreaming of a dessert that turns your holiday table into a real show of sweetness and creaminess? This Nutella Christmas log with mascarpone is the perfect choice to surprise family and friends with a showstopping dessert. This mascarpone Christmas log recipe combines a soft cocoa sponge, simple to make and incredibly tender thanks to a few little secrets, with a velvety mascarpone and Nutella cream that makes a generous, indulgent filling, ready to win everyone over at the first taste.

Your Nutella Christmas dessert gets a unique charm from its dark chocolate ganache coating, which gives it the authentic look of a log freshly gathered in the woods, perfect for decorating your table during the holidays. And there’s more: the mascarpone cream for the Christmas log is made while the sponge bakes, so you can make the most of your time without sacrificing flavor.

You’ll find out how to make a soft Christmas log by following each step carefully: the sponge stays soft, the Nutella cream silky and the ganache rich, so that every slice is a promise of pleasure. If you love holiday desserts that bring back the magical atmosphere of Christmas, don’t miss the Tiramisu and Nutella Yule Log or the No-Bake Cookie Loaf with Nutella and Mascarpone, both perfect Christmas alternatives. If you want a Nutella sponge roll that’s even more practical, we also recommend the Nutella Cake or the Tiramisu Roll.

Try our no-bake sweet roll recipe if you love quick solutions, but let yourself be tempted by this quick and easy Christmas log: it will bring flavor to every bite and make every celebration memorable.

Ingredients for 10 people

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Method

  1. To make the Nutella and mascarpone Christmas log, start with the cocoa sponge. In a large bowl, beat the eggs with an electric mixer on the highest speed for a few seconds, then add the sugar and beat until pale and foamy. This stage is very important: don’t stop until the mixture is fluffy and well combined.
    Beating the eggs and sugar until pale and foamy
  2. Add a teaspoon of acacia honey, which is very mild, to the eggs and sugar and beat again with the mixer, then set the mixer aside, because you won’t need it again at this stage.
  3. Preheat the conventional oven to 180 °C (350 °F). Meanwhile, line the baking sheet with parchment paper. Add the sifted flour to the eggs a little at a time, folding it in gently from the bottom up. Once all the flour is in, add the cocoa, also sifted, and fold it in with the spatula, gently from the bottom up, so the mixture doesn’t deflate.
    Folding the flour and cocoa into the egg mixture
  4. Spread the mixture evenly over the parchment paper on the baking sheet with the spatula. Bake on the middle rack of the hot oven for about 12 minutes. Take it out and let it cool without rolling it up, keeping the sponge flat.
    Cocoa sponge spread out flat on the baking sheet
  5. While the sponge cools, make the Nutella mascarpone cream. In a bowl, with clean, cold beaters, whip the cream straight from the fridge, then add the Nutella and the mascarpone and quickly mix with the beaters until smooth and creamy.
    Whipped cream mixed with Nutella and mascarpone
  6. Make the chocolate ganache by finely chopping the dark chocolate. Pour the cream into a small saucepan and bring it to a boil, then turn off the heat. Add the chopped chocolate to the saucepan and stir with a whisk until it has melted completely. Pour the mixture into a bowl and put it in the fridge for about 2 hours, or in the freezer for about 30 minutes, until it is well thickened and firm. Stir the mixture in the bowl from time to time so it thickens well and evenly.
    Melting the chopped dark chocolate in hot cream for the ganache
  7. When the sponge has cooled, release it from the parchment paper by flipping it over onto the baking sheet and gently pulling the paper away. Spread the Nutella cream over the whole surface.
    Spreading the Nutella cream over the cocoa sponge
  8. Cut the sponge lengthwise into 4 strips. Start rolling up the first strip right on the baking sheet, then roll the second strip around the first. If you can, carry on like this with all the strips. If you prefer, you can place the big spiral made from the first strips on a serving tray, then gently lift the third strip and press it little by little around the spiral, and do the same with the last strip. You’ll end up with a large spiral, the base of your log. As you roll, press firmly so the strips stick together well.
    Rolling the strips of sponge into a large spiral
  9. When the ganache is well set and firm, put it in a pastry bag with a flat rectangular tip, called a basketweave tip. You can choose whether to use the smooth or the ridged side of the tip. Pipe several strips around the side of the cake, one next to the other, so that you cover all the sponge and create a natural, charming bark effect.
    Piping chocolate ganache strips to create a bark effect
  10. Decorate the log with red candied cherries and wafer paper leaves placed strategically on the top. Keep the log in the fridge for a few hours before serving, so it sets well and the flavors blend perfectly. If you need to move it to a clean tray, use a large spatula to gently lift the whole log without damaging it. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can make the Christmas log with some interesting variations: for a more traditional version, use a dark chocolate cream instead of the Nutella and mascarpone cream; for a pistachio version, replace the Nutella with a good-quality pistachio cream; try a coffee cream variation for a more sophisticated dessert; for a lighter version, use sweetened ricotta mixed with whipped cream instead of the mascarpone; if you love tiramisu, you can lightly brush the sponge with cold sweetened coffee before adding the cream. All these variations keep the simple preparation and the showstopping look of the Christmas log.

Tips

For a perfect result, make sure all the ingredients are at room temperature before you start making the sponge, except for the cream, which must be well chilled from the fridge. When you beat the eggs with the sugar, aim for a very pale, foamy mixture: this ensures a soft, light sponge. When filling and rolling the sponge, roll the strips up tightly so that each layer sticks perfectly to the next. If the ganache becomes too hard, you can warm it in a double boiler for a few seconds, stirring constantly, until it reaches the right consistency for the pastry bag. If you prefer a ganache that’s easier to apply, you can use a fork to create the bark effect, tapping it gently all over the surface of the log. For an even more elegant presentation, you can add sprigs of fresh rosemary, decorative sprinkles or other Christmas decorations to suit your taste.

Storage

Store the Nutella and mascarpone Christmas log in the fridge in an airtight container or covered with plastic wrap for 3-4 days. You can also freeze it for about 2 weeks, wrapping it well in plastic wrap and then in aluminum foil. Before serving, let it thaw in the fridge for a few hours.

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