Can I use frozen raspberries?

Absolutely. Just cook them straight from frozen—no need to thaw first.

Can I substitute cream cheese for mascarpone?

Yes! Cream cheese works perfectly and gives a slightly tangier flavor.

How do I store leftovers?

Cover tightly and refrigerate for up to 3 days . The flavors actually get better overnight.

You can freeze the unfrosted log, wrapped well, for up to one month. Decorate after thawing.

7 Irresistible White Chocolate Raspberry Yule Log Ideas

Description

This White Chocolate Raspberry Yule Log is a festive holiday dessert made with a soft sponge cake, creamy white chocolate filling, and vibrant raspberry swirls. Elegant yet approachable, it’s perfect for Christmas gatherings and special celebrations.

Ingredients

Scale

Sponge Cake

4 large eggs, separated
¾ cup granulated sugar
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
¼ cup whole milk
2 tablespoons unsalted butter, melted

White Chocolate Filling

8 oz white chocolate, chopped
3 tablespoons heavy cream
8 oz mascarpone cheese or cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract

Raspberry Sauce

1½ cups fresh or frozen raspberries
¼ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch (optional)

Decoration

Whipped cream or white chocolate ganache
Fresh raspberries
White chocolate curls or shavings
Powdered sugar

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Instructions

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
Beat egg yolks with sugar until pale and thick. Mix in vanilla, milk, and melted butter.
Whip egg whites with salt until soft peaks form. Gently fold into yolk mixture.
Sift flour and baking powder over batter and fold gently. Spread evenly in pan.
Bake for 10–12 minutes, until lightly golden and springy.
Turn cake onto a powdered sugar–dusted towel, remove parchment, and roll gently. Cool completely.
Simmer raspberries, sugar, and lemon juice for 5 minutes. Add cornstarch slurry if desired. Strain and cool.
Melt white chocolate with cream. Cool slightly. Beat mascarpone with powdered sugar, then fold in chocolate and vanilla.
Unroll cake, spread filling evenly, and drizzle raspberry sauce over top.
Roll cake tightly, seam-side down. Frost and decorate as desired.

Notes

Rolling the cake while warm helps prevent cracks.
Components can be made one day ahead for easy assembly.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 28 g
Sodium: 160 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 95 mg