Indulgent Yule Log with Baileys Cream Filling: A Festive Treat for My Family of Two
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Create a festive Yule Log with chocolate sponge, Baileys cream filling, and whipped ganache, topped with meringue mushrooms for a perfect holiday dessert centerpiece.
A New Holiday Tradition in the Making
There’s something magical about the holiday season, especially when you’re starting fresh. This year feels extra special for my husband and me—it’s our first Christmas as a married couple! To celebrate, we decided to bake a festive Yule Log.
Featuring a rich chocolate sponge, velvety Baileys cream filling, and fluffy whipped chocolate ganache, this dessert is more than just a sweet treat. It’s a chance to enjoy quality time in the kitchen, laugh over the little mistakes, and create memories together. While it’s not a tradition yet, I can see this becoming one for our little family of two.
What You’ll Need for Your Baileys Yule Log
For the Chocolate Sponge
- Eggs: Separating yolks and whites creates a sponge that’s light and airy.
- Cocoa Powder: Delivers the sponge’s deep, chocolatey flavor.
- Sugar: Sweetens the batter and stabilizes the whipped egg whites.
For the Baileys Cream Filling
- Mascarpone Cheese: Smooth and creamy, it’s the ideal base for the filling.
- Baileys: Adds a festive Irish cream twist.
- Heavy Cream: Whipped to soft peaks, this makes the filling light and fluffy.
For the Whipped Chocolate Ganache
- Semi-Sweet Chocolate Chips: Balanced and rich—perfect for ganache.
- Unsalted Butter: Gives the ganache its smooth, luscious texture.
- Heavy Cream: Adds creaminess and makes the ganache easy to spread.
For the Meringue Mushrooms
- Egg Whites: Whip them into stiff peaks for the meringue base.
- Cream of Tartar: Helps stabilize the meringue for sturdy mushrooms.
- Sugar: Sweetens the meringue and ensures a glossy finish.
- Cocoa Powder: Adds a realistic dusting to the mushroom caps.
- Melted Chocolate: Acts as edible glue for attaching mushroom caps to stems.
Step-by-Step Guide to a Stunning Yule Log
Step 1: Bake the Chocolate Sponge
A flexible, light sponge is the foundation of a perfect Yule Log. Begin by whipping the egg yolks and sugar until they’re pale and fluffy, then gently fold in the cocoa powder. In a separate bowl, whip the egg whites to stiff peaks and fold them into the batter. This technique ensures the sponge stays airy and pliable.
Bake the batter in a jelly roll pan for 8–10 minutes, until the cake is set and springs back when touched. After baking, quickly invert the sponge onto a sheet of parchment paper and roll it while it’s still warm. This step locks in the shape and prevents cracks later.
Step 2: Prepare the Baileys Cream Filling
A silky Baileys cream filling takes this dessert to the next level. Combine mascarpone, Baileys, powdered sugar, and vanilla in a bowl, mixing until smooth. In a separate chilled bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture to maintain its light texture.
Pro tip: Chill the filling for about 30 minutes before spreading it on the sponge. It’ll firm up and make assembly easier.
Step 3: Whip Up the Chocolate Ganache
Ganache frosting adds a luxurious finish to the Yule Log. Melt semi-sweet chocolate chips and butter in a heatproof bowl, either over simmering water or in short microwave bursts. Stir in warmed heavy cream, ensuring the mixture is glossy and smooth.
Allow the ganache to cool to room temperature. Then, whip it with an electric mixer until it becomes fluffy and lighter in color. This whipped ganache is easy to spread and gives your log its rustic, “bark-like” appearance.
Tips to Nail Your Yule Log
- Don’t Overbake: The sponge should feel springy, not dry. Start checking at 8 minutes.
- Roll While Warm: Rolling the sponge immediately after baking keeps it pliable and prevents cracks.
- Chill the Filling: Resting the cream in the fridge ensures it’s firm enough for spreading.
- Get Creative with Decorations: Top with powdered sugar, sugared cranberries, rosemary sprigs, and whimsical meringue mushrooms for a festive finish.
How to Make Meringue Mushrooms
Step 1: Whip the Meringue
In a clean bowl, whisk egg whites with a pinch of cream of tartar until frothy. Gradually add sugar one tablespoon at a time, whipping continuously until stiff, glossy peaks form.
The cream of tartar not only strengthens the meringue but also helps ensure the mushrooms turn out sturdy and picture-perfect every time. They’re the ultimate whimsical garnish for your Yule Log!
Step 2: Pipe the Shapes
Using a piping bag, create small domes for the mushroom caps and elongated shapes for the stems on a parchment-lined baking sheet.
Step 3: Bake Low and Slow
Bake at 200°F (90°C) for 1–1.5 hours, until the meringues are crisp and dry. Let them cool completely before assembling.
Step 4: Assemble the Mushrooms
Attach the caps to the stems with melted chocolate. For a natural look, dust the caps lightly with cocoa powder.
Variations to Try
- Non-Alcoholic Version: Replace the Baileys with 2 teaspoons of vanilla extract for a family-friendly dessert.
- Nutty Twist: Add a thin layer of Nutella to the sponge before spreading the filling.
- Citrus-Flavored Ganache: Mix in orange zest for a festive flavor boost.
What to Serve with Your Yule Log
This decadent dessert pairs beautifully with:
- A cozy glass of Baileys or spiked hot cocoa.
- Bold espresso for a sharp contrast to the sweetness.
- A light, bubbly dessert wine like Moscato or Prosecco.
Make It a Season to Remember
Whether you’re starting new traditions, celebrating with your partner, or sharing a dessert centerpiece with friends, a Yule Log is a festive addition to your holiday table. Its rich flavors, beautiful presentation, and whimsical decorations make it a dessert to remember.
What’s your favorite holiday dessert? Share in the comments, or tag me on Instagram with #FoodieRoam to show off your Yule Log creations. I’d love to see how you make it your own!
Ingredients
Servings12 servings
For the Chocolate Sponge
- 6 large eggs (separated)
- ¾ cup (150 g) caster sugar, divided (½ cup + ¼ cup)
- ½ cup (50 g) unsweetened cocoa powder (sifted)
- 1 tsp vanilla extract
- Pinch of salt
For the Baileys Cream Filling
- 1 ⅔ cups (400 ml) heavy cream (cold)
- 1 cup (250 g) mascarpone cheese (softened)
- ⅓ cup (80 ml) Baileys Irish Cream
- ¾ cup (100 g) powdered sugar, sifted
- 2 tsp vanilla extract
For the Whipped Chocolate Ganache
- 1 cup (200 g) semi-sweet chocolate chips (50% cocoa)
- 7 tbsp (100 g) unsalted butter
- ½ cup (100 ml) heavy cream
For the Meringue Mushrooms
- 2 (60 g) large egg whites
- Pinch of cream of tartar
- ½ cup (120 g) granulated sugar (double the weight of the egg whites)
- Cocoa powder (for dusting)
- Melted chocolate (for assembly)
What will you need?
- Jelly roll pan (17 x 11 inches / 43 x 28 cm)
- Electric mixer or hand whisk
- Sifter
- Piping bag with a round tip (for meringue mushrooms)
- Heatproof bowl (for ganache)
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Prep time50 minutes
Cook time1 hour 40 minutes
Cook time30 minutes
Total time3 hours
Instructions
Bake the Chocolate Sponge
- Preheat to 350°F (180°C) and line a jelly roll pan (17 x 11 inches / 43 x 28 cm) with parchment paper.
- In a large bowl, whisk egg yolks, 1/2 cup sugar, and vanilla until pale and thick (about 3–5 minutes).
- In another bowl, beat egg whites and salt until soft peaks form. Gradually add 1/4 cup sugar, whisking until stiff and glossy.
- Sift cocoa powder over the yolk mixture and gently fold. Add the egg whites in three parts, folding gently to keep the batter light and airy.
- Pour into the prepared pan, spreading evenly. Bake for 8-10 minutes, or until the sponge is springy to the touch.
- While warm, invert the sponge onto parchment or a clean tea towel. Peel off the parchment from the bottom, then roll the sponge tightly with the towel. Cool completely.
Prepare the Baileys Cream Filling
- In a chilled bowl, whip the heavy cream to soft peaks and set aside.
- In another bowl, beat mascarpone, powdered sugar, Baileys, and vanilla until smooth.
- Gently fold the whipped cream into the mascarpone mixture in two batches. Chill for 30 minutes before using.
Make the Whipped Chocolate Ganache
- Place the semi-sweet chocolate chips (50% cocoa) and butter in a heatproof bowl. Melt over simmering water or in the microwave (20-second bursts), stirring until smooth.
- Heat the heavy cream until just steaming (do not boil) and mix into the melted chocolate. Cool to room temperature, then whip for 3–5 minutes until fluffy.
Create the Meringue Mushrooms
- Weigh your egg whites to ensure accuracy (about 60 g from two large eggs). In a clean, dry bowl, whisk the egg whites and cream of tartar until frothy. Gradually add the sugar (120 g) a tablespoon at a time, while continuing to whisk until stiff, glossy peaks form.
- Transfer the meringue to a piping bag with a round tip. Pipe small round domes for the caps and slender vertical stalks for the stems onto a parchment-lined baking sheet.
- Bake at 200°F (90°C) for 1.5 hours until the meringues are crisp and dry. Allow them to cool completely.
- Use melted chocolate to attach the caps to the stems. For a realistic look, lightly dust the caps with cocoa powder.
Assemble the Yule Log
- Carefully unroll the cooled sponge and spread an even layer of Baileys cream, leaving a 1/2-inch border.
- Reroll the sponge tightly and place seam-side down on a serving platter.
- Spread ganache over the log. Use a fork or spatula to create a bark-like texture.
- Add powdered sugar, meringue mushrooms, sugared cranberries, and rosemary sprigs for a festive finish.
Our notes
Use the Right Pan: A jelly roll pan (17 x 11 inches) is essential for the sponge. A smaller pan will make the sponge too thick, making it harder to roll.
Avoid Overhandling the Filling: Overmixing the mascarpone and whipped cream can deflate the filling. Gently fold them together with a spatula for the best texture.
Texture Consistency: If the whipped ganache feels too firm to spread, let it rest at room temperature for a few minutes to soften. If it’s too soft, chill it briefly and re-whip.
Clean Equipment: Ensure your whisk and bowl are completely grease-free. Even a small amount of grease or yolk can prevent the egg whites from whipping.
Chill for Clean Slices: After assembling and frosting, chill the Yule Log for at least 30 minutes before slicing to ensure clean, neat cuts.
Refrigerate Overnight for Flavors: Let the assembled Yule Log rest in the fridge overnight. This allows the flavors to meld together beautifully.