Yule Log with Baileys Cream Filling Recipe
Rich and festive Yule Log featuring a chocolate sponge, Baileys cream filling, whipped ganache, and meringue mushrooms—perfect for holiday celebrations.
Equipment
- 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)
Ingredients
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)
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.
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.
Nutrition
Calories: 475kcal
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