Authentic home cooking from France, with US measurements. 
Raspberry & Pistachio Rolled Yule Log
A second yule log recipe to delight our loved ones during this festive season.
Raspberry & Pistachio Rolled Yule Log
A second yule log recipe to delight our loved ones during this festive season.
Open in Cookpad AppSteps
- 1
In a mixing bowl, beat the eggs and sugar until the mixture is light and fluffy. Add the green pistachio paste and sifted flour, then gently fold together with a spatula.
- 2
Line a baking sheet with parchment paper, spread the batter evenly, and bake at 340°F (170°C) for about 10 minutes.
- 3
Turn the sponge cake out onto a damp kitchen towel with its parchment paper, roll it up, and let it cool.
- 4
Meanwhile, whip the heavy cream with the mascarpone, vanilla extract, and powdered sugar until stiff peaks form. Chill in the refrigerator. Lightly toast the shelled pistachios, then crush them with a mortar and pestle or chop with a knife.
- 5
Unroll the sponge cake, spread the crushed raspberries over it, then half of the whipped cream. Roll up the yule log and cover with the remaining whipped cream.
- 6
Decorate with the toasted, crushed pistachios and a few fresh raspberries.
- 7
Refrigerate for a few hours before serving.
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