For the sponge cake: Beat 2 whole eggs and 2 yolks together, then add the sugar. Add the sifted flour and mix. In a separate bowl, beat the 2 egg whites until stiff peaks form, then gently fold them into the batter.

Spread the batter evenly with a spatula onto a jelly roll pan lined with parchment paper and bake for 15 minutes at 350°F (180°C). When done, cover the sponge cake with another sheet of parchment paper and let it cool.

Peel and dice the pears into small cubes. Add the vanilla bean seeds.

To make the cream: In a mixing bowl, whip the heavy cream and mascarpone together until very stiff peaks form. Add the chestnut cream and whip a little more to combine everything well.

Carefully remove the sponge cake from the pan. Spread the cream over the top (reserve some to cover the cake). Sprinkle the fresh pear cubes evenly, then roll up the sponge cake using the parchment paper to help you.

Cover the Yule log with the remaining cream and decorate as you like.