Pistachio, Raspberry & White Chocolate Yule Log

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Place 4 eggs in an electric mixer or hand mixer with 100g sugar and whip for about 5 minutes until the mixture is very fluffy and has tripled in volume.
   ▶ ≈0:38
2. 2
   Add 30g pistachio paste and mix well, then add 1 tsp matcha powder to enhance the green color naturally, and fold together.
   ▶ ≈1:06
3. 3
   Sift 100g flour over the mixture and gently fold it in using a spatula, scraping from the bottom and rotating the bowl to maintain airiness.
   ▶ ≈1:23
4. 4
   Pour the batter into a 20×30 cm baking tray and spread evenly, making sure to reach all corners.
   ▶ ≈1:47
5. 5
   Bake in a 180°C oven for 10–12 minutes until the cake is baked through.
   ▶ ≈1:58
6. 6
   As soon as the cake comes out of the oven, turn it out onto a clean, damp kitchen towel and gently roll it up while still warm to set the rolled shape. Let it cool for about 10 minutes.
   ▶ ≈2:56
7. 7
   For the ganache: heat half of the 250ml cream until just boiling and pour it over 180g white chocolate. Let sit briefly, then mix gently until smooth.
   ▶ ≈2:07
8. 8
   Add the remaining cream, 100g mascarpone, and 2 tbsp rose water. Use an immersion blender to mix until smooth and homogeneous.
   ▶ ≈2:21
9. 9
   Refrigerate the ganache for at least 4 hours or overnight.
   ▶ ≈2:40
10. 10
    Remove the chilled ganache and whip it with an electric mixer on low speed until it reaches a light, whipped cream-like texture.
    ▶ ≈2:40
11. 11
    Unroll the cooled sponge cake and spread a thin, even layer of the whipped white chocolate ganache filling over it.
    ▶ ≈3:32
12. 12
    Arrange fresh raspberries on top of the ganache, halving them and laying them flat.
    ▶ ≈4:06
13. 13
    Using parchment paper as a guide, roll the cake tightly from one end, pressing gently to distribute the filling evenly.
    ▶ ≈4:12
14. 14
    Spread the remaining whipped ganache over the sides and top of the rolled cake.
    ▶ ≈4:26
15. 15
    Decorate the top with the prettiest raspberries (halved for visual interest) and chopped pistachios to create an attractive presentation.
    ▶ ≈4:33