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Pistachio yule log recipe

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Try our nutty twist on the classic Christmas yule log! This delicious pistachio version makes a perfect festive baking project. A fluffy pistachio sponge is filled with indulgent salted chocolate ganache, then smoothed over with silky pistachio buttercream. It's a great Christmas Day dessert option - or enjoy a slice with a cuppa in front of your favourite festive film. See method

Serves 12
Takes 1 hr 5 mins plus cooling
560 calories / serving
Freezable
Vegetarian

Ingredients

For the pistachio sponge

butter, for greasing
80g shelled pistachios
4 medium eggs, whites and yolks separated
120g caster sugar
80g self-raising flour
2 tbsp icing sugar

For the salted dark chocolate ganache

80g 75% cocoa dark chocolate, finely chopped
80ml whipping cream
pinch of sea salt, finely ground

For the vanilla cream

150ml whipping cream
100g mascarpone
2 tbsp icing sugar
1 tbsp vanilla bean extract or vanilla extract

For the pistachio white chocolate buttercream

130g unsalted butter, softened at room temperature
300g icing sugar, sifted
50g white chocolate, melted and cooled
75g pistachio crème
2 tbsp milk, warmed

To decorate

1 tbsp icing sugar
20g shelled pistachios, finely chopped
20g dried cranberries, thinly sliced
2 tbsp white chocolate stars

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2335kj
560kcal 28%
Fat
33g 48%
Saturates
18g 89%
Sugars
50g 56%
Salt
0.3g 5%

of the reference intake
Carbohydrate 56.3g Protein 7.3g Fibre 2.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line a 23 x 34 x 2.5cm Swiss roll tin with butter and baking paper.
Blitz the pistachios in a food processor until they resemble a very fine crumb but before they turn oily.
Whisk the egg whites in a large bowl for 3-4 mins using an electric whisk until they hold their shape and form stiff peaks. Whisk in 1 tbsp of caster sugar.
Working quickly, in another large bowl, use the electric whisk to beat the egg yolks and remaining caster sugar together for 4-5 mins until the mixture is pale, thick and creamy, and leaves a 5-sec ribbon trail when you remove the whisk. Fold through the pistachio crumb, then sift over the flour and mix until fully combined to make a lightly aerated paste. Using a large metal spoon, fold in a third of the egg whites to loosen the batter, then add the remaining egg whites, folding carefully to preserve as much air as possible. Pour into the prepared tin, tilting so the batter reaches each corner to make an even layer.
Bake on the middle shelf of the oven for 12-15 mins until lightly golden and risen and a skewer inserted into the sponge comes out clean. Leave to cool in the tin for 5 mins.
Lay a sheet of baking paper, slightly larger than the sponge, on a clean work surface and evenly dust with icing sugar. Flip the sponge out onto the paper, then carefully peel off the baked-on paper from the base. Cover with a clean tea towel and leave to cool for 30 mins or until completely cool.
Meanwhile, make the fillings. For the dark chocolate ganache, put the chocolate in a heatproof bowl. Heat the cream in a pan over a medium heat until steaming, then pour over the chocolate. Leave for 1-2 mins, then gently stir until you have a smooth, glossy ganache. Stir in the sea salt.
For the vanilla cream, whisk the cream, mascarpone, icing sugar and vanilla bean extract for 3-4 mins until the mixture forms medium peaks and just holds its shape.
Remove the tea towel from the sponge and turn so the longest edge faces you. Spread the dark chocolate ganache in an even layer over the sponge, leaving a 2cm border around the edge. Spoon over the vanilla cream in small blobs and smooth with a palette knife to evenly cover. Using the baking paper as a guide and working from the longest edge, fold the sponge back on itself into the cake, then tightly roll, ensuring the paper is always on the outside. Sit the roulade on the bottom seam to secure the shape.
To make the buttercream, beat the butter with an electric whisk until smooth, then slowly mix in the icing sugar and whisk on high for 3-4 mins until pale and fluffy. Slowly mix in the white chocolate and pistachio crème on a low speed until uniform in colour. Fold through the warm milk to create a smooth, silky consistency. Cut one fifth of the roulade off the end and position it three-quarters of the way down the side of the sponge to make a log effect. Smooth the buttercream all over in an even layer, then press with a fork to add a log-like texture. To decorate, dust all over with 1 tbsp of icing sugar, then sprinkle over the chopped pistachios, cranberries and white chocolate stars.
The yule log will keep in an airtight container in the fridge for up to 3 days.

Freezing and defrosting guidelines

Once iced, the yule log can be wrapped and frozen. Defrost fully in the fridge overnight before serving. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas baking recipes