Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

White chocolate yule log recipe

13 ratings

Try a new twist on a classic Christmas yule log with this white chocolate and pomegranate version that's almost too pretty to eat. The white chocolate and mascarpone filling is mixed with pomegranate syrup for a beautiful marble effect, and the whole bake is decorated with jewels of pomegranate and chocolate shavings. This easy dessert is definitely going to wow your guests. See method

Serves 12
40 mins to prepare and 15 mins to cook, plus 1 hr 30 mins cooling and chilling
316 calories / serving
Vegetarian

Ingredients

200ml pomegranate juice
140g caster sugar, plus 1½ tbsp for sprinkling
vegetable oil, for greasing
4 large eggs, lightly beaten
100g self-raising flour
150g white chocolate, 130g roughly chopped, 20g peeled into shavings (optional)
250ml whipping cream
100g mascarpone
2 tbsp pomegranate seeds, to serve

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

Each serving contains

Energy
1320kj
316kcal 16%
Fat
20g 28%
Saturates
11g 56%
Sugars
24g 27%
Salt
0.2g 4%

of the reference intake
Carbohydrate 31.2g Protein 5.3g Fibre 0.3g

Method

Put the pomegranate juice and 40g sugar into a small frying pan and set over a medium heat. Warm until the sugar has dissolved, then simmer for 5-6 mins until syrupy and reduced by half. Set aside to cool.
Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line a 22 x 28cm Swiss roll tin with nonstick baking paper, leaving a 3cm overhang at the short ends. Put the eggs and remaining 100g sugar in a mixing bowl and whisk with an electric whisk for 5-6 mins until thick and doubled in volume. Sift in the flour in 2 batches, gently folding in until just incorporated. Carefully scrape the mixture into the prepared tin and gently level. Bake for 9-11 mins until the sponge is lightly golden and springs back to the touch.
Meanwhile, cut another piece of baking paper the same size and sprinkle with 1½ tbsp caster sugar. When the sponge is ready, carefully turn it out onto the sugared paper (you may need to slide a knife around the edges to loosen) and peel off the paper stuck to the sponge. Tightly roll the sponge up along the length inside the sugared paper and place seam-side down on a board to cool.
Melt the chopped chocolate with 50ml cream in a heatproof bowl set over (but not touching) a pan of barely simmering water. Allow to cool for 5 mins.
Meanwhile, whip the remaining cream to soft peaks, then whisk in the mascarpone. When the melted chocolate no longer feels warm, fold it into the cream; chill for 30 mins.
Lightly fold in most of the cooled pomegranate syrup to create a marbled effect. Unroll the sponge and spread over a quarter of the white chocolate cream. Gently roll the sponge back up and place, seam-side down, on a serving plate. Use a spatula to spread the remaining cream over the roll, then chill for 1 hr. Scatter with the white chocolate shavings and pomegranate seeds, and drizzle over the remaining pomegranate syrup to serve.

See more Christmas desserts