Skip to content
White chocolate yule log recipe

White chocolate yule log recipe

11 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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.