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Chestnut and ricotta Yule log

Course Dessert
Cuisine Italian
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 8
Author Giulia


Ingredients for the sponge

  • 150 g of egg whites, about 5
  • 75 g of caster sugar
  • 100 g of egg yolks, about 6
  • 50 g of caster sugar
  • 100 g of plain flour
  • 50 g of potato starch
  • Butter to grease the baking paper

Ingredients for the syrup

  • 100 ml of water
  • 50 g of sugar
  • 50 ml of alchermes, or coffee, or other liqueur you prefer, not too strong, though!

Ingredients for the filling

  • 200 g of fresh cow milk ricotta
  • 200 g of chestnut jam

Ingredients for the frosting

  • 150 g of dark chocolate
  • 150 ml of fresh cream
  • 1 tablespoon of cocoa powder


  • Make the syrup. Boil the water with the sugar until dissolved. Pour in the alchermes and let it cool down.
  • Make the sponge. Preheat oven to 250°C.
  • Whip the egg whites with 75 g of sugar until thick, firm and glossy.
  • In another bowl whip the egg yolks with 50 g of sugar until light and pale. Fold gently the two masses together.
  • Sift flour with potato starch and fold it gently into the batter.
  • Line with parchment paper a baking tray and grease the paper with butter.
  • Scrape the batter onto the tray and spread evenly: it should be about 1 cm thick.
  • Bake for about 5 minutes, until slightly golden.
  • Have ready a dampened kitchen towel and lay it on the table.
  • As soon as the sponge is ready remove it from the oven and turn it upside down onto the dampened kitchen towel.
  • Gently peel off the parchment paper and roll the sponge cake, being careful not to break it. Leave it like this for a few minutes.
  • Prepare the filling by mixing ricotta with chestnut jam.
  • Unroll the sponge and brush with the Alchermes syrup.
  • Spread the sponge evenly with the ricotta and chestnut spread then roll again and secure tight with cling film.
  • Prepare the frosting.
  • Bring to the boil the cream and pour it over the finely chopped chocolate. Stir until the chocolate has melted, let it cool down and whip with a electric mixer until thick.
  • Spread the chocolate frosting over the sponge roll, draw a bark-like pattern with a fork and dust with cocoa powder. Leave in the fridge for a few hours before serving.
  • Slice as thick as you want!
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