Yule log 

20 min.
197 kcal

A Christmas dessert from France: Enchant friends and family with a Bûche de Noël, a delicious combination of chocolate, cranberries and mascarpone.

Nutritional information per portion


Preheat the oven to 200 °C.

Place the eggs in a bowl and beat until foamy. Add SteviaSweet Crystal, mixing fast. Combine the dry ingredients and sift into the foamy mixture. Fold in carefully using a spatula or dough scraper. Place the dough on a baking sheet lined with baking paper and bake on the middle shelf of the oven for approx. 6-8 minutes. Remove the cake base from the oven and turn out onto another baking sheet. Leave to cool while you prepare the filling.

Mix together the yoghurt, mascarpone, SteviaSweet Crystal and vanilla to form a stiff foam. If the cake base is already dry, moisten with water. Spread the filling onto the base and roll up using a sheet of baking paper. Wrap the roll in cling film and refrigerate for around one hour.

For the icing, melt the chocolate in the microwave on a low setting. Add the crème fraîche, mixing fast. Spread onto the roll and decorate with a log pattern. Finally, garnish with rosemary and cranberries.

If desired, add “branches” by cutting small pieces from the roll and placing on top.


Sponge base

3 eggs
40 g SteviaSweet Crystal
70 g potato starch
2 tbsp cocoa powder
1 tsp baking powder


100 g low fat yoghurt
200 g mascarpone
1 tbsp SteviaSweet Crystal
1/2 tsp ground vanilla


100 g dark chocolate
100 g crème fraîche

To serve

50 g cranberries
  fresh rosemary