Coffee Yule Log: A Traditional Dessert Made with Caffé Milani Christmas Blend

On December 8th, as children decorate the Christmas tree and homes light up with decorations, the desire for something festive grows. Our traditional Yule Log recipe combines the tenderness of mascarpone with the spicy twist of our Christmas Blend coffee—a truly captivating combination!

The chocolate and coffee spiral is perfect for sharing on an afternoon of decorating, with a steaming cup in hand.

Coffee biscuit dough

• 4 eggs
• 120g of sugar
• 80g of flour
• 20g of bitter cocoa
• 1 cup of Caffè Milani Christmas Blend

Mascarpone cream

• 250g of mascarpone
• 150ml of fresh cream
• 40g of icing sugar
• 1 cup of Caffè Milani Christmas Blend

Beat the eggs and sugar until light and fluffy. Then, add the sifted flour and cocoa powder, and stir in the cup of coffee prepared with our Christmas Blend.
Pour the mixture onto a rectangular baking tray lined with baking paper and bake the biscuit dough at 200°C for 7-8 minutes (test with a toothpick to see if it's cooked).
Once ready, the biscuit dough can be turned out onto a damp cloth. Roll it up immediately and let it cool completely.

For the filling: Whip the cream with the powdered sugar, then add the mascarpone and another cup of Caffè Milani Christmas Blend, mixing gently until smooth and fluffy. Unroll the cooled sponge cake, fill it with the mascarpone cream, and roll up your Christmas log again.

Let it rest in the refrigerator before serving.