A snow white Yule log recipe with a pretty fruit heart: the Raspberry white chocolate yule log matcha tea. Simple to make in just 3 steps, it will please everyone with its lightness at the end of a meal.
If you've never made a homemade Christmas log before, you can definitely give this recipe a try. It is in fact a raspberry white chocolate dessert that takes the form of a Christmas log. To achieve it you will simply need a log mold with insert (reusable).
Some details on this raspberry white chocolate yule log recipe
- Flavors: her beautiful white coat is in fact a white chocolate mousse. Inside hides a beautiful raspberry heart. The two flavors are perfectly balanced. The base is a matcha tea dacquoise that goes wonderfully with white chocolate.
- Texture : this Yule log is really light on the palate. Which is perfect for the end of a hearty meal. The mousse is airy, the raspberry insert is melting and the dacquoise is soft.
- Difficulty level : there is nothing complicated if you work step by step. You can make this log in advance to avoid any stress.
What material should be used to make this Yule log?
This raspberry white chocolate log requires an insert. I personally use this reusable mold with semi-rigid insert. Each log that I make with turns out perfectly. I have no complaints, plus it is very inexpensive.
For a little more fantasy, I can also recommend this mold with insert of the same brand which also has a mat for the quilted effect.
If you decide to make the raspberry coulis yourself, you will need a blender. To make the whipped cream for the mousse, a hand mixer or food processor will be needed.
For the decoration of this Yule log, star cookie cutters will allow you to make white chocolate decorations like in my photos. a white food velvet spray will allow you to give this velvety appearance to the outside of the log.
How to make this white chocolate raspberry matcha tea log?
We start by preparing the raspberry insert. To do this, heat the raspberry coulis and add gelatin. Pour the coulis into the insert mold and then freeze everything in the freezer for a few hours.
Then we tackle the matcha tea dacquoise. Beat the egg whites and then gently incorporate them into the other ingredients. With a pastry bag, we create a strip of dacquoise to the dimensions of our log mold on a baking sheet and then put it in the oven.
Third step, we prepare the white chocolate mousse. We melt the chocolate and then let it cool down. Apart from whipping the whipped cream and then incorporating it once the chocolate has become lukewarm (35 °) to facilitate the mixing of the two textures.
All that's left is to climb the log upside down : we pour part of the white chocolate mousse into the mold, then place the frozen insert and cover with the rest of the mousse. Finally we place the strip of dacquoise on top, pressing lightly.
So that the log takes well, it is placed in the freezer at least 1 night. To decorate it with a velvet spray, the log must be frozen. Before tasting, let it thaw gently in the refrigerator for a few hours.
My tips for a successful raspberry white chocolate log
- Be sure to use quality chocolate for this log. I do not recommend a supermarket chocolate otherwise the result would be too sweet, it would be a shame…
- Don't skip the freezing step. This is what will give hold to this raspberry white chocolate log. The thawing step in the refrigerator is just as important.
- On the decor side, treat yourself : you don't have to do exactly the same decor as in my photos if it seems too complicated.
Other recipes to try
If you like this type of homemade Christmas desserts, then I suggest you take a look at these other recipes from the blog:
- Chestnut cream chocolate tiramisu log
- Vanilla caramel pecan nut log
- Cinnamon Christmas cookies with icing
- Chocolate Christmas cookies with icing
- Chocolate crinkles, the recipe for cracked cupcakes
If you make this white chocolate log, do not hesitate to tag @liliebakery on Instagram so I can see your pretty logs!
White Chocolate Raspberry Matcha Yule Log
Ingredients:
Raspberry insert
- 260 g raspberry sauce bought as a coulis or made yourself by adding a little sugar
- 2,5 gelatin sheets in supermarkets
Dacquoise matcha tea
- 3 Egg whites
- 65 g granulated sugar
- 65 g powdered almonds
- 40 g icing sugar
- 15 g all-purpose flour
- 2 tsp matcha green tea
White chocolate mousse
- 190 g white chocolate pastry of good quality
- 360 g whole cream 30%mg
Décor
- 180 g white chocolate for decoration
- Velvet spray for desserts (see my material at the bottom of the article)
Instructions:
Raspberry insert
- Soak the gelatin in cold water. Heat the coulis in a saucepan and add the squeezed gelatin, melt and pour into a log insert mold (adjust according to its desired size in the final log). Refrigerate until completely set for a few hours.
Dacquoise matcha tea
- Preheat the oven to 200 ° traditional heat. Beat the egg whites, adding the powdered sugar little by little. They should be flexible and shiny. Apart from mixing flour, icing sugar, almonds, green tea and gradually incorporating this mixture into the whites using a spatula.
- Pour onto a baking sheet covered with baking paper, smooth to the desired height for your cookie, mine about 1cm high. Bake for about 12 minutes. Let cool and cut to the size of the log mold. Save the rest of the dacquoise for your breakfast :)
White chocolate mousse
- Melt the chocolate in a double boiler, and set aside. Meanwhile, whip the cream into a firm whipped cream. When the white chocolate has cooled down to a temperature of 35 °, incorporate a tablespoon of whipped cream into the melted chocolate and mix gently with a spatula then add the rest of the whipped cream, always delicately.
- Pour this mousse into the log mold, until it is halfway, then place the raspberry insert, cover with the rest of the mousse and place the dacquoise matcha. Place in the cold (freezer) one night before unmolding.
Décor
- Melt the white chocolate in a double boiler, place a thin layer of melted chocolate on baking paper, smooth and let harden slightly. At this point, use a star cookie cutter and make shapes in the chocolate before putting it in the cold.
- Spray the frozen log with a velvet spray. Detach the stars at the last moment and plant on top of the log when it has thawed a little.
Charlotte
She is sublime and is soooooo envious !!
I am writing down the recipe for Christmas!
I am impressed: the white chocolate mousse holds so well, without gelatin? To the point of making slices like that… is there a secret ?!
Lilie bakery
The secret ... fat! Between that contained in the chocolate and that contained in the cream, no need for gelatin;)
Hemma
Very nice log, I am also surprised by the absence of gelatin in the white chocolate mousse, good to know! :)
Salellew
Good evening Does a mirror glaze on an embossed log stand out? thank you
Lilie bakery
Hello, the mirror glaze looks much better on a smooth surface;)
Pauline
Hello,
Very nice log, I have questions to make sure I understand correctly.
The raspberry insert must be put in the freezer for it to take?
Once we make the log I can put it in the freezer all night, and I put the spray as soon as I take it out of the freezer? then I let it thaw in the fridge. (Like your raspberry domes with the mirror glaze?)
Thank you for this recipe :)
Lilie bakery
Hello Pauline, the raspberry insert freezes in the cold (freezer to go faster), once the log is made (all the elements inserted in the log mold) it must be frozen because the velvet spray only works on frozen desserts ( that's how we get this beautiful velvet effect). Then once decorated, we keep it in the refrigerator until serving :)
Nanou
Thank you for this lovely recipe which tempts me enormously!
I have the same questions as Pauline for the freezing and the spray!
And then I would especially like to thank you for all his lovely recipes and for sharing!
Lilie bakery
Hello Nanou, thank you for your message, the raspberry insert freezes in the cold (freezer to go faster), once the log is made (all the elements inserted in the log mold) it must be frozen because the velvet spray does not work than on frozen desserts (that's how we get this beautiful velvet effect). Then once decorated, we keep it in the refrigerator until serving :)
Nanou
Thank you for all your details!
I will try this lovely recipe then! I salivate in advance.
Paulinoceane
Good evening, thank you for this recipe, I just finished it, my log is in the freezer. The proportions are perfect and yet I have a longer mold (36 cm) but shallow. Can't wait to taste! Happy Holidays
Sarah
Hello, is it essential to freeze the log before serving it, if it is not covered with velvet spray? I'd like to make the log for the same day, so I'm wondering if it's doable. She looks delicious!
Thank you and good day
Chloé
Hello
Merciiii for this beautiful recipe !! this dessert will be on my menu for Christmas!
On the other hand, I will have a quick question. Being allergic to nuts, I cannot make a dacquoise biscuit base… I was thinking of the spoon biscuit but it will still lack the crunchy side… what do you advise me to do?
Thank you in advance for your reply
Chloé
Sarah
Hello,
Thank you for this recipe ! I would like to do it at Christmas but I can't find a velvet spray ...
Do you think that it is possible to replace the velvet effect with a white chocolate icing?
I have already made several of your recipes and I must say that myself and my family are delighted every time :)!
thank you for your reply
Sarah
Caroline
Hello
Little question about matcha
Is it two spoons of matcha powder, or do you have to prepare a matcha drink and take two spoons?
Thank you
Virginia
Thank you for sharing your accomplishments. You are very good. Your recipes are well explained and for once ineffable. I made the coffee chocolate hazelnut mascarpone cake. Hmmmm… .it was a treat for our taste buds and moreover, a pleasure for our eyes. I will be making this log for January 1st and I am sure I will wow my guests. You make you want to patisseries. Thanks again.
Anne Nave
Thank you for these beautiful ideas !!! Log in the freezer !!!
Have a great holiday.
Julia
Hello,
I made this recipe for Christmas, it was very appreciated! The proportions are perfect!
I will keep it for future parties!
LadyMilonguera
It is really a very nice log !!!
Jomana
Thank you for the very successful recipe set
Blandine
Hello, very nice recipe as usual. Would it be possible to replace white chocolate with milk chocolate or praline? (to make a second perfume). Thank you in advance !
Lilie bakery
Hello Blandine, yes it is possible :) we should give it a try before the big day
Pauline Pasquier
Hello I want to try this recipe for Christmas, but I have never used green tea in my desserts… Do you have to infuse the tea in water or put the tea directly in with the other ingredients?
Thank you
Lecoeuche
Hello,
I am going to test this recipe for Christmas it looks delicious !! I just have a quick question what proportions are for a mold of what size?
Mercii
Michel
Hello,
A quick question for this superb log which looks as splendid to me as the other good recipes on your blog that I have successfully made
To unmold the log, do you film the mold or does leaving it in the freezer make it easier to unmold?
thank you in advance
Cindy
Hello, I want to make this mouth-watering recipe for Christmas. I don't have a velvet spray and I admit that the price is holding me back… Do you think that if I sprinkle icing sugar out of the freezer it will be okay, or will it take on the humidity? Thank you for your reply !
Lauriane
Hello,
First of all, thank you for your recipes. Small question, is it possible to make it several days in advance, to leave the log in the freezer and to take it out on D-day?
Thank you for your reply :)
Mathilde
Hello,
Very good recipe that I have already made twice. The first test no problem. The second I had to redo the chocolate mousse twice: the white chocolate creates “sprinkles” / piece and does not fit well into the whipped cream.
Do you have a tip to avoid this? Because suddenly during defrosting, the log collapses a little ...
Top recipe. Thanks for your blog.
gwendoline
Hello can I replace the gelatin with agar agar, we have vegetarians in the family :)
Domi
We really enjoyed ourselves, I just replaced the tea with pistachio. I made individual domes for the first time and for Christmas I have just prepared it in the form of a log.
Thank you for this recipe ! And for all your explanations! Happy Holidays !
annie gastalle
can we transform this recipe for a round cake,
Lilie bakery
Hello, this is not my recipe at all in this case :) This requires modifications, in particular you need to find a solution for the red fruit insert (which I make with a special log insert).
Gin
Hello,
I had the same concerns as Mathilde when making the white chocolate mousse ... as if the fat separated from the whipped cream / chocolate mixture ... I added a little gelatin heated with cream to try to limit the damage but I had planned to make a mirror glaze tomorrow and suddenly I'm afraid that it will collapse the log. What do you think ?
Lilie bakery
Hello Virginie, which chocolate did you use? I recommend Valrhona or Callebaut, because they are chocolates made for this kind of logs (unlike supermarket chocolates). Did you respect the temperature of the white chocolate (35 °) to incorporate the whipped cream delicately with a spatula?
Ophelia
Hello. I will try this recipe for Christmas it looks so good. Just a question. How long should I take the log out of the freezer before serving it?
Thank you
Lilie bakery
Hello Ophélie, it takes about 4 hours in the refrigerator before tasting, see you soon :)
Mélissa
Hello, is it possible to make the log 2 days before?
Thank you very much
Lilie bakery
Hello Mélissa, of course it is quite possible to make it 2 days in advance, you keep it in the freezer and you let it thaw on D-day for several hours in the refrigerator. See you soon :)
Claire
Hello,
I would like to make this recipe for the holiday season. I would need a little information. For tea, is it 2 cc of infused tea or 2 cc of tea as is?
Thanks for sharing your recipes!
Lilie bakery
Hello Claire, to answer you, it is indeed teaspoons of matcha powder. Goodbye :)
Sylvie
Hello yule log made for Christmas, excellent without too much sugar, everyone loved it. Thank you for this great recipe.
Lilie bakery
Thank you Sylvie for your feedback! Goodbye :)
Pauline
Hello
Quick question: never taste matcha tea?
What taste does the log give? Is it strong or rather soft?
Thank you very much
Lilie bakery
Hello Pauline, matcha in baking is not very strong (less than in drinks), taste wise difficult to describe, you'll have to taste it ;) I have a recipe for matcha chocolate cake if you want: https://liliebakery.fr/cake-marbre-chocolat-the-vert-matcha/
Kathleen
Hello, I am going to make this chocolate, raspberry and matcha tea log for Christmas. I would like to know what kind of gelatin sheets (weight) you use. Also, if I use frozen raspberries, do I need to use more gelatin.
Thank you
Lilie bakery
Hello Kathleen, I use Vahiné brand sheets, they weigh 1,90 grams each, 200 bloom. See you soon ;)
Emy
Hello
I would like to prepare your recipe 1 week before. Can I leave it in the freezer for 1 week? THANKS
Lilie bakery
Hello Emy, yes you can leave your log in the freezer: it must be well wrapped in cling film + aluminum foil to prevent moisture from entering it. Then you defrost in the refrigerator for 4 to 6 hours. See you soon :)
Gabrielle
Hello,
Is it possible to put it in the freezer, put the velvet spray on it and put it back in the freezer? Thank you so much
Lilie bakery
Hello Gabrielle, it is possible provided that your log is not thawed while you make the velvet spray (because you never refreeze a thawed product). See you soon :)
Jessica
Hello, thank you for your recipe. ✅️ I'm having a problem with the white chocolate mousse, the slice preparation, it was lumpy. Chocolate too cooled? Over-whipped liquid cream?
Good weekend
Lilie bakery
Hello Jessica, what you are describing to me is a temperature problem, because chocolate is capricious! It must be at 35° as specified in the recipe to add a spoonful of whipped cream (to make it easier to mix the two textures). Then, you have to be delicate in mixing the mousse. See you soon :)
Celine
Hello, I made this log as well as the pecan chocolate sponge cake with caramel insert. The 2 logs are in the freezer for a week, there is no risk and they will not lose taste? Thank you in any case for your superb recipes.
Lilie bakery
Hello Céline, if your logs are well wrapped in film + aluminum, nothing to worry about, they are well protected. See you soon :)
Celine
Thank you very much, we will taste them on Sunday evening and I will get back to you. Yours are sublime and the recipes perfectly explained, really thank you
Lilie bakery
Thank you Celine! Happy holidays :)
Amélie
Hello, thank you for these recipes! Small logistical question for transporting the log (2 hours), do you think you would rather leave it in its mold then put it back in the freezer or should you unmold it, flock it then transport it? I don't know how well stored in an insulated container, it can last for several hours.
Lilie bakery
Hello Amélie, never refreeze a thawed product, that’s the rule for all foodstuffs! The velvet spray is only on frozen logs as specified in the recipe, so that doesn't give you too many options for transport. See you soon :)
Lea
Hello,
Thank you very much for this recipe !
I have a Silikomart heart-shaped log mold that I want to buy + an insert mold that I can use at the same time. As the log will be heart-shaped, I would think it would be nice to make a red mirror glaze on it… but there is white chocolate in this type of glaze. Could this unbalance the flavors?
Thank you in advance and good day !
Lea
Lilie bakery
Hello Léa, it won't unbalance that much because a mirror glaze mainly leaves a sweet taste (we put it in a thin layer so it's okay). Happy holidays :)
Celine
Hello, I unmolded and decorated the 2 logs, they are superb. I made another white chocolate raspberry one for next week but my mousse was grainy unlike the first time. I still poured it into the mold and assembled the log. Do you think it will collapse when unmolded?
Lilie bakery
Hello Céline, you should review your creation because if the first time was great, it’s because you had a problem in the kitchen: I don’t know any more… with the gelatin it should hold up. Happy holidays :)