Christmas log with coconut and pistachios

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Christmas log with coconut and pistachios
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Christmas log with coconut and pistachios

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: FrenchDifficulty: Media
Rations

6

rations
Preparation time

42

minutes
Cooking time

6

minutes
Calories

545

kcal/ration
Resting time

0

minutes
Cooling time

120

minutes
Total time

2

hours 

48

minutes

Immerse yourself in the magic of Christmas by preparing an exquisite Christmas Log with Coconut and Pistachios, a symphony of flavors that captures the festive spirit in every bite. Imagine that your kitchen is filled with sweet and warm aromas while the playlist, carefully selected to accompany you on this gastronomic journey, resounds in your ears. Start by beating eggs to create an airy and fluffy cocoa sponge cake that will serve as a base.

Brown sugar and butter will provide an unparalleled texture, while the magic of cocoa will envelop your senses. The mascarpone cream, enriched with gelatin, coconut and chopped pistachios, will make a sublime filling that will give body to your log, which you will delicately roll and refrigerate to blend the flavors to perfection. In the end, the red berries and currants will sit on top of your masterpiece, creating a contrast of colors and textures that will invite you to taste.

Each step will bring you closer to that moment when sweet and dried fruit intertwine in a festive dance on your palate. There is no rush, just the pleasure of creating and the delight of savoring this Christmas wonder. Turn on that playlist and let each note season your culinary experience as much as the flour seasons the cake. This is the time to cook, celebrate and share.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 4 eggs (separating whites and yolks)

  • 3 tablespoons cocoa

  • 1 tablespoon baking powder (Royal type)

  • 100 gr flour

  • 100 gr brown sugar

  • 20 gr butter (melted and cold)

  • For the filling:

  • 100 gr mascarpone

  • 30 gr powdered sugar

  • 1 gelatin sheet

  • 50 gr dehydrated coconut

  • 60 ml coconut milk

  • 25 gr pistachios

  • 250 ml whipped cream

  • For decoration:

  • 1 red fruits tray (150 gr approx)

  • 1 currant tray (125 gr approx)

Pasos

  • Preheat the oven to 200 °C.
  • Beat the egg whites until stiff with an electric whisk or a hand whisk.
  • In a separate bowl, beat the egg yolks with the brown sugar until pale and frothy.
  • Gently add the melted and cooled butter to the egg yolk and sugar mixture.
  • Sift together the flour, cocoa and baking powder over the mixture and integrate with enveloping movements to keep the air.
  • Incorporate the whipped egg whites in two or three additions, mixing carefully so that the batter does not lose volume.
  • Pour the mixture into a piping bag and spread on a baking sheet lined with greaseproof paper, forming a uniform rectangle.
  • Bake for 5-6 minutes or until done to the touch.
  • Preparation of the cream:
  • Mix the mascarpone, icing sugar and coconut milk in a bowl until a smooth cream is formed.
  • Hydrate the gelatin sheet in cold water, drain and dissolve it in a tablespoon of hot coconut milk; add it to the mascarpone cream.
  • Fold the chopped pistachios, whipped cream and desiccated coconut into the cream with wrapping motions.
  • Assembly:
  • Once the cake is warm, remove it from the paper and cut it into a clean rectangle.
  • Spread the mascarpone cream over the sponge cake, leaving a small unfilled border at one of the longer ends to seal the roll.
  • Carefully roll up the log, starting at the end opposite the uncreamed edge.
  • Gently wrap the log in cling film and refrigerate for 2 hours for the cream to set.
  • Before serving:
  • Unwrap the log and place it on a tray.
  • Sprinkle with icing sugar and decorate with red berries and currants attractively distributed on and around the log.

Notas

  • The eggs should be at room temperature before separating the whites from the yolks, as this will help them whip better.
    • >
  • To whip the egg whites until stiff peaks are reached, the bowl must be completely clean and free of grease, to ensure that they reach maximum volume.
    • >
  • When integrating the dry ingredients, do it preferably with a sieve to avoid lumps and with wrapping movements using a silicone spatula, so as not to deflate the batter.
    • >
  • Try to spread the batter evenly in the pan to ensure that the cake bakes evenly and you do not have parts that are more cooked than others.
    • >
  • The mascarpone should be softened at room temperature so that it mixes more easily.
    • >>
  • Pistachios, if fresh and in their skins, can be immersed in boiling water for one minute and then easily peeled to bring out their intense green color.
  • The whipped cream should be incorporated delicately in enveloping movements so that its aeration is not lost and the fluffy texture of the cream is preserved.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 180g
  • Total number of serves: 5
  • Calories: 545kcal
  • Fat: 10.5g
  • Saturated Fat: 5.5g
  • Cholesterol: 132mg
  • Sodium: 71mg
  • Potassium: 261.6mg
  • Carbohydrates: 45g
  • Fiber: 4.3g
  • Sugar: 19.35g
  • Protein: 9.7g
  • Calcium: 86mg
  • Iron: 1.6mg
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Key points of the recipe

  1. Assembling the cake: Make sure the egg whites are well beaten and the sifted dry ingredients are well integrated with encircling movements to maintain the fluffiness of the cake. Spread the dough evenly in the pan so that it bakes evenly.
  2. Preparation of the cream: Work with the mascarpone at room temperature to facilitate mixing and be sure to properly dissolve the gelatin previously hydrated in hot coconut milk, but not boiling, to avoid lumps. Gently fold in the whipping cream to maintain the airy texture of the cream.
  3. Rolling and cooling: Once the sponge cake is warm, roll it carefully and loosely to prevent it from breaking or the cream from coming out. Wrap the log in cling film and refrigerate for at least 2 hours to allow the cream to set and the flavors to meld before decorating and serving.

Pairing with wine

When pairing a Coconut and Pistachio Christmas Log recipe, the balance between the richness of the dessert and the choice of wine must be considered. This recipe presents a combination of sweet, creamy flavors, and the addition of red fruits and currants suggests a sour note that should also be considered in the pairing.

Wines to consider for this type of recipe could include:

1. Sweet sparkling wine: A sparkling Moscato d’Asti or an Asti Spumante, both from Italy, can be excellent choices. These wines have natural sweetness, effervescence and acidity that can complement both chocolate and fruit and lighten the richness of mascarpone and cream.

2. Fortified wine: A Tawny Port or a Madeira with some sweetness can complement the rich flavors of the coquito and pistachios well, offering an aromatic counterpoint and an enveloping sweetness that will not overshadow the dessert.

Dessert wine: A late harvest wine such as a Sauternes or a sweet wine from the Alsace region (such as a Gewürztraminer or a Riesling Vendange Tardive) could pair well due to its rich texture and notes of candied fruit. I would choose a wine that is not overly complex so that it does not compete with the flavors of the dessert.

For this recipe, it is recommended to avoid dry red wines or white wines with high acidity, as they may clash with the sweetness and creamy textures of the dessert. In addition, wines with full body or marked tannins can overpower the delicate flavors of the ingredients, such as coconut and pistachios.

The wine of choice should be medium to light-bodied, as the dessert, despite its richness, is still quite delicate in texture. A drink that is too robust could overpower the subtle nuances of the yule log.

Finally, it is important to serve the chosen wine at the right temperature to ensure that its qualities are perceived in harmony with the dessert. Depending on the wine, this could mean slightly chilled to preserve its freshness and maintain a proper balance with the sweet flavor of the yule log.

Beer pairing

For a Coconut Pistachio Yule Log as described in the recipe, the choice of beer should complement both the sweet, rich flavors of the dessert and the more subtle elements such as coconut and pistachios. A good pairing can enhance the overall dining experience, and with a dessert like this, there are some key considerations.

A beer that generally pairs well with chocolate desserts is a Stout, especially the sweeter versions or even Stouts with coconut notes if you want to enhance that particular aspect of the recipe. These beers often have roasted flavors and a creaminess that can complement both the cocoa and the richness of mascarpone and whipped cream.

However, if you want to contrast the sweetness slightly and offer a more refreshing experience for the palate, a Raspberry Lambic or a Kriek (cherry beer) can be an excellent choice. The natural tartness of the raspberries or cherries in these spontaneously fermented beers can cut through the richness of the stem, while their inherent sweetness still echoes the sugars in the dessert.

A less conventional option, but one that can work surprisingly well, would be a German Hefeweizen. Traditionally characterized by notable banana and clove aromas thanks to the specific yeast used, this wheat beer could provide an interesting counterpoint to the nutty and fruity elements of the Yule Log, without overwhelming the delicate balance of flavors.

Pairings to avoid would be those with excessively bitter or hoppy beers, such as IPAs (India Pale Ale). This type of beer can conflict with sweet flavors and can be too overpowering, ruining the balance of flavors you want to preserve in a dessert of this style.

In any case, the temperature of the beer is also crucial; it should be served neither too cold nor at room temperature, so that all its nuances can be appreciated without the cold masking the flavors or the room temperature making the alcohol too prominent.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs, Nuts

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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