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 have never made a homemade Yule log before, you can definitely try this recipe. It is actually a white chocolate raspberry dessert that takes the form of a Yule log. To make it, you will simply need: a log mold with insert (reusable).
Some details on this raspberry white chocolate yule log recipe
- Flavors: its beautiful white dress is actually a white chocolate mousse. Inside hides a beautiful raspberry heart. The two flavors balance perfectly. The base is a matcha tea dacquoise that goes wonderfully with white chocolate.
- Texture : This Christmas log is really very light in the mouth. Which is perfect for the end of a hearty meal. The mousse is airy, the raspberry insert is melting and the dacquoise soft.
- Difficulty level : There is nothing complicated if you work step by step. You can absolutely make this log in advance to avoid any stress.
What material should be used to make this Yule log?
This white chocolate raspberry log requires an insert. I personally use this reusable mold with semi-rigid insert. Every log I make with it comes out of the mold perfectly. I have no complaints, plus it's very cheap.
For a little more fantasy, I can also recommend this mold with insert of the same brand which also has a carpet 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 exterior of the log.
How to make this white chocolate raspberry matcha tea log?
We start by preparing 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 until stiff and then gently incorporate them into the other ingredients. Using a piping bag, create a strip of dacquoise the size of our log mold on a baking sheet and then put it in the oven.
Third step, we prepare the white chocolate mousse. Melt the chocolate and let it cool. Separately, whip the whipped cream and add it once the chocolate has become lukewarm (35°) to facilitate the mixing of the two textures.
All that's left is to mount the log upside down : pour some of the white chocolate mousse into the mold then place the frozen insert and cover with the rest of the mousse. Finally 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 don't recommend supermarket chocolate otherwise the result would be too sweet, which would be a shame...
- Don't skip the freezing step. This is what will give this white chocolate raspberry log its consistency. The defrosting 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 that seems too complicated to you.
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, don't hesitate to tag @liliebakery on Instagram so I can see your pretty logs!
- 260 g raspberry sauce bought as a coulis or made yourself by adding a little sugar
- 2,5 gelatin sheets in supermarkets
- 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
- 190 g white chocolate pastry of good quality
- 360 g whole cream 30%mg
- 180 g white chocolate for decoration
- Velvet spray for desserts (see my material at the bottom of the article)
- 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.
- 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 :)
- 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.
- 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.
She is sublime and is soooooo envious !!
I am writing down the recipe for Christmas!
I'm impressed: the white chocolate mousse holds up so well, without gelatin? To the point of making slices like this... is there a secret?!
The secret... fat! Between the fat in chocolate and the fat in cream, no need for gelatin ;)
Hello, I have a question, should I prepare my logs in advance and leave them in the freezer until the day (7 days in the freezer) before defrosting them the same day?
Thank you for your recipes
Hello Myriam, yes 7 days in the freezer is possible, be careful to wrap/put aluminum foil well to block out the humidity. See you soon :)
Very nice log, I am also surprised by the absence of gelatin in the white chocolate mousse, that's good to know! :)
Good evening Does a mirror glaze on an embossed log stand out? thank you
Hello, the mirror glaze looks much better on a smooth surface;)
Hello,
Very nice log, I have questions to make sure I understand correctly.
Do you have to put the raspberry insert in the freezer to set?
Once the log is made I can put it in the freezer overnight, and I put the spray on as soon as I take it out of the freezer? then I let it defrost in the fridge. (Like your raspberry domes with mirror glaze?)
Thank you for this recipe :)
Hello Pauline, the raspberry insert sets 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 you get this beautiful velvet effect). Then once decorated, keep it in the refrigerator until serving :)
Thank you for this lovely recipe which tempts me enormously!
I have the same questions as Pauline about freezing and spraying!
And then I would especially like to thank you for all his lovely recipes and for sharing!
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 :)
Thank you for all your details!
I'm going to try this lovely recipe then! I'm salivating in advance.
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 not very deep. Can't wait to taste them! Happy Holidays
Hello, is it essential to freeze the log before serving it, if we do not cover it with velvet spray? I would like to make the log for the same day, so I wonder if it is feasible. It looks delicious!
Thank you and good day
Hello
Merciiii for this beautiful recipe !! this dessert will be on my menu for Christmas!
On the other hand, I have a little question. Being allergic to nuts, I can't make a dacquoise biscuit base... I was thinking of a sponge finger biscuit but it will still lack the crunchy side... what do you advise me to do?
Thank you in advance for your reply
Chloé
Hello,
Thanks for this recipe! I would like to make it for Christmas but I can't find any velvet spray...
Do you think 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 my family and I enjoy them every time :)!
thank you for your reply
Sarah
Hello
Little question about matcha
Is this two spoons of matcha powder, or do I make a matcha drink and take two spoons?
Thank you
Hello, I wanted to know where you bought your chocolate?
Hello Manon, I buy my white chocolate here: https://amzn.to/49J90lM
Thank you for sharing your creations. You are very talented. Your recipes are well explained and foolproof. I made the hazelnut chocolate coffee mascarpone cake. Yummm....it was a treat for our taste buds and also a pleasure for our eyes. I will make this log for January 1st and I am sure that I will amaze my guests. You make me want to bake. Thanks again.
Thank you for these beautiful ideas !!! Log in the freezer !!!
Have a great holiday.
Hello,
I made this recipe for Christmas, it was very appreciated! The proportions are perfect!
I will keep it for future parties!
This is really a very beautiful log!!!
Thank you for the very successful recipe set
Hello, very nice recipe as usual. Would it be possible to replace the white chocolate with milk chocolate or pralinoise? (to make a second flavor). Thanks in advance!
Hello Blandine, yes it is possible :) you should do a test before the big day
Hello I want to try this recipe for Christmas, but I have never used green tea in my desserts... Should I let the tea infuse in water or put the tea directly in with the other ingredients?
Thank you
Hello,
I'm going to try this recipe for Christmas, it looks delicious!! I just have a little question, what size mold are the proportions for?
Mercii
Hello,
A quick question about this superb log which seems to me to be as splendid 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
Hello, I want to make this tempting recipe for Christmas. I don't have any velvet spray and I admit that the price is holding me back... Do you think that if I sprinkle icing sugar on it when it comes out of the freezer it will be ok, or will it get damp? Thanks for your reply!
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 :)
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 "glitter"/pieces and does not incorporate well into the whipped cream.
Do you have a tip to avoid this? Because when defrosting, the log collapses a little...
Top recipe. Thanks for your blog.
Hello, can I replace the gelatin with agar agar, we have vegetarians in the family :)
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 !
can we transform this recipe for a round cake,
Hello, this is no longer my recipe at all in this case :) It requires modifications, in particular you need to find a solution for the red fruit insert (which I make with a special log insert).
Hello,
I had the same problem as Mathilde when making the white chocolate mousse... as if the fat was separating 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 so I fear that it will make the log collapse. What do you think?
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?
Hello. I'm going to try this recipe for Christmas, it looks so good. Just one question. How long before serving should the log be taken out of the freezer?
Thank you
Hello Ophélie, it takes about 4 hours in the refrigerator before tasting, see you soon :)
Hello, is it possible to make the log 2 days before?
Thank you very much
Hello Melissa, of course it is quite possible to make it 2 days in advance, you keep it in the freezer and you let it defrost on the day for several hours in the refrigerator. See you soon :)
Hello,
I would like to make this recipe for the end of year celebrations. I would need a little information. For the tea, is it 2 tsp of infused tea or 2 tsp of tea as is?
Thanks for sharing your recipes!
Hello Claire, to answer you, it is indeed teaspoons of matcha powder. See you soon :)
Hello yule log made for Christmas, excellent without too much sugar, everyone loved it. Thank you for this great recipe.
Thank you Sylvie for your feedback! Goodbye :)
Hello
Quick question: never taste matcha tea?
What taste does the log give? Is it strong or rather soft?
Thank you very much
Hello Pauline, matcha in baking is not very strong (less than in drinks), the taste is difficult to describe, you would have to taste it ;) I have a recipe for matcha chocolate cake if you want: https://liliebakery.fr/cake-marbre-chocolat-the-vert-matcha/
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
Hello Kathleen, I use Vahiné brand sheets, they weigh 1,90 grams each, 200 bloom. See you soon ;)
Hello
I would like to prepare your recipe 1 week before. Can I leave it in the freezer for 1 week? THANKS
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. Then you defrost in the refrigerator for 4 to 6 hours. See you soon :)
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
Hello Gabrielle, it is possible provided that your log is not defrosted while making the velvet spray (because you never refreeze a defrosted product). See you soon :)
Hello, thank you for your recipe. ✅️ I have a problem with the white chocolate mousse, the preparation was sliced, it was lumpy. Chocolate too cooled? Liquid cream too whipped?
Good weekend
Hello Jessica, what you are describing 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 facilitate the mixing of the two textures). Then, you have to be delicate in the mixing of the mousse. See you soon :)
Hello, I made this log as well as the chocolate pecan sponge with caramel insert. The 2 logs are in the freezer for a week, they are safe and will not lose any flavor? Thank you in any case for your superb recipes.
Hello Céline, if your logs are well wrapped in film + aluminum, nothing to worry about, they are well protected. See you soon :)
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
Thank you Celine! Happy holidays :)
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.
Hello Amélie, never refreeze a defrosted product, that's the rule for all foodstuffs! The velvet spray is only on frozen logs as specified in the recipe, so it doesn't leave you with much option for transport. See you soon :)
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. Since the log will be heart-shaped, I would find it pretty to make a red mirror glaze on it... but there is white chocolate in this type of glaze. Will this unbalance the flavors?
Thank you in advance and good day !
Lea
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 :)
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?
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 :)
Thank you, because I have already made this recipe twice for Christmas and it is exquisite. Everyone loved it, even me, just one taste. It is very good white chocolate raspberry and it is very light in the mouth. Thank you
Thank you very much Elise, I'm glad you like this white chocolate log! See you soon :)
Hello, I just finished assembling the log. Hop, in the freezer! By respecting the resting times, this log is ultimately quick to make over 3 days :) Thank you for detailing the steps!
Thank you very much Maryline! See you soon :)
Hello
Would it be possible to replace the raspberry jelly with a compote?
Hello Patricia, a compote alone will not hold in the heart of the log, that's why I make a gelatin coulis mixture. See you soon :)
Hello, if we put it in the freezer for several days, you talk about wrapping it in cling film and aluminum foil, but do you recommend unmolding it before wrapping it? Or even in the mold?
Hello Sophie, the easiest thing is to leave it in its silicone mold like mine: https://amzn.to/3DsTvlT
Then wrap the mold, so the outside of the log will not be damaged. See you soon :)
Hello, I want to make this recipe for Christmas. I couldn't find any velvet spray so I would like to make a raspberry mirror glaze... I was thinking of using the Bavarian recipe, what do you think?
Thank you for all these recipes! At everyone's fingertips!
Hello Laura, this is not a mirror glaze for the logs that you are talking about. I advise you to find another decoration, like grated coconut for example. See you soon :)
Hello! I discovered your blog during the holidays and I am delighted! I made the lemon meringue log for Christmas Eve and it was a great success! For New Year's Eve, I would like to try this log but I was wondering if it was possible to replace the matcha tea with pistachio in the dacquoise (and if so, crushed or in paste? Should we change the biscuit recipe?). Or, can we replace the dacquoise with the pistachio madeleine biscuit that you use in the other raspberry-white chocolate-pistachio log recipe? Thanks in advance for your advice!
Hello Aurélie, yes of course you can replace with the pistachio base of my other log recipe, it is interchangeable. See you soon :)
Hello, I'm going to make your recipe for Christmas. I was thinking, why not add a little lime zest to the mousse?
Hello Nelly, it's your turn to try it out! See you soon :)
Hello,
First of all, thank you for your recipe! Last year, I made your Vanilla Caramel Pecan Yule log – it was excellent!
This year, we're going with this yule log, which is fruitier :) As we're not big fans of matcha, is it possible to replace it with something else?
We look forward to seeing you!
Hello Marion, I suggest you choose a different base from my yule logs: https://liliebakery.fr/category/buches/
Hello, I would like to make this yule log.
Can I add pieces of fresh raspberry to the insert?
I would also like to add a crunchy element; what kind of chocolate can I use?
Hello Pauline, yes it's possible. I suggest you choose from my other yule logs: https://liliebakery.fr/category/buches/