Festive Yule Log

This traditional holiday dessert gets a rich, delicious twist with the addition of California Prunes combined with white chocolate. Adapted from Chef Stefano Collomb’s original recipe.
Servings: 5 to 6
Prep Time:


  • a thin white sponge cake (approx. 8 inches wide X 12 inches long)
  • Rum syrup (1 Tbsp. dark rum, 1 Tbsp. water, 1 tsp. granulated white sugar)
  • 2 cups whipping cream, divided
  • ½ cup granulated white sugar
  • 20 California Prunes, cut in half + 4 to 5 whole prunes for the top
  • 4 oz of white chocolate
  • assorted milk or dark chocolates for the top
  • 1 Tbsp. icing sugar



  • Cover a baking sheet with parchment paper and lay the thin white sponge cake on top.
  • Brush the cake lightly with the rum syrup.
  • Whip the cream with the granulated white sugar until stiff.
  • Using a spatula, spread 1 ½ cups of the whipped cream on top of the sponge cake and sprinkle the California prune halves over top.
  • With the help of the parchment paper, roll up the sponge cake and let it rest in the refrigerator for at least 20 min.
  • Take the log out of the fridge, cover the cake with remaining whipped cream.
  • Using a peeler or a cheese planer, create shards of white chocolate.
  • Top the cake with white chocolate shards, 4 to 5 whole California prunes and assorted milk or dark chocolates.
  • Using a fine strainer, dust the cake with icing sugar.
  • Chill in the refrigerator until ready-to-serve.

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