French pâtissiers discovered mascarpone's 48-hour whipping window in 1962—too early and it splits, too late and it deflates.
White Bueno Log
Indulge in the festive spirit with our White Bueno Log, a delightful treat that captures the creamy goodness of Bueno chocolate! Made with luscious white chocolate, velvety mascarpone, and a hint of hazelnut, this no-bake dessert is as easy to prepare as it is to devour. Perfect for holiday gatherings, it’s sure to impress your guests and satisfy your sweet tooth!
Prep
30
min
Cook
10
min
Serves
8
people
Level
intermediate
The Story
This French-Italian collision happened in 1990s Turin when Ferrero's Kinder Bueno met classic French bûche de Noël techniques—Italian pastry chefs discovered that folding mascarpone into French chantilly cream creates a lighter, more stable filling than traditional buttercream, while the hazelnuts in Bueno cream echo Piedmont's gianduja tradition that dates back to Napoleon's cocoa blockades.
Regional Twist
In Lombardy's Bergamo region, they replace the mascarpone with locally-made Gorgonzola dolce and dust with amaretto-spiked cocoa powder instead of plain, creating a sweet-savory twist that'll confuse your palate.
📝 Ingredients
Shopping List
- to decorate bueno chocolates
- 3 tablespoons (11 ml) bueno cream
- 5 pieces eggs
- 2 tablespoons (30 ml) fresh cream
- 400 ml heavy cream
- 200 g mascarpone
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- 130 g brown sugar
- cocoa powder (to taste)
- 190 g flour
- powdered sugar (to taste)
👨🍳 Instructions
- 1
Whip 5 eggs with 130g of brown sugar for 5 minutes until the mixture triples in volume.
- 2
Add 2 tablespoons of fresh cream (optional) and mix gently.
- 3
Fold in 190g of flour and half a packet of baking powder.
- 4
Pour onto a large baking sheet lined with parchment paper and bake for 8-9 minutes at 180°C. Roll the sponge in a damp cloth and let it cool.
- 5
In a bowl, whip 400ml of heavy cream, 200g of mascarpone, and 3 tablespoons of powdered sugar until stiff peaks form.
- 6
Add 3/4 tablespoon of Bueno cream and mix gently with a spatula.
- 7
Unroll the cooled sponge and spread some Bueno cream on it. Roll the sponge back up.
- 8
Cover the rolled sponge with the remaining Bueno cream and smooth it out.
- 9
Decorate with homemade whipped cream, cocoa powder, and Bueno chocolates.
💡 Pro Tips
- ✓Whip the eggs and brown sugar at medium-high speed for exactly 5 minutes to achieve the ribbon stage where the mixture falls in thick ribbons and holds its shape for 3-5 seconds before dissolving back.technique5 minutes at medium-high speed
- ✓Bake the sponge for only 8-9 minutes at 180°C because overbaking creates a dry cake that will crack when rolled - the surface should spring back lightly when touched.timing8-9 minutes at 180°C
- ✓Roll the hot sponge immediately in a damp cloth to set its muscle memory and prevent cracking - the steam creates flexibility in the gluten structure while it's still warm.technique
- ✓Whip the mascarpone filling to stiff peaks but stop immediately when achieved, as overwhipping will cause the mascarpone to separate and become grainy due to fat globule breakdown.technique
- ✓Use a 2:1 ratio of heavy cream to mascarpone (400ml:200g) for optimal stability - this ratio provides enough structure to hold the roll's shape while maintaining creamy texture.ingredient2:1 ratio cream to mascarpone
Share this recipe
Prep
30
min
Cook
10
min
Serves
8
people
Level
intermediate
Share this recipe
French pâtissiers discovered mascarpone's 48-hour whipping window in 1962—too early and it splits, too late and it deflates.
White Bueno Log
Indulge in the festive spirit with our White Bueno Log, a delightful treat that captures the creamy goodness of Bueno chocolate! Made with luscious white chocolate, velvety mascarpone, and a hint of hazelnut, this no-bake dessert is as easy to prepare as it is to devour. Perfect for holiday gatherings, it’s sure to impress your guests and satisfy your sweet tooth!
The Story
This French-Italian collision happened in 1990s Turin when Ferrero's Kinder Bueno met classic French bûche de Noël techniques—Italian pastry chefs discovered that folding mascarpone into French chantilly cream creates a lighter, more stable filling than traditional buttercream, while the hazelnuts in Bueno cream echo Piedmont's gianduja tradition that dates back to Napoleon's cocoa blockades.
Regional Twist
In Lombardy's Bergamo region, they replace the mascarpone with locally-made Gorgonzola dolce and dust with amaretto-spiked cocoa powder instead of plain, creating a sweet-savory twist that'll confuse your palate.
📝 Ingredients
Shopping List
- to decorate bueno chocolates
- 3 tablespoons (11 ml) bueno cream
- 5 pieces eggs
- 2 tablespoons (30 ml) fresh cream
- 400 ml heavy cream
- 200 g mascarpone
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- 130 g brown sugar
- cocoa powder (to taste)
- 190 g flour
- powdered sugar (to taste)
👨🍳 Instructions
- 1
Whip 5 eggs with 130g of brown sugar for 5 minutes until the mixture triples in volume.
- 2
Add 2 tablespoons of fresh cream (optional) and mix gently.
- 3
Fold in 190g of flour and half a packet of baking powder.
- 4
Pour onto a large baking sheet lined with parchment paper and bake for 8-9 minutes at 180°C. Roll the sponge in a damp cloth and let it cool.
- 5
In a bowl, whip 400ml of heavy cream, 200g of mascarpone, and 3 tablespoons of powdered sugar until stiff peaks form.
- 6
Add 3/4 tablespoon of Bueno cream and mix gently with a spatula.
- 7
Unroll the cooled sponge and spread some Bueno cream on it. Roll the sponge back up.
- 8
Cover the rolled sponge with the remaining Bueno cream and smooth it out.
- 9
Decorate with homemade whipped cream, cocoa powder, and Bueno chocolates.
💡 Pro Tips
- ✓Whip the eggs and brown sugar at medium-high speed for exactly 5 minutes to achieve the ribbon stage where the mixture falls in thick ribbons and holds its shape for 3-5 seconds before dissolving back.technique5 minutes at medium-high speed
- ✓Bake the sponge for only 8-9 minutes at 180°C because overbaking creates a dry cake that will crack when rolled - the surface should spring back lightly when touched.timing8-9 minutes at 180°C
- ✓Roll the hot sponge immediately in a damp cloth to set its muscle memory and prevent cracking - the steam creates flexibility in the gluten structure while it's still warm.technique
- ✓Whip the mascarpone filling to stiff peaks but stop immediately when achieved, as overwhipping will cause the mascarpone to separate and become grainy due to fat globule breakdown.technique
- ✓Use a 2:1 ratio of heavy cream to mascarpone (400ml:200g) for optimal stability - this ratio provides enough structure to hold the roll's shape while maintaining creamy texture.ingredient2:1 ratio cream to mascarpone