A matcha and raspberry Christmas yule log: creamy matcha insert, madeleine biscuit, and raspberry mousse.
Matcha and raspberry, a foolproof duo for the holiday season.
An organic culinary-grade matcha works perfectly for this dessert.

This matcha raspberry yule log has an incredible lightness, the whole thing is wonderfully mousse-like on the palate, and the madeleine biscuit adds a satisfying bite—I really loved it. What's more, there are only a few components here and no mirror glaze or other sophisticated decorations: only the biscuit and the fresh raspberries dress up this Christmas yule log. That gives it a very indulgent, rustic feel. To sum up, if you love matcha and/or raspberries and want to end the meal with something tasty yet very light, this is THE yule log to make.

I used the organic culinary-grade matcha for the biscuit, and the organic premium matcha for the creamy insert.


Yule log mold, 20cm long and 8cm wide.

The Matcha and Raspberry Yule Log Recipe

Ingredients for a 20cm matcha and raspberry yule log

The creamy matcha insert

115g of organic heavy cream

10g of organic sugar

10g of organic egg yolk

1g of gelatin

8g of organic premium matcha

The matcha madeleine biscuit

2 organic eggs

100g of organic sugar

10g of organic culinary-grade matcha

100g of organic flour

2g of organic baking powder

100g of organic melted butter

The raspberry mousse

170g of organic raspberry purée

20g of organic sugar

4g of organic gelatin

220g of organic heavy cream

Matcha Raspberry Yule Log Method

The creamy matcha insert

Rehydrate the gelatin. Dilute the matcha in a little cream—enough to form a paste (this makes it easier to incorporate).

Bring the cream to a boil while whisking the yolks with the sugar at the same time. At the first bubbles, pour over the yolk-sugar mixture and return everything to the saucepan. Cook at 83°C, stirring constantly.

Off the heat, add the squeezed gelatin and pour into a 20cm insert mold. Freeze for at least 3 hours. Insert crémeux au matcha

Classic Organic Matcha for Lattes and Cooking

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Taste without bitterness

Rich in antioxidants, which help combat oxidative stress, L-theanine, which promotes better focus and improves mood, and theine, flavonoids, and quinic acid, which improve and support cognitive function

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The matcha madeleine biscuit

In a stand mixer, whisk the eggs with the granulated sugar until they turn nice and pale. Add the matcha, flour, and baking powder, then the melted butter. Spread the batter over a 30x40cm baking tray, sprinkle with frozen raspberry pieces, and bake for 10 minutes at 170°C.

Remove the biscuit from the baking tray as soon as it comes out of the oven.

Cut one 20x7cm strip (for the bottom) and two 20x8cm strips (for the sides—wrap them in plastic wrap, as you will only use them the next day, once the yule log is frozen and unmolded).

biscuit au matcha biscuit au matcha saupoudré de morceaux de framboises biscuit au matcha et framboises après cuisson

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The raspberry mousse

Rehydrate the gelatin.

Put half of the raspberry purée in a saucepan with the sugar and heat everything together. At the first bubbles, remove from the heat and add the gelatin. Transfer to a container and stir in the remaining cold raspberry purée.

Whip the cream until it holds stiff peaks.

Gently fold the raspberry purée (which should be at around 30-35°C) into the whipped cream and immediately start assembling the matcha raspberry yule log.

Pour the mousse into the mold, place the creamy matcha insert on top, add a little more mousse, and place the 20x7cm biscuit strip.

Freeze the matcha and raspberry yule log overnight.

mousse à la framboise mousse à la framboise dans le moule à insert insert au matcha avant d'être introduit dans la préparation Bûche de Noël au thé matcha et framboises avant congélation Congeler la bûche au matcha et framboises toute une nuit.