Gluten-free date yule log filled with date paste, and chopped red and green maraschino cherries. with a coating of mascarpone cream and a topping of diced cherries, dates and pistachios, this is a perfect gluten free christmas dessert!
For Gluten-free Yule Log:
– 4 eggs separated
– 1 cup sugar
– ¾ cup GF flour mix
– ¼ cup cornstarch sub with arrowroot or tapioca if desired
– 1 teaspoon vanilla extract
For toppings and filling:
– ½ cup green maraschino cherries
– ½ cup red maraschino cherries
– ½ cup Natural Delights Medjool Dates pitted and chopped
– ¼ cup Pistachios
To make date paste, combine 2 cups Natural Delights Medjool Dates and water in a food processor. Process until a smooth paste is achieved, about 3-5 minutes.
Make gluten-free Yule Log: Using a whisk or an electric mixer, beat 4 egg whites, gradually adding the sugar. In a separate bowl, combine flour and cornstarch.
Preheat the oven to 400F. Cover a baking sheet with parchment paper, oil and dust with flour. Pour the cake mixture into the pan. Bake for about 8-10 minutes.
Combine all the ingredients for mascarpone cream. Whip together with a hand-held mixer, whisk or stand mixture until the mascarpone cream holds stiff peaks.
Transfer cake to fridge to rest for a few hours. Leftover cake will keep in an airtight container for 4-5 days, though its white color will yellow a bit from air exposure.