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. Gradually add dry ingredients to the egg white mixture. Add vanilla extract and the remaining 4 egg yolks, and fold gently with a wooden spoon.

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.

Remove from the oven and, using the parchment paper and a kitchen towel to help yourself, quickly roll the dough into a tight roll. Let rest in a roll for about an hour, until cool enough to handle. Remove parchment paper.

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.

Unroll the cake gluten free log again - do not worry if it breaks or cracks, that's normal. Spread with Medjool date paste. Top with diced maraschino cherries.

Roll cake into a tight roll once again, smoothing over any cracks or tears. Cover with mascarpone cream. Top cake with alternating red and green maraschino cherries, chopped Medjool dates and pistachios. 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.