Name: Bûche de Noël
Yield: 12 Servings
Ingredients: 6 large egg whites; 1¼ cups sugar; ¼ teaspoon cream of tartar; ¼ teaspoon kosher salt; Unsweetened cocoa powder (for dusting); 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces, room temperature; 1 teaspoon vanilla extract; 1 vanilla bean, split lengthwise; Nonstick vegetable oil spray; ¼ cup all-purpose flour; 3 tablespoons cornstarch; ⅓ cup unsweetened cocoa powder, plus more for dusting; ¼ cup whole milk; 3 tablespoons unsalted butter, cut into pieces; 1 tablespoon vegetable oil; 1 teaspoon vanilla extract; ½ teaspoon kosher salt; 3 large eggs, room temperature; 3 large egg yolks, room temperature; ¾ cup sugar; Cocoa Syrup; Bittersweet Ganache; Mascarpone Filling; 1 ounce marzipan (about 2 tablespoons); 2 tablespoons dark unsweetened cocoa powder, preferably Dutch-process; 1 ounce bittersweet chocolate, melted

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Christopher Testani

Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake. Why would anyone in their right mind create a dessert that is supposed to look like something cut from the forest? Because it will be exponentially more impressive—and downright delicious—than any cake, pie, or sugar cookie on the table. Besides, we’re not encouraging you to make just any old bûche de Noël: Our updated, streamlined version resembles a slender birch branch, adorned with funghi-inspired meringues. So who knows? This might just become your new weird Christmas tradition.

Recipe notes