“Frozen Red Berry Yule Log: A No-Bake Delight for Your Holiday Table”

Preheat your oven to 350°F (175°C) and line a 10×15-inch baking sheet with parchment paper.
In a mixing bowl, whisk the eggs and sugar until light and fluffy. Add the vanilla extract and a pinch of salt.
Gradually fold in the flour until fully incorporated.
Pour the batter into the prepared baking sheet and spread it evenly. Bake for 10-12 minutes, or until the sponge springs back when lightly touched.
Once baked, remove from the oven and allow the sponge to cool slightly before transferring it to a clean kitchen towel dusted with powdered sugar. Roll it up with the towel to set the shape and let it cool completely.
Make the Red Berry Filling:

In a saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries soften and the mixture thickens slightly.
Remove from heat and let it cool completely.
Prepare the Creamy Mousse:

In a large bowl, beat the heavy cream until stiff peaks form. In another bowl, whisk the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the whipped cream.
Assemble the Yule Log:

Carefully unroll the cooled sponge base. Spread a thin layer of the red berry filling over the surface, leaving a small border around the edges.
Spread an even layer of the creamy mousse over the berry filling.
Carefully roll the sponge back up into a log shape, ensuring the filling stays inside.
Wrap the rolled log in plastic wrap and freeze for at least 4 hours, or overnight, to allow it to set properly.
Serve:

Once ready to serve, remove the Yule log from the freezer and let it sit for 10 minutes to soften slightly.
Garnish with fresh berries and a dusting of powdered sugar before slicing and serving.
Serving and Storage Tips: