Preheat your oven to 350°F (175°C) and prepare a 10x15 jelly roll pan by lining it with parchment paper.

In a stand mixer, whip the egg whites on medium speed until stiff peaks form, about 4-5 minutes. Set aside.

Mix together the egg yolks, brown sugar, granulated sugar, and vanilla extract until creamy, about 2-3 minutes.

Sift together the all-purpose flour, baking powder, ground ginger, cinnamon, nutmeg, and salt in a separate bowl. Gradually mix into the egg yolk mixture, followed by yogurt and molasses.

Gently fold in the whipped egg whites until no streaks remain.

Pour the batter into the prepared jelly roll pan and bake for about 10 minutes.

Once baked, sprinkle a clean kitchen towel with powdered sugar, flip the cake onto it, and roll it up gently. Let it cool completely for 1-2 hours.

Prepare sugared cranberries by dunking fresh cranberries in simple syrup and rolling them in sugar.

Unroll the cooled cake, spread an even layer of mascarpone filling, and roll it tightly back up.

Wrap the rolled cake in plastic wrap and refrigerate for 30 minutes to 1 hour.

For the meringue frosting, whisk egg whites and sugar over simmering water, then whip until stiff peaks form. Spread over the chilled Yule log.

Decorate with sugared cranberries and fresh rosemary. Optionally torch the edges of the meringue for effect.