Save A cozy, festive dessert board inspired by a yule log and winter treats, featuring a rich chocolate roulade, assorted seasonal accompaniments, and warming flavors perfect for sharing around the fireplace.
This dessert board has become a holiday favorite in my family, bringing warmth and festive cheer to every gathering.
Ingredients
- Chocolate Roulade (Log Cake): 4 large eggs, separated , 120 g (1/2 cup + 2 tbsp) granulated sugar , 40 g (1/3 cup) unsweetened cocoa powder , 1 tsp vanilla extract , 1/4 tsp salt
- Filling & Topping: 200 ml (3/4 cup + 1 tbsp) heavy cream , 2 tbsp powdered sugar , 1/2 tsp vanilla extract , 100 g (3.5 oz) dark chocolate, melted , Icing sugar, for dusting
- Accompaniments: 150 g (5 oz) gingerbread cookies , 120 g (4.2 oz) candied orange slices , 100 g (3.5 oz) roasted chestnuts, peeled , 100 g (3.5 oz) chocolate truffles , 1 small bunch red grapes , 80 g (2.8 oz) dried figs, halved , 40 g (1.4 oz) sugared cranberries (optional) , Sprigs of fresh rosemary, for garnish
Instructions
- Step 1:
- Preheat your oven to 180°C (350°F). Line a 23x33 cm (9x13-inch) jelly roll pan with parchment paper.
- Step 2:
- In a mixing bowl, beat egg yolks with half the sugar until pale and thick. Sift in cocoa powder and add vanilla mix well.
- Step 3:
- In another bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
- Step 4:
- Gently fold egg whites into the yolk mixture in thirds until just combined.
- Step 5:
- Spread the batter evenly in the prepared pan. Bake for 12 15 minutes until springy to the touch.
- Step 6:
- While warm, invert the cake onto a clean kitchen towel dusted with cocoa powder. Peel off parchment and gently roll the cake with the towel from the short end. Let cool completely.
- Step 7:
- Whip the cream with powdered sugar and vanilla to soft peaks. Unroll the cooled cake, spread with whipped cream, and carefully re-roll.
- Step 8:
- Place seam-side down. Drizzle melted dark chocolate over the log and dust lightly with icing sugar for a snowy effect.
- Step 9:
- Arrange roulade on a large wooden board. Artfully add gingerbread cookies, candied orange slices, chestnuts, truffles, grapes, figs, and sugared cranberries around the log. Garnish with rosemary sprigs for a festive look.
- Step 10:
- Serve immediately or store chilled until ready to enjoy.
Save This recipe has been the centerpiece of many holiday evenings where family gathers around the fireplace to enjoy both good food and company.
Required Tools
Electric mixer Jelly roll pan (9x13-inch) Mixing bowls Parchment paper Kitchen towel Spatula Serving board
Allergen Information
Contains eggs, dairy, gluten (roulade, cookies, truffles may contain nuts) Some truffles may contain nuts always check labels if allergies are a concern.
Nutritional Information (per serving)
Calories 420 Total Fat 20 g Carbohydrates 54 g Protein 6 g
Save This dessert board is best enjoyed fresh but can be prepped ahead for stress-free entertaining.
Recipe FAQs
- → How do I prevent the roulade from cracking when rolling?
Roll the warm roulade gently with the kitchen towel immediately after baking to shape it. This helps prevent cracks when cooled.
- → Can I substitute heavy cream in the filling?
For a lighter option, use whipped coconut cream or a dairy-free substitute, but it may slightly affect texture and flavor.
- → What is the best way to store the dessert board components?
Keep the roulade wrapped in plastic wrap in the refrigerator and store dry accompaniments separately at room temperature to maintain freshness.
- → Are there nut-free variations available for this board?
Yes, simply omit the chestnuts and check that the truffles are nut-free or replace them with other non-nut confections.
- → How can I enhance the flavor profile of the board?
Add spiced hot chocolate or mulled wine on the side and swap dried figs for apricots or dates for varied sweetness.