Pin This 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 instantly became my favorite winter treat to serve guests during holidays.
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.
Pin This This dessert often brings our family together on cold winter evenings to share stories and laughter.
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
Calories 420 Total Fat 20 g Carbohydrates 54 g Protein 6 g per serving
Pin This This dessert board is sure to warm hearts and taste buds this winter season.
Recipe Q&A
- → How do I achieve a light and tender roulade sponge?
Beat egg yolks with sugar until thick and pale, then carefully fold in whipped egg whites to retain airiness before baking immediately.
- → Can I prepare this dessert in advance?
Yes, you can bake and roll the roulade ahead of time and refrigerate it covered for up to 2 days before assembling the board.
- → What are good alternatives for candied orange slices?
Dried apricots or dates make excellent substitutions, adding a similar sweetness and chewy texture to the assortment.
- → How should I arrange the accompaniments on the board?
Place the roulade centrally and surround it with clusters of gingerbread, chestnuts, truffles, and fruits for a balanced and festive presentation.
- → Is there a way to make this nut-free?
Omit roasted chestnuts and select nut-free truffles to accommodate nut allergies while keeping the rest of the elements intact.
- → What beverages pair well with this dessert spread?
Spiced hot chocolate or mulled wine complement the warm, rich flavors and enhance the cozy winter experience.