Pin it 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 brings warmth and festive spirit to any winter gathering with a decadent yule log and thoughtfully paired accompaniments.
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
- Preheat and Prepare Pan:
- Preheat your oven to 180°C (350°F) Line a 23x33 cm (9x13-inch) jelly roll pan with parchment paper
- Mix Egg Yolks:
- Beat egg yolks with half the sugar until pale and thick Sift in cocoa powder and add vanilla mix well
- Beat Egg Whites:
- Beat egg whites with salt until soft peaks form Gradually add remaining sugar and beat until stiff peaks form
- Fold Batter:
- Gently fold egg whites into the yolk mixture in thirds until just combined
- Bake:
- Spread the batter evenly in the prepared pan Bake for 12 15 minutes until springy to the touch
- Roll Cake:
- 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
- Prepare Filling:
- Whip the cream with powdered sugar and vanilla to soft peaks
- Assemble Log:
- Unroll the cooled cake spread with whipped cream and carefully re-roll Place seam-side down
- Decorate:
- Drizzle melted dark chocolate over the log and dust lightly with icing sugar for a snowy effect
- Arrange Board:
- 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
- Serve:
- Serve immediately or store chilled until ready to enjoy
Pin it This dessert board always brings smiles at our family gatherings especially during chilly winter evenings by the fireplace.
Preparation Tips
Ensure eggs are at room temperature for better volume in the batter and use fresh cream for the filling to achieve soft peaks.
Serving Suggestions
Pair the dessert board with spiced hot chocolate or mulled wine to enhance the warming flavors and festive experience.
Ingredient Substitutions
Swap dried figs with apricots or dates and use dairy-free cream if you prefer a vegan friendly option.
Pin it This dessert board is a delightful centerpiece that combines winter warmth with festive flavors in just the right way.
Recipe FAQs
- → How do I keep the roulade moist?
Beating the egg yolks with sugar until thick and folding in whipped egg whites gently helps keep the sponge light and moist. Also, spreading whipped cream inside adds moisture and richness.
- → Can I prepare the roulade ahead of time?
Yes, the roulade can be made in advance and refrigerated for up to two days, allowing flavors to meld and making assembly easier the day of serving.
- → What alternatives are there for candied orange slices?
Dried apricots or dates provide a similar chewy sweetness and pair well with the chocolate and spices on the board.
- → How should I store leftovers?
Wrap leftovers tightly and keep refrigerated. Consume within two days for best freshness and texture.
- → What can I serve alongside this board for added warmth?
Spiced hot chocolate or mulled wine complement the cozy flavors and enhance the wintery atmosphere.