Mary Berry’s Christmas Roulade is made with plain chocolate, eggs, caster sugar, cocoa powder, roasted hazelnuts, Baileys Irish Cream, and double cream. This delicious Christmas roulade recipe creates a rich and festive dessert that takes about 45 minutes to prepare and can serve up to 8-10 people.
Mary Berry Christmas Roulade Ingredients
- 175g (6oz) plain chocolate, broken into pieces
- 6 eggs, separated
- 175g (6oz) caster sugar / superfine sugar
- 2 tbsp cocoa powder, sieved
- 50g (1¾ oz) chopped roasted hazelnuts
For the filling:
- 300ml (10fl oz) double cream / heavy cream
- 2–3 tbsp Baileys Irish Cream
For the hazelnut praline:
- 100g (3½ oz) granulated sugar
- 50g (1¾ oz) whole blanched hazelnuts, halved
- Icing sugar / powdered sugar, to dust
How To Make Mary Berry Christmas Roulade
- Melt the chocolate: Preheat the oven to 180°C (160°C fan)/350°F/Gas 4. Melt the chocolate in a bowl over a pan of hot water. Let it cool slightly but remain runny.
- Prepare the egg mixtures: Whisk the egg whites in a large mixing bowl until stiff but not dry. In a separate bowl, whisk the sugar and egg yolks until light, thick, and creamy. Stir in the melted chocolate.
- Fold in the ingredients: Gently fold in two large spoonfuls of the egg whites into the chocolate mixture, then fold in the rest of the egg whites, followed by the sieved cocoa powder. Stir in the chopped hazelnuts.
- Bake the roulade: Pour the mixture into the prepared tin, gently leveling the surface. Bake for 20–25 minutes, until the roulade has risen. Set aside to cool in the tin.
- Prepare the filling and roll the cake: Whip the cream to soft peaks, then stir in the Baileys. Dust a large piece of non-stick parchment with icing sugar/powdered sugar. Turn the roulade out onto the parchment, peel off the lining paper, and spread the whipped cream evenly over the cake. Make a shallow cut along the short edge closest to you, about 2cm (¾ inch) in, and roll up the roulade, starting tightly and using the parchment to help. Don’t worry if it cracks—it’s part of the charm!
- Make the hazelnut praline: Put the sugar and 3 tablespoons of water into a saucepan. Stir over low heat until the sugar dissolves. Once clear, bring to a boil until it reaches a medium straw color. Add the halved hazelnuts, then quickly pour the mixture onto a baking sheet lined with non-stick paper. Let cool slightly, then break into small clusters.
- Decorate and serve: Arrange the hazelnut praline clusters on top of the roulade. Dust with more icing sugar/powdered sugar before serving.
Recipe Tips
- Cool the chocolate properly: Make sure the melted chocolate is warm but not hot when adding it to the egg mixture, as too much heat can ruin the texture of the roulade.
- Whisk egg whites carefully: Whisk the egg whites until stiff peaks form, but don’t overbeat them. This will help the roulade stay light and airy.
- Fold gently: When mixing the egg whites into the chocolate mixture, fold gently to avoid knocking out the air. This helps the cake rise properly.
- Cut before rolling: Make a shallow cut at the edge of the roulade before rolling to start the roll neatly and prevent cracking.
- Work quickly with the praline: When making the hazelnut praline, move fast once the caramel is ready to pour, as it hardens quickly.
What To Serve With Christmas Roulade?
This creamy Christmas roulade pairs well with fresh berries, whipped cream, vanilla ice cream, or chocolate sauce. It can also be served alongside hot cocoa, mulled wine, coffee, or sparkling wine for a delicious dessert.
How To Store Leftovers Christmas Roulade?
- Refrigerate: Let the leftover roulade cool to room temperature. Once cooled, wrap it tightly in cling film or place it in an airtight container. Store in the fridge for up to 3 days.
- Freeze: This roulade is not recommended for freezing because the cream filling may lose its texture and become watery when thawed. Enjoy it fresh or refrigerated.
Mary Berry Christmas Roulade Nutrition Facts
Serving Size: 1 slice (approx. 1/8 of the roulade)
- Calories: 420
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 105mg
- Sodium: 50mg
- Potassium: 250mg
- Total Carbohydrate: 36g
- Dietary Fiber: 3g
- Sugars: 28g
- Protein: 6g
Try More Mary Berry Recipes:
- Mary Berry Lemon Drizzle Muffins
- Mary Berry Lemon Curd Muffins
- Mary Berry Corned Beef Hash
- Mary Berry Dutch Apple Cake
Mary Berry Christmas Roulade
Description
Mary Berry’s Christmas Roulade is made with plain chocolate, eggs, caster sugar, cocoa powder, roasted hazelnuts, Baileys Irish Cream, and double cream. This delicious Christmas roulade recipe creates a rich and festive dessert that takes about 45 minutes to prepare and can serve up to 8-10 people.
Ingredients
For the filling:
For the hazelnut praline:
Instructions
- Melt the chocolate: Preheat the oven to 180°C (160°C fan)/350°F/Gas 4. Melt the chocolate in a bowl over a pan of hot water. Let it cool slightly but remain runny.
- Prepare the egg mixtures: Whisk the egg whites in a large mixing bowl until stiff but not dry. In a separate bowl, whisk the sugar and egg yolks until light, thick, and creamy. Stir in the melted chocolate.
- Fold in the ingredients: Gently fold in two large spoonfuls of the egg whites into the chocolate mixture, then fold in the rest of the egg whites, followed by the sieved cocoa powder. Stir in the chopped hazelnuts.
- Bake the roulade: Pour the mixture into the prepared tin, gently leveling the surface. Bake for 20–25 minutes, until the roulade has risen. Set aside to cool in the tin.
- Prepare the filling and roll the cake: Whip the cream to soft peaks, then stir in the Baileys. Dust a large piece of non-stick parchment with icing sugar/powdered sugar. Turn the roulade out onto the parchment, peel off the lining paper, and spread the whipped cream evenly over the cake. Make a shallow cut along the short edge closest to you, about 2cm (¾ inch) in, and roll up the roulade, starting tightly and using the parchment to help. Don’t worry if it cracks—it’s part of the charm!
- Make the hazelnut praline: Put the sugar and 3 tablespoons of water into a saucepan. Stir over low heat until the sugar dissolves. Once clear, bring to a boil until it reaches a medium straw color. Add the halved hazelnuts, then quickly pour the mixture onto a baking sheet lined with non-stick paper. Let cool slightly, then break into small clusters.
- Decorate and serve: Arrange the hazelnut praline clusters on top of the roulade. Dust with more icing sugar/powdered sugar before serving.
Notes
- Cool the chocolate properly: Make sure the melted chocolate is warm but not hot when adding it to the egg mixture, as too much heat can ruin the texture of the roulade.
- Whisk egg whites carefully: Whisk the egg whites until stiff peaks form, but don’t overbeat them. This will help the roulade stay light and airy.
- Fold gently: When mixing the egg whites into the chocolate mixture, fold gently to avoid knocking out the air. This helps the cake rise properly.
- Cut before rolling: Make a shallow cut at the edge of the roulade before rolling to start the roll neatly and prevent cracking.
- Work quickly with the praline: When making the hazelnut praline, move fast once the caramel is ready to pour, as it hardens quickly.
Mary Berry Christmas Roulade