Picture this: a light, airy chocolate sponge rolled around clouds of whipped cream, dusted with cocoa, and so decadent it could rival any patisserie masterpiece. Meet Mary Berry’s chocolate roulade—a dessert that’s equal parts elegant and easy. Whether you’re hosting a holiday dinner or just craving a showstopping treat, this roulade delivers drama without the fuss.
Fun fact: Mary Berry, the queen of British baking, once revealed this recipe is her personal favorite for Christmas. Why? It’s forgiving! Unlike finicky soufflés or temperamental layer cakes, this roulade embraces imperfections (hello, charming cracks!). Think of it as the sophisticated sibling of our crowd-pleasing Chocolate Hazelnut Cinnamon Rolls, but with a richer, melt-in-your-mouth texture. Ready to roll? Let’s bake!
What Is Mary Berry’s Chocolate Roulade?
Is it a cake? A dessert hybrid? A French-sounding enigma? Mary Berry’s chocolate roulade is all three—and yes, it’s easier to make than to pronounce (“roo-lahd,” darling!). The name comes from the French rouler, meaning “to roll,” which is exactly what you’ll do: roll a delicate chocolate sponge around a pillowy cream filling.
Legend says Mary created this recipe to prove that elegance doesn’t require complexity. As the old adage goes, “The way to someone’s heart is through their stomach,” and this roulade is a direct flight to dessert heaven. Ready to impress? Let’s get rolling!
Why You’ll Love This Recipe
- Effortless Elegance: No fancy tools or baking diplomas needed—just 3 pro tips for a flawless roll.
- Budget-Friendly Brilliance: Skip the 50 bakery tab! This roulade costs under50bakerytab!Thisrouladecostsunder15 to make.
- Customizable Delight: Top with fresh berries, grated chocolate, or a drizzle of salted caramel. (Psst: Pair it with our Cheesecake Crescent Rolls for extra luxury!)
Compared to fussier desserts like macarons or croquembouche, Mary Berry’s chocolate roulade is a stress-free star. Whether you’re a baking newbie or a seasoned pro, this recipe promises applause—and seconds.
How to Make Mary Berry’s Chocolate Roulade
Quick Overview
This roulade combines a rich cocoa sponge with a fluffy whipped cream filling. Prep time: 20 minutes. Bake time: 12 minutes. Chill time: 1 hour. Result: Pure bliss.
Key Ingredients
- 6 large eggs, separated
- 150g caster sugar
- 50g cocoa powder (use Dutch-processed cocoa for depth)
- 300ml double cream
- 1 tsp vanilla extract
- Icing sugar or cocoa for dusting
Step-by-Step Instructions
- Whip the Eggs: Beat egg whites to stiff peaks. Whisk yolks with sugar until pale, then fold in cocoa.
- Bake the Sponge: Gently fold whites into yolk mixture. Spread onto a lined tray and bake at 180°C (160°C fan) for 12 minutes.
- Roll & Fill: Lay baked sponge on a damp tea towel. Spread whipped cream, roll tightly, and chill. Dust with cocoa before serving.
What to Serve With Chocolate Roulade
- Espresso or Earl Grey: Balance sweetness with bold flavors.
- Fresh Raspberries: Add tart contrast.
- Vanilla Ice Cream: For a warm-cold combo (serve slices slightly chilled).
Top Tips for Perfecting Your Roulade
- Use Room-Temp Eggs: Whites whip better!
- Roll While Warm: Prevents cracking.
- Chill the Filling: Stabilize cream with 1 tbsp icing sugar.
Storing and Reheating Tips
- Fridge: Store covered for up to 2 days.
- Freeze: Wrap unfilled sponge tightly; thaw before filling.
- Serve Chilled: Avoid reheating—it’s best fresh!
FAQ
Q: Can I freeze Mary Berry’s chocolate roulade?
A: Freeze the sponge alone for up to 1 month. Add filling after thawing.
Q: Why did my roulade crack?
A: Cracks add charm! But rolling while warm helps minimize them.
Q: Can I use dark chocolate in the filling?
A: Absolutely! Melt 50g dark chocolate into the cream for extra richness.
Mary Berry’s chocolate roulade is proof that stunning desserts don’t need to be complicated. With 3 simple tips—whip, roll, chill—you’ll create a showstopper that’s as forgiving as it is fabulous. Whether it’s Christmas, a dinner party, or a Tuesday treat, this roulade belongs on your table. Ready to channel your inner Mary Berry? Preheat that oven and let’s bake magic!