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White Chocolate and Black Forest Roulade

White Chocolate and Black Forest Roulade

Brought to you by: OcadoLife
    10 serving
4.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 10

Cookbook author and first ever champion of The Great British Bake Off Edd Kimber rings the changes with his White Chocolate and Black Forest Roulade. A twist on a classic, it’s made with a vanilla sponge cake, filled with a whipped white chocolate ganache and a black forest fruit compote. The elegant white yule log can be decorated with the cutest meringue mushrooms, if you like, to complete the woodland scene. Perfect for winter celebrations.
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  • 170g white chocolate (150g finely chopped, 20g melted)
  • 300ml double cream
  • 150g frozen black forest fruits
  • 110g caster sugar, plus 80g for the meringue mushrooms (optional)
  • 40ml vegetable oil, plus extra for the tin
  • 3 large eggs, yolks and whites separated, plus 1 large white for the meringue mushrooms (optional)
  • ¼ tsp cream of tartar
  • 1 tsp vanilla bean paste
  • 50ml whole milk
  • 30g plain flour
  • 30g cornflour
  • ¼ tsp fine sea salt
  • 2 tbsp desiccated coconut, to decorate (optional)
  • 1 tsp cocoa powder, for dusting the meringue mushrooms (optional)


Step 1

For the ganache, put the 150g chopped white chocolate in a heatproof bowl. In a small saucepan, bring the cream to a simmer, then pour over the chocolate. Leave to stand for a couple of mins, then stir until combined and smooth. Cover and chill for at least 4 hrs but ideally overnight.

Step 2

To make the compote, combine the frozen fruit and 30g of the sugar in a pan and cook over a low heat, until the fruit releases some juice. Turn up the heat, bring to a simmer and cook until the mixture has thickened a little. Pour into a bowl and leave to cool; chill until needed.

Step 3

Preheat the oven to 180°C/160°C fan/gas 4. Lightly oil a 24cm x 34cm swiss roll tin or baking tray and line the base and sides with baking paper.

Step 4

To make the cake, put the 3 egg whites and cream of tartar in a bowl; set aside. In another bowl, beat the 3 yolks, vanilla and 40g sugar with an electric whisk for 2-3 mins, until pale and fluffy. Pour in the oil, whisk briefly to combine, then whisk in the milk. Add the flours and salt, and whisk just until a smooth batter is formed.

Step 5

With clean beaters, whisk the egg whites until foamy, then scatter in another 40g sugar, whisking until incorporated and the meringue is stiff and glossy. Fold the meringue into the yolk mixture in 3 parts, until streak-free and light. Spread on the tray and level. Bake for 12-14 mins, until the sponge is lightly golden and springs back after a light touch.

Step 6

Run a blunt knife around the edge of the tin to release the cake, then invert onto a piece of baking paper on a wire rack. While still warm, peel off the lining paper, then leave to cool completely.

Step 7

To assemble, whisk the ganache with an electric whisk to medium peaks. Spread two-thirds over the cake, leaving one of the short edges clear. Swirl the compote into the ganache. Roll up the cake, starting from the clear edge. Spread the remaining ganache over the cake, then sprinkle with desiccated coconut (if using) and chill for at least 1 hr before serving. It will keep in the fridge for 1-2 days.

Step 8

For the meringue mushrooms, preheat the oven to 110°C/90°C fan/gas ¼. Whisk the egg white until foamy, then add 80g caster sugar and continue whisking to stiff peaks. Scrape into a piping bag with a round nozzle. Line a baking tray with baking paper, then pipe half the mixture into small caps in varying sizes. Pipe the rest into stems about 2-3cm tall. Bake for 1 hr; turn off the oven but leave the mushrooms inside to cool. Join the stems and caps with melted chocolate; chill briefly to set. Dust with cocoa and arrange alongside the yule log.

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