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Koko Christmas Roulade

For those of you who get to the end of Christmas lunch and think there’s no room for pudding, this is the Koko Christmas dessert for you! A twist on the classic Yule log, this chocolate roulade can best be described as a rolled chocolate sponge, filled with whipped chocolate cream, topped with your choice of Christmas summer fruits and Koko Black goodies.
  • Prep Time: 30 minutes | Cooking Time: 10 minutes
  • Serving Amount: 6-8 Slices
  • Difficulty Level: Easy



1/2 cup (110g) caster sugar

3 large eggs, room temperature

1 tsp vanilla essence 

1/2 tsp cinnamon powder

1/4 cup (25g) Koko Black Cocoa Powder, plus extra to dust and garnish

1/2 cup (75g) plain flour

1 tbs milk 


Cream Filling

1/2 cup (125ml) thickened cream

3 tbs Marsala or Fireball Whiskey

1 tbs icing sugar

1/2 cup (125g) Mascarpone

100g Koko Black Golden White Dotties, roughly chopped


Assembly and Garnish

130g Koko Black Christmas Brittle, broken into shards

80g Koko Black Cherry Coconut Delight, broken into shards

Cherries, to garnish

Raspberries, to garnish



1. Preheat oven to 180°C. Line a 27cm x 39cm oven tray with baking paper, set aside.

2. Place caster sugar, eggs, vanilla essence and cinnamon powder in the bowl of an electric mixer. Beat for 12 minutes and using a spatula gently fold in Koko Black Coco Powder, flour and milk.

3. Transfer into prepared tin and smooth with back of spatula. Bake for 8-10. Minutes or until skewer comes out clean. 

4. Place a damp tea towel onto bench and cover with a piece of baking paper. Lay onto bench and dust with Koko Black Cocoa Powder. Quickly turn sponge onto baking paper and remove baking paper from base of sponge. Allow to cool for 10min.

Cream Filling

5. In the meantime, using an electric mixer beat thickened cream, alcohol, and icing sugar on high for 1-2 minutes or until soft peaks form. Add mascarpone and beat a further 1 minute on low until firm peaks form. Fold through Koko Black Golden White Dotties.

Assembly and Garnish

6. To assemble, dust sponge with Koko Black Cocoa Powder and using a spatula, cover with an even layer of cream and reserve a little for garnish. Gently roll sponge and transfer onto serving plate. Top with reserved cream and garnish with Koko Black Christmas Brittle Block, Koko Black Cherry Coconut Delight, cherries and raspberries. Dust with Koko Black Cocoa Powder and serve immediatley.