Photography: John Paul Urizar. Styling: Michaela Le Compte. Photochef: Nick Banbury.
Fancy a trip down memory lane? Julie Goodwin’s sherry log is the recipe for you! It will make a great finisher for your next dinner party.
“My mum used to make this whenever we had guests coming around,” Julie says. “She used Honey Snap biscuits, which sadly aren’t available anymore. I use my favourite cooking biscuit, Butternut Snaps. It needs to be made the night before or on the morning of the dinner, to allow the flavours to develop and the biscuit to become rich and cake-like.”
Ingredients
Method
Beat cream in a bowl with an electric mixer until firm peaks form.
Place the sherry in a small bowl. Dip one biscuit into the sherry and submerge it for about 1-2 seconds. Allow excess sherry to drain from the biscuit. Spread the biscuit with about a tablespoon of cream. Dip a second biscuit in the sherry for 1-2 seconds and sandwich it with the first. Stand the two biscuits on their edge, at one side of a 30cm long serving platter.
Dip a third biscuit in the sherry for 1-2 seconds and spread it with another tablespoon of cream. Stand it alongside the other two biscuits. Repeat this process, forming a log shape.
When all the biscuits are used, allow the log to stand for about 5 minutes to allow any excess sherry to seep out. Blot with paper towel.
Carefully spread cream all over the outside of the log and refrigerate for at least 6 hours for best results. Just before serving, peel chocolate with a vegetable peeler to make small curls over the top.
Cut the log on the diagonal so that all the beautiful layers are visible. Serve sherry log with fresh raspberries.
Can this sherry log be made in advance?
Yes, in fact you will need to refrigerate the sherry log for at least six hours before serving.
Can I freeze the sherry log?
No, this sherry log is not suitable to freeze.
This recipe first appeared in The Australian Women’s Weekly magazine in 2014, and was published online in 2026.
