Easy Christmas yule log

This fuss-free Christmas dessert is the perfect last-minute addition to your festive feast.

  • 20 mins preparation
  • 5 mins cooking
  • 45 mins marinating
  • Serves 12
  • Print


Easy Christmas yule log
  • 300 millilitre tub thickened cream
  • 2 teaspoon vanilla extract
  • 400 gram chocolate sponge roll
  • 2 tablespoon cherry liqueur
  • 1 cup fresh cherries, pitted, halved
  • 5 x 30g flake bars, broken into large shards
  • milk bottle lollies, marshmallows, red cachous, melted white chocolate, for "mushrooms"
  • combined cocoa and icing sugar, to dust
  • 2/3 cup thickened cream
  • 200 gram dark chocolate, finely chopped


Easy Christmas yule log
  • 1
    In a bowl, using an electric mixer, beat cream and vanilla until firm peaks form.
  • 2
    Unroll sponge roll on baking paper (roll may crack slightly). Drizzle with cherry liqueur. Spread over cream mixture. Sprinkle with cherries. Roll up to enclose the cream filling, using baking paper to help guide cake if needed. Chill for 30 minutes until firm.
  • 3
    Meanwhile, to make ganache; in small saucepan, bring cream to just below boiling. Pour over chocolate in heatproof bowl. Wait for 2 minutes and stir until smooth. Chill for 15 minutes to thicken slightly.
  • 4
    Spread ganache over roll. Press on flake shards. Attach marshmallows to milk bottle lollies with melted white chocolate, press on red cachous and dust log and mushrooms with combined cocoa and icing sugar.


For a special festive touch, dust with edible glitter before serving.

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