Name: Easy Christmas yule log
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12
Ingredients: 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; Ganache; 2/3 cup thickened cream; 200 gram dark chocolate, finely chopped

Easy Christmas yule log

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

Skip to Recipe

Serves 12

Prep

20M

Cook

Marinate

45M

Total

25M

Ingredients

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

Ganache

2/3 cup thickened cream

200 gram dark chocolate, finely chopped

Method

In a bowl, using an electric mixer, beat cream and vanilla until firm peaks form.

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.

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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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