Black Forest rolled yule log is Christmas 2025’s must-make: simple recipe

This Christmas, skip the expensive store-bought log and craft a showstopping dessert yourself. This easy Black Forest–style rolled Yule log combines a light chocolate sponge, cherry syrup, and a rich mascarpone chantilly. Follow the step-by-step method below for a festive centerpiece that tastes far better than most pâtisserie buys.

Ingredients for six servings — what you’ll need

• For the sponge:

• 4 medium eggs
• 60 g sugar
• 1 packet vanilla sugar
• 40 g all-purpose flour (T45)
• 40 g potato starch
• 30 g unsweetened cocoa powder
• 1 tbsp powdered sugar for dusting

• For the cherry syrup:

• 50 g sugar
• 100 ml water
• 2 cl cherry syrup from the jar

• For the filling:

• 250 g mascarpone
• 200 ml heavy cream (30% fat)
• 50 g icing sugar
• 160 g pitted preserved cherries

• For finishing:

• 1 tsp powdered sugar
• 1 small sprig rosemary
• 4 whole preserved cherries

How to bake the chocolate sponge — tips for a light roll

Oven and egg handling

1. Preheat the oven to 170°C (fan). Separate whites and yolks.
2. Beat the egg whites to stiff peaks. Add the sugar and vanilla sugar gradually.
3. Fold in the yolks gently to keep the batter airy.

Mixing dry ingredients and baking

1. Sift the flour, potato starch, and cocoa over the egg mixture.
2. Fold with a spatula until uniform. Avoid overmixing.
3. Line a 40×30 cm baking tray with parchment. Spread the batter to about 1 cm thick.
4. Bake for 12 minutes. Remove from oven and dust immediately with powdered sugar.
5. Cover with a slightly damp clean kitchen towel to retain moisture and let it cool.

Making the cherry syrup — flavor boost for the sponge

1. Drain the preserved cherries through a fine sieve into a bowl. Save the juice.
2. In a small saucepan combine water and sugar. Bring to a boil until sugar dissolves.
3. Let the syrup cool slightly, then stir in the collected cherry juice.
4. Set the syrup aside to reach room temperature.

Whip the mascarpone chantilly — stable, fluffy filling

1. Chill the mixing bowl and beaters in the fridge first. Cold tools help the cream thicken.
2. Pour cold cream into the chilled bowl. Add mascarpone and begin whipping.
3. When cream thickens, add icing sugar and finish to firm peaks.
4. Transfer the chantilly into a piping bag fitted with a large fluted tip and refrigerate.

Assembling the Black Forest roulade — rolling and chilling

1. Flip the cooled sponge onto the damp towel, with the baking tray underneath. Remove the tray and peel off the parchment.
2. Brush the surface liberally with the cherry syrup using a pastry brush.
3. Spoon or pipe two-thirds of the chantilly over the sponge, leaving a 1 cm edge clear.
4. Scatter the halved pitted cherries evenly across the cream.
5. Use the towel to help roll the sponge tightly from the short edge. Keep the roll compact to avoid cracking.
6. Wrap the log in cling film like a candy and tighten gently. Roll it on the worktop to smooth the shape.
7. Refrigerate overnight, or at least 6 hours, to set the roll firmly.

Final touches and presentation tips

1. Remove the film the next day and place the log on a serving board.
2. Trim both ends with a sharp knife for a clean look.
3. Dust lightly with powdered sugar and pipe rosettes of chantilly along the top.
4. Top each rosette with a whole cherry and tuck a small sprig of rosemary beside it.
5. Keep the finished log chilled until serving and add a final dusting of sugar just before you bring it to the table.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.