Skip to content
Back Back to Insurance menu Go to Insurance
Back Back to Saga Money Go to Saga Money
Back Back to Saga Magazine menu Go to Magazine
Search Magazine

Mary Berry's chocolate and hazelnut boozy roulade

Mary Berry / 06 October 2019

A delightful celebratory chocolate roulade with a boozy Baileys filling from Mary Berry, Queen of Cakes, perfect for a Christmas dessert.

Mary Berry's chocolate and hazelnut boozy roulade
Mary Berry's chocolate and hazelnut boozy roulade

Cooking time

40 minutes




  • 175g (6oz) plain chocolate, broken into pieces
  • 6 eggs, separated
  • 175g (6oz) caster sugar
  • 2 level tbsp cocoa, sieved
  • 50g (13⁄4 oz) chopped and roasted hazelnuts

For the filling

  • 300ml (10fl oz) double cream
  • 2–3 tbsp Baileys Irish Cream

For the hazelnut praline

  • 100g (31⁄2 oz) granulated sugar
  • 50g (13⁄4 oz) whole blanched hazelnuts, halved
  • icing sugar, to dust

Special equipment

  • 23 x 33cm (9 x 13in) Swiss roll tin, greased and lined with non-stick baking paper


The perfect celebratory dessert for any special occasion, especially Christmas. If you haven’t time to make praline, top with a coarsely crushed bought praline bar.

1. Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Melt the chocolate slowly in a bowl over a pan of hot water. Allow to cool slightly until warm but still runny.

2. Whisk the egg whites in a large mixing bowl until stiff but not dry. Put the sugar and egg yolks into a separate large bowl and whisk until light, thick, and creamy. Add the melted chocolate and stir until blended.

3. Gently stir two large spoonfuls of the egg whites into the mixture, then fold in the remaining egg whites, followed by the cocoa. Stir in the hazelnuts. Pour into the prepared tin and gently level the surface. Bake for 20–25 minutes or until risen.

4. Remove the cake from the oven and set aside to cool in the tin.

5. Whip the cream into soft peaks and stir in the Baileys. Dust a large piece of non-stick baking parchment with icing sugar. Turn the cake out onto the paper and peel off the lining paper, then spread with the whipped cream. Make a cut part way through the roulade along the short edge nearest to you, about 2cm (3⁄4 inch) in. Roll up the cake, tightly to start with and using the paper to help. Don’t worry if it cracks – that is quite normal and part of its charm! Place on a long plate.

6. To make the praline, put the sugar and 3 tablespoons of water into a stainless steel saucepan. Stir over a low heat until the sugar has dissolved. When clear, bring up to the boil. Boil until a medium straw colour. Add the hazelnuts, then pour quickly onto a baking sheet lined with non-stick paper. Leave to cool slightly, then use a teaspoon to carefully group together small clusters of nuts. Leave to cool and become hard. When set, break into pieces and arrange on the top of the roulade. Sprinkle with icing sugar to serve.

In the Aga

Bake the roulade on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners for about 18 minutes – turn round half way through.

Mary Berry Cooks Up a Feast

The new edition of Mary Berry Cooks up a Feast by Mary Berry and Lucy Young is published by DK (3 October 2019, £25)

See more fabulous recipes from Mary Berry

Cooking for Christmas? Take a look at our delicious Christmas recipes


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.