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White Chocolate Recipe Roulade with Baileys

White chocolate roulade with Baileys

Published: June 19, 2015 at 12:46 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 10

Treat your loved ones to a great dessert with this luxurious festive bake made with white chocolate and Baileys. It's easy to make and requires very little effort, prepare it next time you host a dinner party

Nutrition:
NutrientUnit
kcal435
fat31g
carbs31.8g
fibre0.4g
protein5.7g
salt0.5g
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Try this white chocolate roulade, then check out our chocolate roulade, yule log and more Christmas dessert ideas.

Ingredients

  • 4 eggs
  • 100g golden caster sugar, plus more for sprinkling
  • 100g self-raising flour
  • to decorate white pearlised sprinkles

FILLING

  • 200g white chocolate
  • 4 tbsp Baileys
  • 400ml  double cream

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Line a swiss roll tin about 24cm x 30cm with non-stick baking paper, allowing for 2cm to protrude above the sides.

  • STEP 2

    Whisk the eggs and sugar together in a stand mixer or with beaters until the mixture is pale and very fluffy. Sift in the flour and fold with a large spoon as quickly as you can, trying not to squash the air out of the mixture. Spoon it quickly into the tin and level the top. Bake for 8-10 minutes or until the sponge feels firm when you press it.

  • STEP 3

    Lay another piece of baking paper out and sprinkle it with some caster sugar, then turn out the sponge onto the sugar and roll it up gently in the paper. Leave it to cool.

  • STEP 4

    Melt the chocolate with 2 tbsp Baileys, add 2 tbsp of the cream, leave it to sit for a minute and then fold everything together. Leave to cool. Meanwhile, whip the remaining cream until it is stiff enough to hold a peak, then fold it into the cooled white chocolate mixture.

  • STEP 5

    Carefully unroll the sponge but don’t try to force it flat. Brush the remaining Baileys over the inside. Spread a little of the chocolate cream over the surface, leaving a 1cm border, then use the paper to help you re-roll the sponge. Put it seam-side down on the plate you want to serve it on. Spread the remaining chocolate cream over the roll and scatter on some sprinkles. Chill until ready to serve.

Check out our other Baileys recipes

Baileys Tiramisu in a dish with a slice cut out

Discover more delicious boozy bakes

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