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Easter Rocky Road Roulade

Easter Rocky Road Roulade

A soft chocolate roulade filled with whipped cream, marshmallows, nuts, and chocolate chunks—rich, textured, and perfect for special occasions.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8 slices
Course: Dessert
Cuisine: European
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Chocolate Roulade
  • 4 large eggs separated
  • 100 g dark chocolate melted and slightly cooled
  • 75 g sugar
  • 1 tbsp cocoa powder
  • 1 tsp vanilla extract
For the Rocky Road Filling
  • 200 ml heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup mini marshmallows
  • ½ cup chopped nuts almonds or walnuts work beautifully
  • ½ cup chocolate chunks or chips
Optional Toppings
  • Powdered sugar for dusting
  • Melted chocolate drizzle
  • Extra marshmallows or nuts for garnish

Method
 

  1. Beat egg yolks with sugar, then mix in melted chocolate, cocoa, and vanilla.
  2. Whip egg whites and gently fold into the mixture.
  3. Spread into tray and bake for 10–12 minutes.
  4. Roll while warm and cool completely.
  5. Whip cream and fold in marshmallows, nuts, and chocolate.
  6. Unroll, spread filling, and roll again.
  7. Chill, dust with sugar, and slice to serve.

Notes

  • Best served slightly chilled
  • Keeps well in fridge for 2 days
  • Avoid freezing after filling (texture changes)