Make your Christmas table unique with our old-fashioned jelly roll recipes. 5 variants that you will love!

Do you want to surprise your family with something new on the Christmas table?

Prepare one of our recipes for an egg white roulade!

They look luxurious, taste delicious, and are easy to prepare.
Let’s look at them together!

Chocolate-coffee Meringue Jelly Roll

Make your Christmas holidays special with a new treat. A perfect roulade combining the flavors of snow meringue, chocolate, and coffee is guaranteed to please the whole family!

Ingredients

• sunflower oil to erase the mold
• 6 medium-sized egg whites
• 1 1/2 cup powdered sugar
• 2 tablespoons plain flour
• 1/4 cup ground almonds
• 1 teaspoon of espresso dissolved in 1 teaspoon of boiling water
• a handful of peeled almonds
• dark chocolate, melted, for drizzling

For the chocolate spread:

• 1 cup dark chocolate (70% cocoa), chopped into pieces
• 1/4 cup salted butter
• 1/2 cup whipping cream
• ½ teaspoon sea salt flakes

For the cream:

• 1 cup whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon of espresso dissolved in 1 teaspoon of boiling water

Method

• Heat the oven to 390°F.
• Line a baking tray with baking paper and then lightly oil the paper.
• In a large, clean bowl, beat the egg whites with an electric mixer until stiff, glossy, and hold their shape.
• On low speed, beat in the sugar a little at a time, then add the flour, ground almonds, and coffee.
• Spread the mixture evenly on the baking sheet, spread the almonds evenly, and bake for 8 minutes.
• Reduce the oven temperature to 320°F and bake for another 20-25 minutes.
• Remove the baked dough from the baking sheet and the paper and cool on a wire rack for 10 minutes, then turn out onto another piece of parchment paper and leave to cool completely.
• Meanwhile, melt the chocolate in a heatproof bowl over a pot of simmering water (do not let the water touch the bowl).
• Mix the butter gently when the chocolate has melted, then cool for 15 minutes.
• Gradually add the cream (beating with a whisk between additions), and then add the salt.
• Spread evenly over the chilled dough and refrigerate the dessert for 15 minutes.
• Place the cream, icing sugar, and coffee in a clean mixing bowl for the filling.
• Beat with an electric mixer until the mixture begins to thicken.
• Beat until the mixture forms soft peaks.
• Spread the cream on the chocolate spread.
• Use baking paper to roll the roulade (start with the short edge).
• Wrap the paper tightly and refrigerate for at least 3 hours.
• Put the cooled roll on a plate, drizzle with melted chocolate, and cut.
• Enjoy it!

Egg White Roll Cake

This egg white roll cake is light, soft, moist, and filled with whipped cream and fresh strawberries. It’s a very delicious cake treat not to be missed.

This light, soft, and supple egg white roll is filled with whipped cream and fresh strawberries, which will illuminate your Christmas menu. Surprise your family with this delicacy; they will want it every Christmas.

Ingredients

• 3 tablespoons of vegetable oil
• 1/2 cup of milk
• 1/4 cup powdered sugar
• 1/4 cup plain flour
• 1/4 teaspoon of vanilla powder
• 3 tablespoons of rice flour
• 4 egg whites
• 1/4 cup powdered sugar
• 1/2 cup whipping cream
• 8 fresh whole strawberries

Method

• Preheat the oven to 320°F.
• Line a middle-sized baking tray with baking paper and grease with oil.
• Mix the oil, milk, and sugar in a bowl.
• Sift the plain flour, rice flour, and vanilla powder into the mixture and mix well with a hand whisk.
• Whip the egg whites to a foam, add sugar in batches, and whip until foamy.
• Add one-third of the egg white mixture to the flour mixture and gently fold with a rubber spatula, then add the remaining egg white mixture and gently fold again until incorporated.
• Pour the batter onto the prepared baking sheet and spread it evenly with a palette knife.
• Bake for about 12-15 minutes.
• When the dough is ready, remove it from the pan, remove the baking paper, and let it cool.
• Whip the whipping cream and spread it evenly over the baked dough.
• Top with whole strawberries.
• Roll gently the roulade from the edge and put it in the fridge for a few hours until it hardens.
• Trim the sides of the roulade and dust the top with a little powdered sugar.
• Decorate as desired before serving.
• Enjoy your meal!

Christmas Meringue Roulade

Do you have an excess of egg whites in the fridge? Don’t know how to use them? Then try this delicious egg white roll! It looks beautiful, tastes luxurious, and is also easy to prepare.

Ingredients

For the dough:

• Egg whites from approx.8 eggs
• 1 cup granulated sugar
• 1/2 cup plain flour
• 1/4 cup ground hazelnuts

For the cream:

• 1 1/2 cup mascarpone
• 1 cup whipping cream
• powdered sugar to taste

To finish:

• berry jam

Method

• Beat the egg whites together with the sugar until thick, shiny snow.
• Mix flour mixed with ground nuts into the whipped snow.
• Line the bottom of a large tray with a higher rim with baking paper, brush it with melted butter, and lightly sprinkle with coarse flour.
• Spread the dough on the baking sheet with either a pastry spatula or a long knife evenly to the edges of the baking sheet.
• Bake in an oven heated to 200 degrees for 10 minutes.
• After baking, carefully turn the dough onto clean baking paper and remove the paper on which you baked the dough.
• Gently roll the dough together with baking paper and leave to cool.
• Meanwhile, prepare the cream.
• Mix the whipped cream into the mascarpone and sweeten it to taste (but it is not necessary).
• Carefully unroll the cooled roll, spread it with jam and cream, and roll again.
• Serve the roulade well chilled.

Cranberry White Chocolate Meringue Roll

This delicious meringue roulade is perfect for celebrating the winter holidays. Light and airy meringues with a white chocolate filling and fresh fruit jam are bound to be loved by everyone!

Ingredients

For the jam:

• 9 oz cranberries, fresh or frozen
• 1/4 cup sugar
• 1 tablespoon orange juice
• zest from an orange

For the meringues:

• 4 egg whites, room temperature
• 1/4 teaspoon salt
• 1 teaspoon corn flour
• 1 teaspoon vinegar or lemon juice
• 1 teaspoon vanilla extract
• 3/4 cup powdered sugar
• 1/3 cup sliced ​​almonds
• powdered sugar for sprinkling

For the white chocolate filling:

• 5.5 oz white chocolate
• 3 tbsp whipping cream
• 3/4 cup whipping cream, chilled

For decoration:

• whipped cream
• White chocolate curls
• golden edible powder
• fresh rosemary

Method

• First, prepare cranberry orange jam so it has time to cool down. 
•  Place cranberries, sugar, and orange juice into a saucepan and bring to a boil while stirring constantly. 
• Simmer for about 10 minutes or until thickens.
• Add orange zest, stir to combine, and remove from heat. 
• Set aside to cool until ready to use.
• Prepare the meringues:
• Preheat the oven to 375°F.
• Grease and line a 9×13 pan with parchment paper. 
• Set aside until you are ready to use it.
• In a large bowl add whites and salt and start whipping until foamy. 
• Add vinegar, vanilla extract, and cornstarch.
• Gradually add the sugar and continue beating until stiff peaks form, about 5 minutes more.
• Spread the egg white mixture evenly on the prepared baking sheet.
• Sprinkle almond slices on top.
• Bake for 10 minutes, reduce the oven temperature to 320°F, and bake for 15 minutes more until slightly brown.
• Let cool slightly on the pan for 5 minutes.
• Dust with powdered sugar.
• Flip onto parchment paper. 
• Remove the lining parchment.
• Let cool completely.
• Meanwhile, prepare the white chocolate filling.
• Melt the chocolate and 3 tablespoons of whipping cream in a water bath.
• Allow to cool to room temperature.
• In another bowl, whip cream until stiff peaks form.
• Gradually fold the melted chocolate into the whipped cream. 
• Refrigerate until ready to use.
• Spread the cranberry jam over the meringue.
• Spread the white chocolate filling on top.
• Leave about a ½ inch border around the edge of the meringue.
• Gently roll the meringue into a log.
• Refrigerate for about 2 hours before serving.
• Before serving, dust the roll with powdered sugar.
• Pipe some whipped cream on top. 
• You can decorate with white chocolate curls, fresh rosemary, and dust with gold edible powder if desired. 
• Bon apetite!

Peppermint Cream Meringue Roulade

A light, fluffy, gluten-free egg white roll with chocolate and mint will satisfy your taste buds. It looks beautiful and tastes even better. See for yourself!

Ingredients

For the roulade:

• 4 large egg whites
• 1 cup caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• flavourless oil for greasing

For filling and decoration:

• 1 tbsp icing sugar, plus extra to dust
• 1 1/2 cup double cream
• 1 tsp peppermint extract, or to taste
• a few drops of green and blue food coloring
• table of dark chocolate (we recommend Lindt Excellence Mint Intense chocolate)
• a few sprigs of mint to serve
• pouring cream to serve

Method

• Preheat the oven to 350°F.
• Grease a small tray and line it with baking paper.
• Beat the egg whites to stiff peaks in a large, clean bowl using an electric whisk. 
• Gradually add the sugar, a spoonful at a time, whisking until the mixture is thick and glossy – don’t rush this process; give it time to be incorporated after each addition.
• Beat in the cornflour and vinegar, then spread the meringue into the tin.
• Bake for 20-25 minutes until the top is set with a soft, pale golden crust. 
• It will puff up a lot, then deflate again as it cools.
• Lay a large sheet of baking paper on the work surface and dust it with icing sugar.
• Flip the baked meringues over and leave the baking paper in place.
• Leave to cool.
• Place the icing sugar, cream and peppermint extract in a large bowl and stir in a few drops each of green and blue food colouring until you have a pale mint green. 
• Whip to soft peaks.
• Peel the lining paper away from the cooled meringue and spread with the peppermint cream.
• Coarsely grate half the dark chocolate over.
• Starting with the long edge closest to you and using the edge of the paper to help, roll up the meringue as tightly as possible. 
• Place onto a flat serving plate or board with the join underneath.
• Shave a few curls from the remaining chocolate using a veg peeler; set aside for the top. 
• Break the rest in a heatproof bowl set over a pan of simmering water.
• Dust the roulade with icing sugar and drizzle with the melted chocolate. 
• Scatter on the mint and chocolate curls and serve with cream. 

And how did you like the Christmas roll recipes today? Let us know in the comments!