No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roulades

Explore 17 recipes, 1 article, 1 gallery, 3 videos, and more

MORE

Buche de Noel

expand

Chocolate Roll with Whipped Cream and Raspberries

expand

Birch de Noel

expand

Genoise Roll with Lemon-Blackberry Semifreddo

expand

Chocolate Wood-Grain

expand

Chocolate Roulade

expand

Figgy Christmas Fruit Roll

Ingredients
  • 12 ounces (3 1/4 cups) walnuts
  • 4 1/2 pounds (about 10 cups) dried figs
  • 4 ounces (3/4 cup) dates, pitted and roughly chopped
  • 6 ounces (1 cup) candied citrus peel, such as orange, roughly chopped
  • 7 ounces bittersweet chocolate, chopped into 1/4-inch pieces
  • 5 ounces (1 cup) pistachios
  • 6 tablespoons brandy, plus more for sprinkling
  • 2 tablespoons anisette
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, freshly ground
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Confectioners' sugar
expand

Yule Logs

Ingredients
  • Vegetable oil cooking spray
  • Caramel Cream
  • 6 large eggs, separated
  • Cornstarch or confectioners' sugar, for surface
  • 3/4 cup granulated sugar
  • 1 pound rolled fondant
  • 1/4 cup best-quality unsweetened cocoa powder
  • Best-quality unsweetened cocoa powder, for dusting
  • 1/4 cup all-purpose flour
  • Sugared White Pine Needles, for serving (optional)
  • Milk-Chocolate Pine Cones, for serving (optional)
expand

Genoise

Ingredients
  • Vegetable-oil cooking spray
  • 2/3 cup sifted cake flour, plus more for pan
  • 1 pinch of salt
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted and cooled
  • Confectioners' sugar, for dusting, if rolling cake
expand

Blackberry Cloud Cake with Pistachios

Ingredients
  • 3 containers (6 ounces each) blackberries (about 4 1/3 cups)
  • 1 1/2 cups plus 2 tablespoons granulated sugar
  • Vegetable oil cooking spray, for parchment
  • 8 large egg whites, room temperature
  • 2 tablespoons cornstarch
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups cold heavy cream
  • 1/4 cup confectioners' sugar, plus more for dusting
  • 1/2 cup shelled salted pistachios, chopped
expand

advertisement

advertisement

advertisement

advertisement