If you love chocolate, marshmallows, and all things indulgent, this Easter Rocky Road Roulade is about to become your new favorite dessert. Imagine a rich chocolate sponge, soft and airy, rolled up with a creamy chocolate filling, crunchy nuts, chewy marshmallows, and festive Easter treats. It’s a show-stopping dessert that looks fancy but is surprisingly easy to make. Whether you’re hosting Easter brunch, impressing guests, or just treating yourself, this roulade will steal the spotlight!
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Why You’ll Love This Recipe
- Decadent & Chocolatey – A rich, fudgy sponge wrapped around a luscious rocky road filling.
- Festive & Fun – Loaded with Easter candy, mini eggs, and colorful marshmallows for a seasonal touch.
- Soft & Crunchy Contrast – The perfect balance of creamy, chewy, and crunchy textures in every bite.
- Make-Ahead Friendly – Prepare in advance and let it chill for a stress-free dessert.
- Easier Than It Looks – Roulades may seem fancy, but I’ll walk you through it step by step!
Ingredients in Easter Rocky Road Roulade
This recipe takes classic rocky road flavors and transforms them into a gorgeous chocolate roulade.
Chocolate Sponge Cake – A light yet rich chocolate base that rolls up beautifully without cracking.
Whipped Chocolate Cream – A smooth, creamy filling that ties everything together.
Mini Marshmallows – Soft and chewy, adding that signature rocky road texture.
Crushed Biscuits – Digestive biscuits or graham crackers provide a slight crunch.
Chopped Nuts – Hazelnuts, almonds, or walnuts add a delicious crunch (optional if nut-free).
Mini Chocolate Eggs – A festive Easter touch that adds extra sweetness and crunch.
Melted Chocolate Drizzle – A final touch for extra indulgence and a glossy finish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s break this down into easy steps to create a stunning Easter roulade:
Preheat the Oven: Set your oven to 350°F (175°C). Line a jelly roll pan with parchment paper to prevent sticking.
Make the Chocolate Sponge: Whisk eggs and sugar until light and fluffy, then gently fold in cocoa powder, flour, and melted chocolate. Spread the batter evenly onto the prepared pan.
Bake Until Just Set: Bake for about 10 minutes until the cake springs back when touched. Be careful not to overbake—it should be soft and flexible.
Roll the Cake While Warm: While the sponge is still warm, roll it up (with the parchment paper) from the short end. This prevents cracks when rolling it later with the filling. Let it cool completely.
Prepare the Filling: Whip the cream until thick, then fold in melted chocolate, crushed biscuits, marshmallows, nuts, and mini eggs.
Assemble the Roulade: Unroll the cooled sponge and spread the filling evenly over the surface. Carefully roll it back up, peeling away the parchment as you go.
Chill for Best Results: Wrap the roulade in plastic wrap and refrigerate for at least 1 hour to set.
Decorate & Serve: Drizzle with melted chocolate and top with extra mini eggs and crushed biscuits for a festive finish. Slice and enjoy!
How to Serve Easter Rocky Road Roulade
- As a Centerpiece Dessert – A stunning Easter treat that looks as good as it tastes.
- With a Scoop of Ice Cream – Serve with vanilla or chocolate ice cream for extra indulgence.
- With a Dusting of Powdered Sugar – A simple but elegant way to finish.
- Paired with Coffee or Tea – A rich, chocolatey treat alongside your favorite drink.
Additional Tips
- Roll While Warm: Rolling the sponge while it’s still warm prevents cracking later.
- Don’t Overfill: Too much filling can make it difficult to roll neatly.
- Use a Serrated Knife to Slice: This helps get clean, even slices without squishing the roulade.
- Customize the Fillings: Swap mini eggs for other Easter candies or add dried fruit for extra chewiness.
- Store Properly: Keep the roulade in an airtight container in the fridge for up to 3 days.
FAQ Section
Q1: Can I make this roulade ahead of time?
A1: Yes! You can prepare it a day in advance and store it in the fridge until ready to serve.
Q2: What’s the best way to roll a roulade without cracking?
A2: Roll it while warm in parchment paper, then let it cool in the rolled shape before adding the filling.
Q3: Can I make this nut-free?
A3: Absolutely! Just leave out the chopped nuts and use extra marshmallows or biscuit pieces instead.
Q4: How do I get a smooth chocolate drizzle?
A4: Melt chocolate with a little coconut oil or butter for a glossy, easy-to-drizzle finish.
Q5: Can I freeze the roulade?
A5: Yes! Wrap it tightly in plastic wrap and freeze for up to a month. Thaw in the fridge before serving.
Q6: What biscuits work best for the filling?
A6: Digestive biscuits, graham crackers, or shortbread cookies all work well.
Q7: Can I use white chocolate instead?
A7: Yes! White chocolate makes a fun twist, especially with pastel Easter candies.
Q8: Do I have to use mini eggs?
A8: Not at all! You can use chopped chocolate bars, M&Ms, or any festive candy.
Q9: How long does it take to set in the fridge?
A9: At least 1 hour, but overnight is even better for the best texture.
Q10: Can I serve this warm?
A10: It’s best served chilled, but you can let it sit at room temperature for 15 minutes before slicing.
Final Thoughts
This Easter Rocky Road Roulade is the ultimate combination of rich chocolate, crunchy textures, and festive Easter fun. It’s surprisingly easy to make, looks absolutely stunning, and will impress everyone at your Easter gathering. Give it a try, and don’t forget to share your delicious creation!
Print
Easter Rocky Road Roulade
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This indulgent Easter Rocky Road Roulade combines a light chocolate sponge with creamy Biscoff filling, whipped cream, and a crunchy mix of Easter chocolates, nuts, and biscuits. Topped with melted chocolate and extra treats, it’s the perfect Easter showstopper!
Ingredients
For the Sponge:
- 6 medium free-range eggs, separated
- 100g caster sugar
- 35g cocoa powder, plus extra to dust
- 15g plain flour
For the Filling:
- 4 tbsp Biscoff spread or dulce de leche sauce
- 300ml double cream
- 300g mixed Easter chocolates, roughly broken (mini eggs, Easter egg bits, Toblerone)
- 75g roughly chopped toasted nuts (hazelnuts, optional salted peanuts)
- 100g biscuits, broken into chunks (Choco Leibniz, chocolate chip, or peanut cookies)
For the Topping:
- 90g milk chocolate, finely chopped
Instructions
-
Prepare the Sponge:
- Preheat oven to 180°C (160°C fan).
- Line a 25cm x 33cm Swiss roll tin with baking paper.
- In a large bowl, whisk the egg yolks and sugar until thick and creamy (~5 minutes).
- Sift in the cocoa and flour, then gently fold with a metal spoon.
- In a separate bowl, whisk the egg whites until stiff.
- Fold 2 heaped tablespoons into the chocolate mixture to loosen, then gently fold in the rest.
-
Bake the Sponge:
- Pour the mixture into the tin, smooth the top, and bake for 12-15 minutes until springy.
- Let cool for 5 minutes, then turn out onto a cocoa-dusted baking paper sheet.
- Peel off the lining paper, roll the sponge loosely using the baking paper, and cool completely.
-
Assemble the Roulade:
- Unroll the sponge and spread Biscoff or dulce de leche in pockets.
- Whip the cream until soft peaks form and spread evenly.
- Sprinkle ⅔ of the chocolates, nuts, and biscuits over the cream.
- Roll the sponge back up, using the baking paper to help.
-
Finish with Toppings:
- Melt the milk chocolate over a pan of simmering water. Let cool for 5-10 minutes before pouring over the roulade.
- Sprinkle with remaining chocolates, nuts, and biscuits, pressing in if needed.
-
Serve & Enjoy!
- Slice and serve with a good cup of coffee!
Notes
- Make Ahead: Assemble and chill for up to 24 hours before serving.
- Storage: Keep in the fridge for up to 3 days.
- Variations: Swap Biscoff for Nutella, caramel sauce, or peanut butter!
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 32 g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6 g
- Cholesterol: 120mg