1-First, prepare the sugared cranberries and rosemary by simmering 1 cup water and 1 cup granulated sugar to make a syrup, then soak the fresh cranberries and rosemary sprigs in it overnight. Drain them, coat with granulated sugar, and let them dry for that perfect festive touch. Preheat your oven to the right temperature and line a jelly roll pan with parchment paper, spraying it lightly with nonstick spray to keep things simple.

2-Next, whisk together the cake ingredients: 1 cup cake flour, 1/4 cup unsweetened natural cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Beat the egg whites with 1/2 cup sugar until they form stiff peaks, and in another bowl, beat the egg yolks with 1/4 cup sugar, oil, and vanilla until thickened. Gently fold the egg whites and dry ingredients into the yolk mixture to keep the batter airy.

3-Spread the batter evenly in the pan, remove any air bubbles, and bake for about 15 minutes until it’s springy. Immediately invert the cake onto a cocoa-dusted kitchen towel or parchment paper and roll it while warm, then let it cool fully rolled. For the meringue mushrooms, whip the egg whites with cream of tartar and salt to soft peaks, add sugar gradually, and beat to stiff peaks. Pipe shapes onto parchment and bake at a low temperature of about 200°F/90°C for 2 hours, then assemble with melted chocolate and dust with cocoa powder if you like.

4-Whip the heavy cream with your choice of liqueur or substitute, confectioners’ sugar, and cocoa powder to medium-stiff peaks for the filling. Unroll the cooled cake, spread the whipped cream evenly while leaving a 1-inch border, sprinkle with hazelnuts, and re-roll without the towel. Dust with cocoa powder if needed and refrigerate for at least 3 hours. Prepare the ganache by heating 1/2 cup heavy cream until simmering, pour over 4 ounces chopped chocolate, stir until smooth, and cool until thickened.

5-Finally, slice a diagonal piece from the cake roll to make a branch, attach it to the side, and cover the whole cake with ganache. Use a fork to create a bark-like texture, then decorate with meringue mushrooms, sugared cranberries, rosemary sprigs, and a light dusting of confectioners’ sugar. After all that, store it covered in the refrigerator for up to 3 days and bring it to near room temperature before serving for the best texture. For another easy breakfast option that complements this treat, try our chocolate banana overnight oats recipe on the blog.