Peppermint Log | Pastry Recipes


Peppermint and chocolate go hand in hand in this update to a festive classic. With dark chocolate, silky whipped cream and a refreshing center, this peppermint yule log is the perfect after-dinner treat.

A sprinkle of icing sugar gives a snowy finishing touch, while a few sprigs of mint add a splash of color to this chocolatey pastry. Rather fan of chocolate orange? Replace mint chocolate matchmakers with chopped chocolate orange and add a few dashes of orange extract instead of mint. For the perfect finishing touch, garnish with cake sparklers just before serving.


  • 6 large eggs (separated)
  • 150g caster sugar
  • 50g cocoa powder
  • 1 teaspoon vanilla extract
  • 200g mint dessert or similar (finely chopped)
  • 200 ml fresh cream
  • 100g icing sugar
  • A few drops of peppermint extract
  • A few sprigs of fresh mint leaves to garnish


  1. Preheat the oven to 180°C/Mark Gas 4/350°F. Cut a section of parchment paper to fit a shallow baking pan or brioche pan.
  2. Whisk the egg whites with a little sugar until stiff.
  3. In another bowl, whisk the egg yolks, vanilla and remaining sugar until they become lighter and thicker.
  4. Add the cocoa to the egg yolk mixture and mix. Roughly mix in a few spoonfuls of egg whites to make the mixture easier to blend.
  5. Add the remaining egg white, taking care to squeeze as little air out of the mixture as possible. Use a figure-eight folding action rather than stirring to keep as many bubbles in the mixture as possible to ensure a light sponge.
  6. Spread evenly in your pan, sprinkle with chopped mint chocolates and bake in preheated oven for 20 minutes, until just set.
  7. Leave to cool slightly then turn over onto another sheet of baking paper. Carefully peel off the cooked on paper. Cover with cling film or a clean tea towel and leave to cool.
  8. Whip cream, peppermint extract and icing sugar until stiff peaks form.
  9. Uncover the biscuit and spread it evenly with the whipped cream. Using parchment paper, gently roll into a log shape. You can cut sections to look like branches if you like.
  10. Decorate with mint leaves and icing sugar.

Tips for making this peppermint log

For a more adult version, you can add a little mint liqueur to the cream filling.

You might also like…

Chocolate log (opens in a new tab)

Swiss chocolate roll (opens in a new tab)

Chocolate roulade (opens in a new tab)


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