Christmas Chocolate Wafer Roll Cream Cake

Ingredients

• 2 large Egg yolks (room temperature)
• 1 tablespoon Lemon juice (freshly squeezed from half a lemon)
• 100 g Granulated sugar (refined white sugar)
• 50 g Cornstarch (for thickening)
• 500 ml Whole milk (room temperature)
• 100 g White chocolate (break into small pieces for easy melting)
• 800 g Chocolate‑filled wafer rolls (e.g., chocolate‑filled snack rolls, broken if needed)
• to taste Grated coconut (unsweetened, toasted optional)
• 1 Lemon (thin slice for garnish)

Instructions

1. Whisk base ingredients

   In a mixing bowl whisk together the 2 egg yolks, the juice of half a lemon, 100 g sugar and 50 g cornstarch until the mixture is smooth and pale.

   Time: PT5M

2. Heat the custard

   Add the 500 ml milk to the bowl, then transfer the mixture to a saucepan. Cook over medium‑low heat, stirring continuously, until the custard thickens and coats the back of a spoon.

   Time: PT10M

   Temperature: medium‑low heat

3. Incorporate white chocolate

   Remove the saucepan from the heat and stir in the 100 g white chocolate pieces until completely melted and the custard is glossy.

   Time: PT2M

4. Cool the custard

   Let the custard sit at room temperature, stirring occasionally, until it no longer feels warm to the touch.

   Time: PT20M

5. Prepare the pan and wafers

   Line a removable‑bottom cake pan with parchment paper. Arrange the chocolate‑filled wafer rolls in the pan, overlapping slightly so the whole base is covered.

   Time: PT5M

6. Add the custard layer

   Pour the cooled custard over the arranged wafers. Use a spatula to spread it evenly, making sure every wafer is coated.

   Time: PT5M

7. Chill the dessert

   Cover the pan with plastic wrap and place it in the refrigerator for at least 3 hours, or until the custard is firm.

   Time: PT180M

   Temperature: 4°C (refrigerator)

8. Unmold and garnish

   Run a thin blade of warm water around the edge of the pan if needed, then gently release the cake. Transfer to a serving plate and garnish with grated coconut and a thin lemon slice.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Egg yolks: 2 tbsp pasteurized egg yolks
• Instead of Lemon juice: bottled lemon juice
• Instead of Granulated sugar: caster sugar
• Instead of Cornstarch: all‑purpose flour (use double amount)
• Instead of Whole milk: 2% milk, unsweetened almond milk (flavor will change)
• Instead of White chocolate: white chocolate chips, cocoa butter + powdered sugar
• Instead of Chocolate‑filled wafer rolls: plain chocolate wafer sheets, spread with melted chocolate
• Instead of Grated coconut: toasted coconut flakes
• Instead of Lemon: orange slice

Equipment Needed

• Mixing bowl
• Whisk
• Saucepan
• Spatula or wooden spoon
• Measuring cups and spoons
• Parchment paper
• Removable‑bottom cake pan
• Refrigerator
• Grater
• Knife
• Serving plate

Critical Steps — Do Not Skip

• Thickening the custard without boiling (step 2)
• Fully melting the white chocolate for a smooth texture (step 3)
• Evenly coating the wafer rolls with custard (step 6)
• Chilling for a full 3 hours to set the dessert (step 7)

Chef Tips from the Video

• Use high‑quality white chocolate for a glossy, smooth finish.
• Room‑temperature milk incorporates more easily and reduces the risk of lumps.
• For extra festive flair, sprinkle a few red cranberries on top before serving.

Troubleshooting

Storage

Refrigerator: Store covered for up to 3 days.

Freezer: Not recommended – wafers become soggy.

Room temperature: Can sit out for up to 2 hours after unmolding.

Make-Ahead Tips

• The white‑chocolate custard can be prepared a day ahead and kept refrigerated.
• Assemble the dessert up to step 6, then cover and chill; add the garnish just before serving.