Extra Chestnut Roll with Coconut–Vanilla Cream

If you’re craving a dessert that looks truly elegant yet still feels warm and homemade, this Extra Chestnut Roll with Coconut–Vanilla Cream is the perfect choice. Inspired by a “log” style roll, it features a soft sponge made with Maroni edible chestnuts, gently brushed with rum, then filled with a silky coconut–vanilla custard cream and a hint of cocoa. The flavor is deep and subtly nutty-caramel without feeling heavy—tart dried cranberries add a bright contrast, and a glossy chocolate-style drizzle ties everything together beautifully.

In this post, I’ll guide you through the recipe step by step: how to bake a flexible sponge that won’t crack, how to cook and whip the cream so it stays smooth and stable, and how to finish the roll so it looks truly festive and bakery-worthy. It’s a great option for weekends, holidays, family gatherings, or anytime you want an impressive chestnut dessert without complicated techniques or stress.

added: 16-02-2026
in category Culinary Recipes

Extra Chestnut Roll with Coconut–Vanilla Cream (30 × 35 cm / 12 × 14 in pan)

This is an elegant, chestnut-forward “log” roll: a delicate Maroni chestnut sponge, lightly infused with rum, filled with a coconut milk and vanilla-based cream enriched with chestnuts. Cocoa brings depth, while dried cranberries and a chocolate-style drizzle make it look celebratory and patisserie-like—yet it’s still very much a homemade dessert.

Ingredients (for a 30 × 35 cm / 12 × 14 in pan)

Chestnut Sponge

4 large eggs, separated
5 tbsp water
1 tsp honey
230 g Maroni edible chestnuts (natural; ground or finely chopped)
1/2 tsp baking soda
2 tbsp rum

Cream Filling & Frosting

250 ml coconut milk
3 egg yolks
1 vanilla bean
2 tbsp coconut oil
2 tbsp honey
350 g Maroni edible chestnuts (natural)
1 tsp cocoa powder

Decoration

34 dried cranberries
2 tbsp ground/chopped Maroni chestnuts
2 tbsp coconut milk
1 tbsp cocoa powder
1 tbsp coconut oil
1 tsp honey

Instructions

1) Make the Chestnut Sponge

Preheat the oven to 170°C / 340°F. Line a 30 × 35 cm pan with parchment paper.
Whip the egg whites to soft peaks, gradually adding 2.5 tbsp water.
In a separate bowl, whip the egg yolks, gradually adding the remaining 2.5 tbsp water. Add honey and mix briefly.
Gently fold the yolk mixture into the whites. Add the ground chestnuts and baking soda, and fold carefully with a spatula (avoid overmixing).
Spread the batter evenly in the pan and bake for about 20 minutes.
While still warm, roll the sponge (with the parchment or using a clean kitchen towel) and let it cool on a rack—this helps it “set” the shape and prevents cracking later.

2) Make the Coconut–Vanilla Chestnut Cream

Heat the coconut milk with honey and the scraped seeds from the vanilla bean until very hot (do not boil hard).
In a bowl, whisk the egg yolks by hand.
Slowly whisk the hot coconut milk into the yolks (tempering), little by little.
Pour everything back into the saucepan and cook over low heat, stirring constantly, until thickened into a custard. Do not let it boil.
Remove from heat, pour into a clean, cool bowl (glass is ideal), and let it cool completely.
Once cold, beat with an electric mixer until lighter and creamy, gradually adding coconut oil, chestnuts, and cocoa.

3) Assemble the Roll

Unroll the cooled sponge and lightly drizzle with rum.
Spread half of the cream over the sponge, leaving a 1–2 cm (1/2–3/4 in) border at the edge.
Roll it up gently using the towel to help.
Spread the remaining cream evenly over the outside (a damp knife helps smooth it).
Chill in the refrigerator while you prepare the decoration.

4) Decorate & Make the “Chocolate” Drizzle

Soak the dried cranberries in hot water to soften and plump them up, then drain well.
For the drizzle, simmer coconut milk with cocoa for about 3 minutes until slightly thickened. Remove from heat and stir in coconut oil and honey.
Sprinkle the roll with ground/chopped chestnuts, drizzle with the cocoa sauce if desired, and decorate with the drained cranberries.
Keep chilled until serving.

Tips, Notes & Fun Details

A “fatörzs” (log-style) roll looks impressive, but it doesn’t require advanced pastry skills—the real secret is a flexible sponge and a stable cream. In this extra chestnut version, Maroni edible chestnuts do the heavy lifting: they give the sponge a soft, satisfying bite and build that signature nutty-caramel depth in the cream. To avoid cracks, roll the sponge while it’s still warm so it stays pliable and “remembers” the shape. Also, don’t overbake—aim for a springy texture rather than a dry sheet. When spreading the filling, leaving a small border keeps the roll tidy because the cream naturally moves outward as you roll.

The coconut–vanilla custard needs gentle heat and patience. The most common mistake is letting it boil after adding yolks, which can cause curdling and a grainy texture. Keep the heat low and stir constantly until it thickens. For an extra-silky finish, you can strain the hot custard through a fine sieve before cooling—an easy step that gives a noticeably more luxurious mouthfeel. The decoration is what creates the “log” illusion: the chestnut sprinkle mimics bark, the cocoa drizzle looks like glossy chocolate streaks, and softened dried cranberries add a juicy, jewel-like contrast. For clean slices, cut with a knife dipped in hot water and wiped dry between cuts—this keeps the cream neat and the spiral beautiful.

For best flavor and texture, chill the roll for a few hours so the cream sets and the vanilla, cocoa, and chestnut aromas meld together. If you’re serving guests, making it the day before is a smart move: it tastes even better and makes hosting much easier.