Introduction to the Recipe
The Oreo Cream Chocolate Roll is the perfect fusion of a classic Swiss roll and the world’s favorite cookie. This dessert is indulgent yet refined, with a rich chocolate sponge cake wrapped around a fluffy Oreo cream filling, all topped with a drizzle of melted chocolate and crushed cookies. It’s as stunning to serve as it is satisfying to eat—ideal for celebrations, holidays, or anytime you want to impress with a homemade treat.
This dessert not only delivers visually with its elegant swirl and decorative topping, but it also balances flavors and textures beautifully. The soft, cocoa-rich sponge cake contrasts with the light, airy cream and the slight crunch of Oreo cookie pieces throughout. For home bakers looking to expand their repertoire beyond cupcakes and brownies, this chocolate roll cake offers a step up in technique without being overly complicated.
If you love baking with Oreo cookies, you’ll appreciate how versatile they are in both texture and taste. They retain a pleasant crunch in cream fillings, add a nostalgic cookie flavor, and pair perfectly with chocolate. You can explore the story behind this iconic treat in Oreo, which highlights its rise as a dessert staple and why it continues to be used in countless recipes. To get inspired by similar chocolate-based bakes, check out Chocolate Desserts on Pinterest, where rolled cakes and filled sponges take center stage in layered and decorated form.
What sets this recipe apart is the use of a light sponge cake that’s flexible enough to roll without cracking, paired with a stabilized whipped cream filling that holds its shape when sliced. This ensures both great texture and visual appeal. Whether you’re a beginner baker or experienced in making roulades, this dessert is surprisingly manageable thanks to its short bake time and simple assembly.
For more chocolate-focused desserts that balance indulgence with technique, explore our collection of homemade chocolate cake recipes designed for every skill level. Like this roll, they blend rich flavor with creative presentation, offering show-stopping results from straightforward methods.
Why You’ll Love This Oreo Cream Chocolate Roll
The Oreo Cream Chocolate Roll offers everything you want in a dessert—rich chocolate flavor, a soft and airy sponge, and a light, cookies-and-cream filling that satisfies without overwhelming. This recipe combines elegant presentation with nostalgic taste, making it a standout choice for gatherings, holidays, or a weekend baking project.
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Visually Stunning: The swirled roll looks like it came from a bakery, yet it’s easy enough to make at home. The drizzle of melted chocolate and sprinkle of crushed Oreo cookies gives it an irresistible finish.
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Texture Contrast: A soft sponge, creamy filling, and cookie crunch create layers of texture in each bite.
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Make-Ahead Friendly: This roll needs to chill, making it perfect to prepare in advance and serve later without last-minute stress.
Unlike heavy frosted cakes, this dessert feels light yet indulgent, ideal for those who want something sweet without going overboard. If you’re new to sponge-based desserts, mastering this roll can open up possibilities for Swiss rolls, jelly rolls, and holiday yule logs. For more ideas like this, explore Chocolate Desserts on Pinterest, where roll cakes are celebrated for both taste and visual impact.
This recipe also showcases the versatility of Oreo, one of the most widely used sandwich cookies in baking. From cheesecake crusts to milkshakes, Oreos are a favorite in countless variations. In this roll, they’re used to enhance the cream filling without losing their distinct flavor or texture. If you’re a fan of cookies and cream desserts, check out our internal roundup of Oreo dessert recipes for more ways to use this beloved ingredient.
The Oreo Cream Chocolate Roll is made with three simple components: a flexible chocolate sponge cake, a light Oreo cream filling, and a glossy chocolate topping. Each ingredient plays a specific role in the texture, structure, and flavor of the roll. Below is a detailed breakdown of each item used and smart substitutions if you’re modifying the recipe for dietary needs or personal taste.
For the Chocolate Sponge Cake
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Eggs (4 large)
The eggs are the foundation of the sponge, providing structure and lift. They are beaten with sugar until light and fluffy, which helps the cake stay airy and rollable. No substitutions are recommended here, as eggs are key to achieving the correct texture in sponge cakes. Learn more about their role in cake structure by exploring Egg (food). -
Granulated Sugar (½ cup)
Sweetens the sponge and helps stabilize the egg foam when whipped. You can reduce the sugar slightly, but avoid cutting it too much to maintain proper structure. -
Vanilla Extract (1 tsp)
Adds warmth and enhances the chocolate flavor. Almond extract or coffee extract can offer a creative twist if preferred. -
All-Purpose Flour (⅓ cup)
Forms the base of the sponge. Make sure to measure carefully and sift to avoid lumps. For a gluten-free version, use a 1:1 gluten-free flour blend. -
Unsweetened Cocoa Powder (¼ cup)
Provides rich chocolate flavor. Use natural cocoa powder, not Dutch-processed, for proper rise and acidity balance. For deeper flavor, blend in black cocoa powder or check out different types in Cocoa powder. -
Baking Powder (½ tsp)
Gives the sponge an extra lift, complementing the whipped eggs. Ensure it’s fresh to prevent a flat sponge. -
Salt (¼ tsp)
Balances the sweetness and enhances chocolate flavor. Don’t skip it—even a pinch helps round out the taste.
To see more cakes that rely on sponge techniques, explore Chocolate Cake Recipes on Pinterest, where bakers use similar base ingredients for roulades and layered bakes.
For the Oreo Cream Filling
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Heavy Whipping Cream (1 cup)
When whipped to stiff peaks, it forms a light, fluffy base for the filling. It must be cold for best results. For a dairy-free version, use a stabilized coconut whipped cream or soy-based alternative. -
Powdered Sugar (¼ cup)
Sweetens and stabilizes the cream. You can adjust to taste but avoid granulated sugar, which can make the cream grainy. -
Vanilla Extract (½ tsp)
Rounds out the cream flavor. Optional, but recommended for added depth. -
Oreo Cookies (10, crushed)
The highlight of the filling, Oreos give texture and the signature “cookies and cream” taste. For other sandwich cookie variations, try using chocolate or peanut butter-flavored Oreos. For background on this ingredient’s role in desserts, refer to Oreo.
You can also browse Cookies and Cream Dessert Ideas on Pinterest for creative spins using similar fillings in parfaits, trifles, and icebox cakes.
For the Topping
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Semi-Sweet Chocolate Chips (½ cup, melted)
Adds a rich, glossy finish. You can melt them with a splash of cream to create a ganache-like drizzle. Substitute with dark chocolate for a less sweet topping or white chocolate for contrast. -
Crushed Oreo Cookies (2, for garnish)
A final touch that adds visual appeal and extra crunch. Consider using mini Oreos for a playful variation or sprinkle with chocolate curls for a more elegant presentation.
This ingredient lineup is both accessible and versatile. Most items are pantry staples, and the few specialty components (like heavy cream and Oreo cookies) are easy to find. Whether you’re making this for a birthday party or a holiday dessert, the ingredients come together to create something far more impressive than the effort required. For more desserts built on simple pantry ingredients, explore our guide to easy holiday desserts for ideas that pair creativity with convenience.
Oreo Cream Chocolate Cake Roll how to make a bakery style swiss roll at home
Description
This Oreo Cream Chocolate Roll features a light and fluffy chocolate sponge cake rolled with a creamy whipped Oreo filling and topped with rich melted chocolate and crushed cookies. It’s an impressive yet approachable dessert that’s perfect for celebrations or weekend baking.
Ingredients
Ingredients:
For the chocolate sponge cake:
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4 large eggs
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½ cup granulated sugar
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1 tsp vanilla extract
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⅓ cup all-purpose flour
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¼ cup unsweetened cocoa powder
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½ tsp baking powder
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¼ tsp salt
For the Oreo cream filling:
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1 cup heavy whipping cream
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¼ cup powdered sugar
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½ tsp vanilla extract
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10 Oreo cookies, crushed
For the topping:
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½ cup semi-sweet chocolate chips, melted
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2 Oreo cookies, crushed (for garnish)
Instructions
Instructions:
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Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
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In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract together until thick and pale.
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Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
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Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
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While the cake is still warm, carefully roll it up in a clean kitchen towel dusted with powdered sugar. Let it cool completely while rolled.
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To make the filling, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the crushed Oreo cookies.
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Unroll the cooled cake and spread the Oreo cream evenly over the surface. Roll the cake back up tightly (without the towel).
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Drizzle the melted chocolate over the top of the roll and sprinkle with crushed Oreo cookies for garnish.
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Chill the roll in the fridge for at least 1 hour before slicing and serving.
Notes
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Roll the sponge while warm to prevent cracking.
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Chill the roll for at least an hour before slicing for clean cuts.
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Use full-fat heavy cream for the most stable filling.
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Swap Oreos with flavored variations to change the profile.
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Freeze the roll for up to 1 month for make-ahead convenience.
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Garnish with extra melted chocolate or powdered sugar for presentation.
Kitchen Tools You’ll Need
To successfully make the Oreo Cream Chocolate Roll, you’ll need a few essential kitchen tools that help you achieve the delicate texture of the sponge and assemble the roll cleanly. These tools also streamline the process and help prevent common rolling or filling issues.
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Electric Mixer (hand or stand mixer)
Crucial for whipping eggs and sugar until thick and pale. This step builds the structure of the sponge cake. -
Mixing Bowls
You’ll need separate bowls for the sponge batter and the whipped cream filling. Stainless steel or glass bowls work best for whipping cream and eggs. -
Sifter or Fine Mesh Strainer
For sifting dry ingredients like flour, cocoa powder, and baking powder. This prevents lumps and ensures an even sponge texture. -
10×15-inch Jelly Roll Pan
The standard size for sponge rolls, providing the right thickness to make the cake flexible without cracking. -
Parchment Paper
Line the jelly roll pan to prevent sticking and allow easy removal of the cake after baking. -
Clean Kitchen Towel + Powdered Sugar
Used to roll the cake while it’s warm, helping it maintain shape without breaking. Powdered sugar prevents sticking. -
Offset Spatula or Butter Knife
Ideal for spreading the Oreo cream filling evenly across the cake. -
Whisk or Silicone Spatula
For folding and mixing the batter and whipped cream gently without deflating them. -
Microwave-Safe Bowl or Double Boiler
Used to melt the chocolate chips smoothly for the topping.
For more guidance on baking with jelly roll pans and delicate sponges, explore Baking Techniques on Pinterest to find visual step-by-step methods that match this recipe.
Step-by-Step Cooking Instructions
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Preheat the oven to 350°F (175°C) and line your 10×15-inch jelly roll pan with parchment paper.
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Beat the eggs, sugar, and vanilla extract in a large bowl with a mixer until thick, pale, and doubled in volume—about 5–6 minutes.
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Sift together flour, cocoa powder, baking powder, and salt. Gently fold the dry mixture into the egg mixture in batches using a spatula until just combined.
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Pour the batter into the prepared pan and spread it evenly. Tap the pan lightly on the counter to remove air bubbles.
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Bake for 10–12 minutes, or until the cake springs back when gently touched. Do not overbake or the sponge may crack when rolled.
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Lay a clean kitchen towel flat and dust it with powdered sugar. Carefully flip the hot cake onto the towel, peel off the parchment, and gently roll it up from the short end with the towel inside. Let it cool completely.
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In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in the crushed Oreo cookies gently until evenly combined.
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Unroll the cooled cake carefully and spread the Oreo cream filling evenly over the entire surface.
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Re-roll the cake (without the towel), keeping it tight but gentle to avoid cracking. Place the roll seam-side down on a serving plate or tray.
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Drizzle melted semi-sweet chocolate over the top using a spoon or piping bag. Sprinkle with crushed Oreos for garnish.
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Chill the roll for at least 1 hour before slicing for cleaner cuts and better structure.
Need visuals on how to roll and fill successfully? See Chocolate Cake Rolls on Pinterest for helpful techniques, or browse our internal tips on how to make sponge cake rolls for more in-depth guidance.
Pro Tips for the Best Results
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Use room temperature eggs for a better whip and more stable foam.
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Do not overmix the batter after adding dry ingredients—this deflates the cake and makes it dense.
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Roll the cake while warm to prevent cracking and help it retain shape.
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Chill your mixing bowl and cream for faster whipping and firmer peaks.
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Fold the cream gently with a spatula to keep the filling light and airy.
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Slice with a serrated knife for clean edges—wipe between cuts for the neatest presentation.
Explore more expert dessert hacks in our internal guide to perfecting whipped cream fillings, which is ideal for recipes like this one.
Serving Suggestions
The Oreo Cream Chocolate Roll is show-stopping on its own but pairs wonderfully with a few extras:
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With a hot beverage: Serve alongside espresso, coffee, or a glass of milk for a nostalgic dessert moment.
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Plated dessert style: Add a drizzle of chocolate or raspberry sauce to the plate for an elegant presentation.
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Holiday-ready: Dust with extra powdered sugar or top with crushed peppermint for a seasonal twist.
For more ways to elevate your cake rolls, see Plated Dessert Inspiration on Pinterest.
Nutrition & Balanced Dessert Tips
While indulgent, this dessert can still be part of a balanced approach to sweets:
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Use dark chocolate chips for the topping to reduce sugar and increase antioxidants.
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Swap some cream with Greek yogurt for added protein and tang.
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Use low-sugar Oreos or a smaller portion of filling to cut overall sweetness.
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Make it gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking mix.
For more ideas on creating better-for-you sweets without sacrificing taste, check out our healthy baking swaps guide.
Recipe Variations
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Mint Chocolate Roll: Add mint extract to the filling and top with crushed mint Oreos.
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Peanut Butter Cream: Replace Oreo filling with peanut butter whipped cream and drizzle with melted peanut butter chips.
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Cookies and Cream Icebox Roll: Freeze instead of chill for a frozen dessert with ice cream texture.
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Strawberry Oreo Twist: Fold in diced strawberries with the cream and top with chocolate-covered strawberries.
Looking for even more flavor ideas? Visit Cookies and Cream Cakes on Pinterest for unique combinations using similar ingredients.
Storage and Make-Ahead Tips
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Chill the roll in the fridge for up to 3 days, covered tightly with plastic wrap.
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Freeze for up to 1 month, wrapped in plastic and foil. Thaw overnight in the fridge before serving.
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Make the sponge cake a day ahead, store rolled (in the towel) at room temperature, then fill and finish the next day.
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Do not overfill—too much cream can cause the roll to split or leak during chilling.
Need more tips on prepping desserts in advance? Check out our internal make-ahead desserts guide for ideas that store well.
Common Mistakes to Avoid
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Overbaking the sponge: Makes it dry and prone to cracking.
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Rolling a cold cake: Always roll while warm, then let it cool.
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Deflating whipped cream: Overmixing or folding too aggressively will cause it to collapse.
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Skipping the chill time: Cutting before the roll sets will make messy slices.
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Using too many cookies in the cream: This can make the filling too stiff to spread evenly.
Avoid these errors and your chocolate roll will turn out bakery-worthy. Find more tips in our cake troubleshooting guide.
Frequently Asked Questions (FAQs)
Can I use store-bought whipped cream instead of making it?
Yes, but homemade whipped cream has better texture and flavor. If using store-bought, go for a stabilized version to maintain shape.
What if my sponge cracks when rolling?
Minor cracks can be hidden with the topping. Be sure to roll the cake while it’s warm to avoid breakage.
Can I make this recipe gluten-free?
Yes. Substitute with a 1:1 gluten-free flour blend. Be sure to sift well to avoid clumping.
How long will it stay fresh?
The roll keeps well in the fridge for up to 3 days. Cover tightly to prevent the sponge from drying out.
Can I freeze this cake roll?
Absolutely. Wrap tightly in plastic wrap and foil, then freeze for up to one month. Thaw in the fridge overnight before serving.
Can I use different cookies instead of Oreos?
Yes. Chocolate chip cookies, Biscoff, or even mint cookies work well for unique flavor profiles.
Ingredients:
For the chocolate sponge cake:
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4 large eggs
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½ cup granulated sugar
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1 tsp vanilla extract
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⅓ cup all-purpose flour
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¼ cup unsweetened cocoa powder
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½ tsp baking powder
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¼ tsp salt
For the Oreo cream filling:
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1 cup heavy whipping cream
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¼ cup powdered sugar
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½ tsp vanilla extract
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10 Oreo cookies, crushed
For the topping:
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½ cup semi-sweet chocolate chips, melted
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2 Oreo cookies, crushed (for garnish)
