Ingredients
Serves 8–10
For the roulade
- 4 large egg whites
- 225g soft brown sugar
- 100g ground almonds
- 2 tbsp flaked almonds, toasted
- 50g grated chocolate (optional)
For the coffee cream
- 200g mascarpone
- 200ml cream
- 75g icing sugar, sieved
- 2–3 tbsp strong coffee, cooled
Method
- Preheat the oven to 180°C. Line a 30 x 20cm baking tin with baking parchment.
- Using an electric hand whisk, whisk the egg whites to soft peaks.
- Gradually add the sugar, whisking continuously for at least 7 minutes. The mixture should become very thick and hold stiff peaks.
- Gently fold in the ground almonds.
- Spread the mixture evenly into the prepared tin.
- Bake for 20 minutes.
- Leave to cool. Then carefully turn the roulade out onto a clean sheet of baking parchment and gently peel away and discard the original lining paper.
- To make the coffee cream, whisk together the mascarpone, cream, icing sugar and cooled coffee until smooth and light.
- With the long side of the roulade facing you, spread the coffee cream over the surface, leaving a 1cm border around the edge.
- Scatter half of the toasted flaked almonds.
- Using the parchment to help you, gently roll the roulade away from you.
- Finish by scattering over the grated chocolate and the remaining flaked almonds.
Tips
- Over-whisking the meringue slightly is better than under-whisking.
- Make sure the coffee is completely cool before adding it to the cream.
- The roulade can be assembled a few hours ahead and kept chilled until serving.
