Coffee Roulade with Marron Glacé

Who says January has to be treat free?! Golden meringue rolled with a luscious filling of coffee, chestnut liqueur, and cream, topped with delicate marron glacé and shimmering gold. This dessert is a showstopper for 8-10!

8-10

Ingredients

5 free-range egg whites
275g/9¾oz caster sugar, plus extra for dusting
50g/1¾oz flaked almonds

For the filling

600ml/20fl oz double cream
1 tbs expresso coffee
2 tbs chestnut liquor
75g chestnut puree

To decorate

Marron glacé sliced
Icing sugar
Edible gold spray

For the tuiles

115g butter, softened
140g icing sugar
3 egg whites
115g plain flour

Method

Print Recipe

Preheat the oven to 180°C/ Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.
To make the tuiles, beat everything use to fill leaf molds bake for 6 minutes remove carefully place over a tea towel to make a leaf shape cool.
In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.
Spoon the mixture into the prepared tin and smooth the surface. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 10 minutes, or until slightly coloured.
Remove from the oven and turn out, onto a clean tea towel. Remove the baking parchment from the base of the cooked meringue and allow to cool.
For the filling, put the cream in a bowl and lightly whip add the coffee puree and liquor and whip again. Spread evenly over the meringue and spoon over the Starting at the long end, roll up the meringue using the paper to help you. Heat the sugar to a caramel.
Decorate the top of the roulade with the marron glacé and tuiles, dust with icing sugar and spray with gold spray.

Ingredients

5 free-range egg whites
275g/9¾oz caster sugar, plus extra for dusting
50g/1¾oz flaked almonds

For the filling

600ml/20fl oz double cream
1 tbs expresso coffee
2 tbs chestnut liquor
75g chestnut puree

To decorate

Marron glacé sliced
Icing sugar
Edible gold spray

For the tuiles

115g butter, softened
140g icing sugar
3 egg whites
115g plain flour

Method

Preheat the oven to 180°C/ Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.
To make the tuiles, beat everything use to fill leaf molds bake for 6 minutes remove carefully place over a tea towel to make a leaf shape cool.
In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.
Spoon the mixture into the prepared tin and smooth the surface. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 10 minutes, or until slightly coloured.
Remove from the oven and turn out, onto a clean tea towel. Remove the baking parchment from the base of the cooked meringue and allow to cool.
For the filling, put the cream in a bowl and lightly whip add the coffee puree and liquor and whip again. Spread evenly over the meringue and spoon over the Starting at the long end, roll up the meringue using the paper to help you. Heat the sugar to a caramel.
Decorate the top of the roulade with the marron glacé and tuiles, dust with icing sugar and spray with gold spray.