Espresso Martini Roulade
Relish the flavours of this decadent cocktail in the perfect Christmas party piece. Chocolate and coffee comes together in a rich and creamy spiked roulade. Decorate with dark chocolate curls and frosted red berries for a magical finish to this Christmas dessert.
- Serves: 6
- Prep Time: 45 minutes
- Cook Time: 10-15 minutes
Ingredients:
- 3 large free-range eggs, at room temperature
- 80g caster sugar
- 50g plain flour, sifted
- 2 tbsp espresso powder or instant coffee powder
- 3 tbsp good quality cocoa powder, sifted
- 1 tbsp milk
- Caster sugar to dust
For the filling:
- 300 ml double cream
- 1 tsp espresso powder or strong instant coffee powder
- 2 tbsp coffee liqueur
- 1 tbsp vodka
- Icing sugar
To decorate:
- Chocolate curls
- Red berries or raspberries
- Egg white
- Caster sugar to dust
You will need a non-stick baking tray 34cm x 24cm x 2cm
Method:
- Heat the oven to 180°C/160°fan/gas 4.
- Lightly grease and line the baking tray with greaseproof paper.
- Place the eggs and sugar in a large mixing bowl. Whisk with an electric hand mixer for about 10 minutes until the mixture is thick, pale in colour and doubled in volume. The mixture should leave a ribbon-like trail when you lift out the whisk. If whisking by hand this will take longer.
- Add the flour, coffee, cocoa and milk to the mixture and gently fold in with a metal spoon.
- Pour the mixture into the prepared tin, easing it gently into the corners with a small palette knife.
- Bake for 10-15 minutes until risen and springy to touch.
- Whilst the roulade is cooking, lay a damp tea towel on the kitchen surface. Cover with a sheet of greaseproof paper and sprinkle liberally with caster sugar.
- Turn out the cooked roulade onto to the prepared sheet of greaseproof paper (sponge side down) and peel away the greaseproof paper from the other side of the cooked sponge.
- Starting from the short end, carefully roll up the sponge to form a tight roll using the tea towel and paper to help. Leave to cool in the tea towel.
- For the filling, whisk the cream, 1 tsp of espresso powder, coffee liqueur, vodka and icing sugar in a bowl until thick and holding its shape.
- Carefully unroll the cooled roulade and spread with the cream, leaving a 2cm border.
- Roll the filled roulade and dust with icing sugar. Lift carefully onto a serving plate.
- To make the frosted berries, place the egg white in a small bowl and whisk with a fork. Brush the berries lightly with egg white. Drop the berries into a bowl of caster sugar to coat them evenly. Place on a tray to dry until needed.
- Decorate the roulade with chocolate curls and serve with frosted berries.
