Indulge in Our Heavenly Easter Rocky Road Roulade Recipe
Discover an irresistible Easter Rocky Road Roulade that perfectly balances sweet and crunchy textures. Your family will be delighted when you serve this showsto
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Cooking tools:
- Stand mixer
- Hand mixer
- Swiss roll tin
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Sifter
- Metal spoon
- Spatula
- Double boiler
- Saucepan
- Offset spatula
- Cooling rack
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Plastic wrap
- Serving platter
- Fine-mesh sieve
Ingredients
- 6 medium free-range eggs, separated
- 100g (3.5 ounces) caster sugar
- 35g (1.2 ounces) cocoa powder, plus extra to dust
- 15g (0.5 ounces) plain flour
- 4 tablespoons Biscoff spread or dulce de leche sauce
- 90g (3.2 ounces) milk chocolate, finely chopped
- 300 milliliters (10.1 fluid ounces) double cream
- 300g (10.6 ounces) mixed Easter chocolates, roughly broken (mini eggs, Easter egg bits, Toblerone)
- 75g (2.6 ounces) roughly chopped toasted nuts (hazelnuts, optional salted peanuts)
- 100g (3.5 ounces) biscuits, broken into chunks (Choco Leibniz, chocolate chip, or peanut cookies)
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