Coffee Roulade with Marron Glacé
This Meringue Coffee Roulade with Marron Glacé is the dessert of dreams. Filled with double cream espresso coffee, chestnut liqueur and puree
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Cooking tools:
- Oven
- Swiss roll tin
- Baking parchment
- Mixing bowl
- Electric hand whisk
- Whisk
- Kitchen towel
- Spoon
- Fine-mesh sieve
- Measuring cup
- Spatula
- Offset spatula
- Cooling rack
- Serving platter
Ingredients
- 5 free-range egg whites
- 275g/9¾oz caster sugar, plus extra for dusting
- 50g/1¾oz flaked almonds
- 600ml/20fl oz double cream
- 1 tbs espresso coffee
- 2 tbs chestnut liqueur
- 75g chestnut puree
- 115g butter, softened
- 140g icing sugar
- 3 egg whites
- 115g plain flour
- Marrons glace
- Tuile leafs
- Icing sugar
- Cocoa powder
- Edible gold spray
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