Coffee Roulade with Marron Glacé - James Martin Chef

Name: Coffee Roulade with Marron Glacé - James Martin Chef
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 expresso coffee; 2 tbs chestnut liquor; 75g chestnut puree; Marron glacé sliced; Icing sugar; Edible gold spray; 115g butter, softened; 140g icing sugar; 3 egg whites; 115g plain flour; 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.; 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.; Decorate the top of the roulade with the marron glacé and tuiles, dust with icing sugar and spray with gold spray.

www.jamesmartinchef.co.uk

Who says January has to be treat free?! Golden meringue rolled with a filling of coffee, chestnut liqueur, and cream, topped with marron glacé

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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 expresso coffee
2 tbs chestnut liquor
75g chestnut puree
Marron glacé sliced
Icing sugar
Edible gold spray
115g butter, softened
140g icing sugar
3 egg whites
115g plain flour
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.
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.
Decorate the top of the roulade with the marron glacé and tuiles, dust with icing sugar and spray with gold spray.