Coffee Roulade with Marron Glacé
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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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Hand mixer
- Whisk
- Spatula
- Fine-mesh sieve
- Kitchen towel
- Cooling rack
- Measuring cup
- Plate
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
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