Coffee and Pecan Roulade with Fresh Raspberries.
Teaming moist coffee roulade with our homegrown sweet and sharp raspberries. The dream team cream has made another appearance, this time, alongside strong and aromatic espresso. The pecans provide yummy nuttiness and crunch.
Equipment:
23x33cm Swiss Roll Tin, lined with baking paper.
Preparation.
Make 200ml strong coffee (I used 4 espresso shots)
Dry roast 50g pecan, roughly chop and leave aside.
Oven 190c fan forced.
For the sponge.
Use an electric mixer, beat
-100g self raising flour,
-1tsp baking powder,
-100g caster sugar,
-100g butter, at room temperature,
-4 eggs,
-pinch of salt.
Beat to combine the ingredients.
Stir through,
-100ml coffee.
-chopped pecans (reserve 2tbsp)
Spoon into the prepared tin.
Bake 10-12 minutes or until just firm to the touch.
Invert onto a fresh piece of baking paper.
Leave to cool completely.
Cream filling.
Use an electric mixer, beat
-300ml double cream, with
-250g mascarpone cheese,
-3tbsp icing sugar,
-1tsp vanilla bean paste.
Beat until the cream just holds its shape,
Stir through 100ml cooled coffee.
Refrigerate until needed.
To assemble.
Spoon 1/2 the cream mixture on the sponge, spread evenly, leaving a 2cm gap.
With the long end facing you, use the baking paper to help, roll the cake into a cylinder.
Spoon on the remaining cream, spread evenly.
Top with fresh raspberries, around 200g.
Sprinkle over remaining pecans.
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