Espresso Martini Roulade
- 2tbsp Nescafe Azera Americano instant coffee
- 3 eggs, room temperature
- 85g golden caster sugar, plus extra for dusting
- 85g plain flour
- 1tsp baking powder
- 150ml whipping cream
- 2tbsp icing sugar, plus extra for dusting
- 50ml Kahlua coffee liqueur
- 25ml vodka
- 30g dark chocolate
- 2tbsp chopped hazelnuts
- Edible gold glitter spray
Preheat the oven to 200C/180C fan/gas 6. Grease and line a 32x22cm Swiss roll tin with baking parchment.
Dissolve the coffee powder in 1tbsp of boiling water.
Whisk together the eggs and sugar for approximately 5mins until pale and fluffy and the mixture leaves a trail when the whisk is removed.
Sift in the flour and baking powder then fold into the mixture with a large, metal spoon. Gently fold in the coffee until fully combined.
Pour the batter into the prepared tin, spreading the mixture right to the edges and smooth the top. Bake in the oven for 15-18mins until golden, risen and it springs back when touched.
Dust a large sheet of baking parchment with a little caster sugar and turn the sponge out onto it. Leave to cool slightly then remove the baking parchment the roulade was cooked in.
Roll the paper up inside the sponge lengthways and leave to cool fully.
Whisk together the cream and icing sugar until thick and fluffy then fold through the coffee liqueur and vodka.
Unroll the sponge, removing the parchment, and fill with the cream then carefully roll back up.
Melt the chocolate in a heatproof bowl set over a pan of boiling water, drizzle over the roulade and sprinkle on the hazelnuts. Dust with the gold spray and serve within 2hrs.