Espresso-martini-roulade

Espresso Martini Roulade

Fan of espresso martinis? Then this coffee sponge with Kahlua and vodka-spiked cream is perfect for your special occasion

By , 12 December 2017

(4 votes)

Espresso Martini Roulade
  • 45 Mins

  • Serves: 10

  • Price: 32p per serving

Nutritional Info
Each 70g serving contains
  • Energy

    914KJ

    218KCAL

    11%
  • Fat

    10.5g

    med

    15%
  • Saturates

    4.9g

    high

    25%
  • Sugars

    15.3g

    med

    17%
  • Salt

    0.20g

    low

    3%
of your reference intake.
Typical energy values per 100g: 1305kJ/312kcal.
Ingredients
  • 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
Method
  • 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.