coffee-and-salted-caramel-hazelnut-roulade

Coffee & salted caramel hazelnut roulade

Name: Coffee & salted caramel hazelnut roulade
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Ingredients: 2 100g bars Menier Swiss Dark Chocolate; 5 medium free range eggs, separated; 175 g light brown soft sugar; 2 tbsp Camp Chicory & Coffee Essence, plus a drizzle; 300 ml tub whipping cream; 250 g tub Italian mascarpone; 125 g Rhythm 108 Salted Caramel Spread; 4 tbsp roasted chopped hazelnuts

Get this indulgent twist on a chocolate log rolled up and tucked away in the fridge, ready to round off Christmas dinner or any get-together – and for more inspiration, there's a special festive recipe collection handpicked by the Waitrose food team

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves10
CourseDessert
Prepare20 mins
Cook10 mins
Total time30 mins
Pluscooling and chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 100g bars Menier Swiss Dark Chocolate
5 medium free range eggs, separated
175g light brown soft sugar
2 tbsp Camp Chicory & Coffee Essence, plus a drizzle
300ml tub whipping cream
250g tub Italian mascarpone
125g Rhythm 108 Salted Caramel Spread
4 tbsp roasted chopped hazelnuts

Preheat the oven to 200ºC/180ºC fan/gas 6. Line a 25x38cm baking tray with baking parchment, keeping it in place with a few drops of water. Melt 150g chocolate in a heatproof bowl, set over but not touching a pan of just-simmering water, stirring occasionally. Cool for 5 minutes.
Whip the egg whites to stiff peaks in a large bowl using an electric handheld mixer. In another bowl, beat the yolks, sugar and 1 tbsp coffee essence for 2-3 minutes until thick, pale and holding a trail. Fold the cooled chocolate mix into the egg yolk mix until even. Fold in one-quarter of the whites, then fold in the rest. Transfer the batter to the tin and gently level with a spatula. Bake for 10 minutes, or until risen and firm.
Cool in the tin, then invert onto another sheet of parchment. Peel away the lining and score a line 2cm from a short edge. Whip the cream to medium peaks. In a separate bowl, mix the mascarpone, 100g salted caramel spread and remaining coffee essence until smooth, then fold in the cream.
Spread the cream filling over the cake, scatter with 3 tbsp nuts, then roll into a log from the scored end, using the paper to help. Cover loosely and chill for at least 1 hour (or preferably 24 hours), until the filling firms up. Loosen the remaining salted caramel spread with a splash of hot water, then drizzle over the roulade with a drizzle of coffee essence. Scatter with the remaining nuts and more cooking chocolate, shaved from the block with a peeler. Good with berries and some pouring cream, if you like.

Typical values per serving when made using specific products in recipe