This boozy coffee roulade is sure to be a winner with the adults at your table. It is the perfect pudding to prepare ahead of time and looks lovely and festive once decorated. This coffee roulade can be frozen in advance, so you can make it on a rainy Sunday and save for a festive dinner party.
- 200g bar plain chocolate
- 150ml Marsala wine
- 2tbsp instant espresso coffee dissolved in 2tbsp boiling water
- 6 large eggs, separated
- 175g golden caster sugar
- To finish:
- 250g pot mascarpone
- 4tbsp icing sugar
- 1tbsp vanilla bean paste
- 4tbsp Marsala wine
- 300ml carton double cream, whipped
- 4tbsp golden caster sugar
- 1/4tsp edible gold glitter
- 60g plain chocolate, grated
- mini gold Christmas trees
- 38 x 26cm Swiss roll tin
Heat oven to 180C. Grease and line the Swiss roll tin with baking parchment.
Put the chocolate, broken into squares, into a heatproof bowl with the Marsala wine and coffee. Melt over a pan of gently simmering water.
Meanwhile, whisk the egg whites in a clean, grease-free bowl, until softly peaking. In a separate bowl, whisk together the yolks and sugar with an electric mixer until pale and thick.
Stir the chocolate mixture off the heat until smooth, then beat into the egg yolks.
Gently fold in the egg whites. Pour the mixture into the prepared tin and bake for 25 mins, until just firm.
Remove the roulade from the oven, leave to cool in the tin, covered with a clean damp tea towel.
Beat together the mascarpone, icing sugar, vanilla bean paste and Marsala wine. Gently combine together with the whipped cream until smooth.
Lay out a sheet of baking parchment, sprinkle on the caster sugar and edible glitter. Upturn the roulade on to the paper, peel away the baking parchment on the top. Trim off the edges to neaten.
Spread the mascarpone cream over the roulade and sprinkle over the grated chocolate.
Roll up the roulade tightly, from the longest side, lifting the paper, to help. Top with mini Christmas trees.