Coffee & Hazelnut Roulade
- Difficulty level : Easy
- Type : Breakfast
- Cuisine : French
Made on our Lakeland Swiss Roll Tin
Ingredients
- 100g whole hazelnuts
- 85g butter
- 115g caster sugar
- 3 large eggs
- 115g self-raising flour
- 1 heaped tbsp coffee granules dissolved in 1 tbsp boiling water
- 200g mascarpone
- 150g Nutella®
Method
-
Preheat the oven to 180°C/350°F.
-
Toast the hazelnuts for 8 minutes in the oven or in a dry frying pan. Allow to cool and then roughly chop.
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Whisk the butter and sugar together until pale. Add the eggs and whisk again until well combined.
-
Sift the flour over the mixture and fold in with the coffee. Pour onto the Flexi-Sheet and bake for 8-12 minutes until risen. Leave to cool on the Flexi-Sheet.
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Roughly combine the mascarpone and Nutella then spread over the cooled sponge and top with the nuts, reserving a few for decoration.
-
Gently roll up the roulade and sprinkle with the remaining nuts.
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