4 Large eggs

110g Golden Caster Sugar

55g Unsalted butter, melted

4 tsp Espresso powder

110g plain flour

50g toasted and chopped hazelnuts

300ml Double cream

100g Golden caster Sugar

2 tbsp Kahlua

1 tbsp Vodka

1 shot Espresso coffee

Sprinkle of chocolate coffee beans & cocoa nibs

Fan 160c/180c

1.Whisk the sugar and eggs together until you can see the ribbon effect left in the eggs 

(approx. 10 mins)

2. Line your roulade tin with parchment

3. Roughly chop the hazelnuts

3. Mix the melted butter into the eggs and sugar

4. Fold in the sieved flour & coffee powder with a metal spoon

5. Pour into the lined tin, sprinkle with nuts

6. Cook for 12-15 mins

7. Damp a tea towel and piece of parchment with sugar

8. Whilst in oven, whisk double cream

9. Add in the sugar, coffee & alcohol and whip until softly stiff

10. When cool spread out the cream & plate

11. Take out of oven and roll up

11. Pipe the cream on the top

12. Decorate with chocolate coffee beans & nibs

I hope you enjoy this recipe as much as I do, it really reminds me of my favourite cocktail, with its dark, delicious flavours.

Bye for now

Emma x