6 large eggs, separated
125g castor sugar
50g cocoa powder, sifted
For the filling:
2 tablespoons castor sugar
2 tsp instant coffee powder
50g roughly chopped pecan nuts
1 tablespoon butter
2 tablespoons sugar
- Heat the oven to 150°C.
- Line a baking tray with clingwrap (yes that plastic stuff!).
- Beat the egg yolks and castor sugar until pale and fluffy. Fold in the sifted cocoa powder.
- In another bowl, whisk the egg whites to stiff peaks.
- Fold the egg whites into the egg yolk mixture until well combined.
- Pour the mixture into the lined baking tray and bake in the oven for 20 minutes.
- Lay a piece of greaseproof on the counter and sift a thin layer of cocoa powder all over it.
- When the roulade is cooked allow it to cool and then turn it out onto the greaseproof and careful peel off the clingwrap.
- Meanwhile heat the butter and add the nuts and sugar and let the nuts “roast” a little until the sugar caramalises. Allow them to cool.
- Beat the cream and castor sugar until thick and make a paste of the coffee powder with a little water and add that to the cream.
- Spread the coffee cream all over the roulade and sprinkle with the sugared nuts.
- Carefully roll up the roulade, using the greaseproof to help fold up the roulade and twist the ends to secure the roll. Refrigerate for a few hours before serving.
- Serve with Balsamic and Basil strawberries or a berry coulis.