CHESTNUT & AMARETTO ROULADE
Gregg Wallace's stunning, make-ahead roulade is much easier to master than it looks
Provided by Gregg Wallace
Categories Dessert
Time 2h
Number Of Ingredients 7
Steps:
- Heat oven to 160C/140C fan/gas 4. Butter and line a 20 x 30cm Swiss roll tin. Whisk the yolks and sugar together until thick, then fold in the chestnut purée.
- Whisk the whites into stiff peaks, then fold into the chestnut mixture. Pour in the greased tin and cook for 40 mins.
- Cool for 5 mins, then cover with a damp tea towel and leave for an hour. Meanwhile, make your cream. Simply add the Disaronno to the double cream and whisk until thick and spreadable.
- Take a big piece of greaseproof paper and sprinkle generously with icing sugar. Turn the roulade out onto the paper, spread the cream on and carefully roll it up tightly, starting with one of the short edges and using the paper to help. Don't worry if it cracks - it's part of the charm. The roulade can be made several hours ahead - just keep it somewhere cool.
Nutrition Facts : Calories 468 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
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