Coffee, Baileys and Almond Roulade

When a coffee-loving son in law comes to stay, what else is a cook to do? I found this wonderful recipe on-line (thanks Edward Hayden), but had to make an adaptation when the bottle of Baileys turned out to have gone off (Baileys goes off? Who knew!). But it turned out to be the easiest and most delicious meringue roulade ever! Highly recommend it.

Coffee, Baileys and Almond Roulade 

Coffee, Baileys and Almond Roulade

4 egg whites (not too fresh) 
8oz/225g caster sugar 
1 tsp coffee extract 
 2oz/50g flaked almonds 
 To serve: 2 tbsp coffee extract, or Baileys (or both!) 
½ pint/280ml double cream, softly whipped 
Dark chocolate (if you wish)

Preheat the oven to 180 deg C and line a Swiss roll sized tin (12” x 14”.30 x 35cm approx) with parchment, cutting diagonally into the corners so the finished roulade has a better shape.

Whisk the egg whites until stiff, then slowly add the sugar, a teaspoonful at a time. Tip the mixture into the prepared tin and smooth it out evenly using a flat bladed knife dipped in hot water. Sprinkle on the flaked almonds as evenly as possible.

Bake for about 12 minutes or so – check, as it will brown quickly. The meringue should be risen and pale golden. Allow to cool in the tin. Turn out onto non-stick paper, carefully peeling off the parchment. 

Whip the cream with Baileys and coffee, so it is semi-stiff – you don’t want it pouring out, but you don’t also want it to be too solid. Spread the roulade with the whipped cream, then roll up from the long side using the paper to help achieve the classic roll shape. Drizzle with melted dark chocolate for an extra hit of deliciousness.