Recipes
Recipes

Espresso Martini Roulade

Fan of espresso martinis? Then this coffee sponge with Kahlua and vodka-spiked cream is perfect for your special occasion

Fan of espresso martinis? Then this coffee sponge with Kahlua and vodka-spiked cream is perfect for your special occasion

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(10 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 10

Cooking Time

Price: 32p per serving

Nutritional Information

Each 70g serving contains

Energy
913kj
218kcal
11%
Fat
10.5g
Med
15%
Saturates
4.9g
High
25%
Sugars
15.3g
Med
17%
Salt
0.20g
Low
3%
of your reference intake.
Typical energy values per 100g:
1305kj/312kcal

Ingredients

2tbsp Nescafe Azera Americano instant coffee

3 eggs, room temperature

85g golden caster sugar, plus extra for dusting

85g plain flour

1tsp baking powder

150ml whipping cream

2tbsp icing sugar, plus extra for dusting

50ml Kahlua coffee liqueur

25ml vodka

30g dark chocolate

2tbsp chopped hazelnuts

Edible gold glitter spray

Method

1
Preheat the oven to 200C/180C fan/gas 6. Grease and line a 32x22cm Swiss roll tin with baking parchment.
2
Dissolve the coffee powder in 1tbsp of boiling water.
3
Whisk together the eggs and sugar for approximately 5mins until pale and fluffy and the mixture leaves a trail when the whisk is removed.
4
Sift in the flour and baking powder then fold into the mixture with a large, metal spoon. Gently fold in the coffee until fully combined.
5
Pour the batter into the prepared tin, spreading the mixture right to the edges and smooth the top. Bake in the oven for 15-18mins until golden, risen and it springs back when touched.
6
Dust a large sheet of baking parchment with a little caster sugar and turn the sponge out onto it. Leave to cool slightly then remove the baking parchment the roulade was cooked in.
7
Roll the paper up inside the sponge lengthways and leave to cool fully.
8
Whisk together the cream and icing sugar until thick and fluffy then fold through the coffee liqueur and vodka.
9
Unroll the sponge, removing the parchment, and fill with the cream then carefully roll back up.
10
Melt the chocolate in a heatproof bowl set over a pan of boiling water, drizzle over the roulade and sprinkle on the hazelnuts. Dust with the gold spray and serve within 2hrs.
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