Ingredients
Method
1.Preheat oven to hot (220°C/200°C fan-forced). Grease 25cm x 30cm Swiss roll pan; line base and two long sides with baking paper, extending paper 5cm over long sides.
2.Combine liqueur with the water and sugar in small saucepan; bring to a boil. Reduce heat; simmer, uncovered, without stirring, about 5 minutes or until syrup thickens slightly. Remove from heat, stir in half of the coffee; reserve syrup.
3.Dissolve remaining coffee in the boiling water.
4.Beat eggs and extra sugar in small bowl with electric mixer about 5 minutes or until sugar is dissolved and mixture is thick; transfer to large bowl, fold in dissolved coffee.
5.Meanwhile, sift flour twice onto paper. Sift flour over egg mixture then fold gently into mixture. Spread sponge mixture into pan; sprinkle with almonds. Bake about 15 minutes.
6.Meanwhile, place a piece of baking paper cut the same size as Swiss roll pan on bench; sprinkle evenly with about 2 teaspoons of caster sugar. Turn sponge onto sugared paper; peel away lining paper. Use serrated knife to cut crisp edges from all sides of sponge. Roll sponge from long side, using paper as guide; cool.
7.Meanwhile, beat ingredients for coffee liqueur cream in small bowl with electric mixer until firm peaks form. Unroll sponge, brush with reserved syrup. Spread cream over sponge then re-roll sponge. Cover roulade with plastic wrap; refrigerate 30 minutes before serving.
Use whatever coffee-flavoured liqueur you prefer in the mascarpone cream filling, or consider using chocolate, almond or hazelnut, liquorice or even mint liqueur. Tia Maria, Kahlúa, Vandermint, crème de cacao, crème de menthe, Sambuca, Amaretto, Frangelico – any of these would work well here. This roulade uses plain rather than self-raising flour; its rising is thanks to the air incorporated into the three eggs.
Note
