Dessert Italian

Coffee roulade with cannoli cream

Name: Coffee roulade with cannoli cream
Yield: 8
Cuisine: /italian
Ingredients: 6 eggs; 150g caster sugar; 2 tbs instant coffee; 60g plain flour, sifted; 100g ricotta; 150g good quality mascarpone; 1 tsp vanilla extract; 50g pure icing sugar, sifted; Cocoa, to dust; Roasted hazelnuts, skins removed, roughly chopped to serve

1 rating

https://healthimprovements.info/recipes/coffee-roulade-cannoli-cream/ut2vuj2n — Coffee roulade with cannoli cream

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by Phoebe Wood

Aug 22, 2019

Decadent swirls of cream and coffee make up this dessert.

6 eggs
150g caster sugar
2 tbs instant coffee
60g plain flour, sifted
100g ricotta
150g good quality mascarpone
1 tsp vanilla extract
50g pure icing sugar, sifted
Cocoa, to dust
Roasted hazelnuts, skins removed, roughly chopped to serve

Method

1.

Preheat oven to 180°C. Grease a Swiss roll pan with oil spray, and line base and sides with baking paper. Place eggs and sugar in a stand mixer with a whisk attachment and whisk on high speed for 6-8 minutes until thick and pale. Place coffee and flour in a food processor and whiz to crush coffee. In two batches, scatter flour mixture over the eggs and fold through using a metal spoon. Pour into prepared pan and gently shake to even out. Bake for 18-20 minutes or until centre of sponge just springs back when pressed. Lay a clean tea towel over a large board. Remove pan from oven and invert hot cake immediately onto clean tea towel and carefully peel off baking paper. Roll up from short edge to form a roulade (the tea towel will roll up in the roulade to stop layers sticking). Set aside to cool.
2.

To make the filling, place ricotta, mascarpone, vanilla and icing sugar in a bowl and whisk until smooth. Unroll cake and spread filling over the inside of the roulade, then re-roll. Dust with cocoa and scatter with hazelnuts to serve.