Coffee Swiss Roll Recipe

Coffee and walnut Swiss roll

Name: Coffee and walnut Swiss roll
Total time: 50 min
Yield: Serves 6
Ingredients: 6 eggs; 175g golden caster sugar plus extra to dust; 175g self-raising flour; 2 tsp mixed with a little water to a paste coffee granules; 50g butter melted; 75g walnuts toasted and chopped; to dust icing sugar; to dust cocoa; 250g mascarpone; 1 tsp coffee granules mixed with a little water to a paste; 4 tbsp golden caster sugar; 150ml double cream whipped; 75g walnuts roughly chopped

Published: January 21, 2015 at 9:38 AM

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Serves 6

A little effort

Total time: 50 mins

+ cooling

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A swiss roll is always fun to make and this grown-up version of the classic recipe is just so delicious with its coffee, walnut and creamy mascarpone filling

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Alternatives

Complete the dish

Bake this coffee and walnut Swiss roll, then check out our classic Swiss roll.

Ingredients

Nutrition

6 eggs
175g golden caster sugar

plus extra to dust
175g self-raising flour
2 tsp mixed with a little water to a paste coffee granules
50g butter

melted
75g walnuts

toasted and chopped
to dust icing sugar
to dust cocoa

FILLING

250g mascarpone
1 tsp coffee granules

mixed with a little water to a paste
4 tbsp golden caster sugar
150ml double cream

whipped
75g walnuts

roughly chopped

Nutrition: per serving

kcal899
fat64g
fibre1.8g
protein15.5g
salt0.71g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Whisk the eggs and sugar together until they are light and fluffy – this can take about 5 minutes, so keep going until they are really light. Fold in the flour then gradually fold in the coffee, butter and walnuts. Spoon the mix into the tin, level the surface and bake for 12-15 minutes until pale but cooked and springy in the middle.
step 2

Leave to cool a little, then turn out onto a sheet of non-stick baking parchment dusted with sugar. Roll up like a swiss roll, keeping the parchment sandwiched between the cake layers, and cool.
step 3

Mix the mascarpone with the coffee and sugar and fold in the cream. When the sponge is completely cool, unroll it carefully and spread with the mascarpone mix, stud with walnuts then roll up like a swiss roll again, this time without the parchment in between. Dust with icing sugar and cocoa (we used a template from Ikea to create a striped pattern) and serve in slices.

Try our other roulade recipes here for make-ahead dinner party desserts...

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