Coffee And Hazelnut Swiss Roll
Even if you yourself can eat everything in the world it's always useful to have a collection of epic dairy-free desserts up your sleeve for any mates you may need to cater for. We love this swiss roll recipe because you'd have no idea it's lacking in the classic ingredients! The finished result showcases the flavours of a deliciously nutty tiramisu. It's so impressive, crack it out at your next party.
For The Custard
- 300 ml hazelnut milk
- 50 ml strong espresso
- 1/2 tsp vanilla paste
- 2 egg yolks
- 100 g caster sugar
- 1 tbsp plain flour
- 1 tbsp cornflour
For The Sponge
- 3 eggs
- 75 g caster sugar
- 1/2 tsp vanilla paste
- 75 g self-raising flour
- 50 ml Frangelico liqueur
For The Candied Hazelnuts
- 50 g caster sugar
- 75 g blanched hazelnuts
Make The Custard
Pour the milk and the coffee into a medium saucepan and add the vanilla paste.
Heat to a boil over a medium heat, stirring to make sure that it doesn’t burn.
Whisk the egg yolks and sugar to an aerated, thick, pale yellow mixture in a bowl with a hand mixer. Whisk in the flour and cornflour.
Gradually add the hot milk to the egg mixture, whisking thoroughly.
Return to a clean saucepan and stir over a medium-low heat until the custard thickens.
Transfer to another heatproof bowl and cover the surface of the custard with cling film to prevent a skin forming.
Leave to cool in the fridge for a few hours.
Preheat The Oven
Preheat an oven to 180ºC.
Start The Batter
Line a Swiss roll tin (cake tin 20cm x 30cm and about 2cm deep) with baking paper, making sure it goes up the edges.
Tip the eggs, sugar and vanilla paste into the bowl of a stand mixer and using a whisk attachment, whisk until the mixture triples in volume and it has a consistency thick enough to draw a figure of eight in the top with egg dripping from the whisk.
Bake The Sponge
Sieve the flour into the mix, then fold the into the eggs really carefully so as not to lose the air, then scoop into the lined tray and gently push to edges, again not working the mixture too hard.
Bake for 8-9 minutes.
Wrap The Sponge
Dampen a clean tea towel whilst the sponge bakes, wringing it as dry as possible then lay on the work surface.
Dust the tea towel with 2 tablespoons of caster sugar.
Tip the freshly baked sponge out upside down onto the tea towel. Remove the tin and baking paper.
Roll the sponge up into a roll, 20cm long, with the dampened tea towel trapped inside the roll then leave to cool completely.
Candy The Hazelnuts
Line a plate or a tray with greaseproof paper.
Tip the caster sugar into a saucepan and pour over just enough water to cover it. Bring to a boil over a medium-high heat, not stirring but swirling the pan a few times. When it begins to turn a deep golden brown remove it from the heat and add the nuts, coating them in the caramel. Use a fork to carefully remove the nuts from the pan and transfer them to your lined plate or tray.
Leave the nuts to cool completely, then finely chop.
Roll And Serve
Unroll the sponge and remove the towel. Drizzle over the Frangelico, spread the custard over the sponge, then scatter with the caramelised hazelnuts.
Roll the swiss roll sponge back up around the fillings, dust in icing sugar and serve.
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