Chestnut & Amaretto Roulade
Whisk together a luscious blend of chestnut purée, rich egg yolks, and sweet sugar to create a delightful filling for this indulgent chestnut roulade. Whip up airy egg whites and fold them into the mixture for a light, airy texture. Rolled with a luxurious amaretto-infused cream, this dessert boasts a charming crackled exterior that adds to its appeal. Perfect for a gathering or as a special treat, this chestnut roulade is a delightful balance of flavors and textures.
— Constant Cookbook
Ingredients
- butter , for the tin
- 3 eggs , separated
- 140g caster sugar
- 250g can unsweetened chestnut purée or 375g/13oz peeled chestnuts (see tip)
- 2 tbsp Disaronno (amaretto liqueur)
- 300ml double cream
- 2 tbsp icing sugar
Instructions
- Heat oven to 160C/140C fan/gas 4. Butter and line a 20 x 30cm Swiss roll tin. Whisk the yolks and sugar together until thick, then fold in the chestnut purée.
- Whisk the whites into stiff peaks, then fold into the chestnut mixture. Pour in the greased tin and cook for 40 mins.
- Cool for 5 mins, then cover with a damp tea towel and leave for an hour. Meanwhile, make your cream. Simply add the Disaronno to the double cream and whisk until thick and spreadable.
- Take a big piece of greaseproof paper and sprinkle generously with icing sugar. Turn the roulade out onto the paper, spread the cream on and carefully roll it up tightly, starting with one of the short edges and using the paper to help. Don’t worry if it cracks – it’s part of the charm. The roulade can be made several hours ahead - just keep it somewhere cool.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 468 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 31 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.31 milligram of sodium
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