- This roulade is easier to make than it looks and a generous dusting of icing sugar will cover any imperfections.
- You can substitute the chocolate with nuts and use amaretto or marsala instead of rum if you prefer.
- This dessert freezes well and can be stored in the freezer for up to 2 months. Defrost at room temperature for 6-8 hours or overnight in the fridge.
- PRE-HEAT OVEN TO 160˚C/140˚C FAN/GAS 3
- Grease a 23x33cm Swiss roll tin and line with baking parchment.
- Separate the eggs. Put the whites into a large mixing bowl and whisk, with an electric hand mixer, to a stiff consistency. Add the caster sugar, one tablespoon at the time, whisking well between each addition. Then add the cornflour and wine vinegar and beat well to combine until you have a rich and glossy meringue.
- Spoon the mixture into the prepared tin and spread to an even, thick layer, making sure that the filling goes into the corner of the tin. Bake for 25 minutes.
- Meanwhile, prepare the filling. Roughly chop the chocolate. Put the chestnut puree into a large bowl and add two thirds of the chopped chocolate, rum, vanilla extract and a tablespoon of icing sugar. Mix thoroughly to combine.
- Whip the cream to soft peaks. Chill the cream and the chestnut mixture until ready to use.
- Remove the meringue from the oven and leave to cool for 5 minutes. Dust a large sheet of baking parchment with icing sugar. Very carefully, lift the meringue out of the tin and peel the parchment away from the sides. Place it upside down on the sugar-dusted parchment and peel away the rest of the paper. Leave to cool.
- Spread the meringue with the whipped cream, then add dollops of the chestnut mixture and finally sprinkle with the remaining chopped chocolate.
- To roll the meringue, start with the long edge closest to you. Using the paper to help you, roll up the roulade so the seam ends up underneath.
- Transfer the roulade to a serving plate or board and dust with a little icing sugar. Chill for at least 1 hour before serving.
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