Chestnut & amaretto roulade

Chestnut & amaretto roulade

Gregg Wallace's stunning, make-ahead roulade is much easier to master than it looks

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

plus 1 hour cooling
Freezable

Freeze un-filled sponge only

Method

  1. 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.
  2. Whisk the whites into stiff peaks, then fold into the chestnut mixture. Pour in the greased tin and cook for 40 mins.
  3. 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.
  4. 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.
Try

Make your own chestnut purée

If you can't find chestnut purée, put the chestnuts in a saucepan and add 500ml of water. Bring the liquid to the boil and simmer until almost all the liquid has evaporated. Remove from the heat and purée with a hand blender. Leave to cool.

PER SERVING

468 kcalories, protein 5g, carbohydrate 39g, fat 32 g, saturated fat 17g, fibre 1g, sugar 31g, salt 0.31 g

Recipe from Good Food magazine, March 2011.

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Latest comments and suggestions

  • Binder photo Vali

    04 December 2011

    Vali rated and commented on this recipe

    5 stars

    Very easy to make. My whole family absolutley loved it.

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  • Binder photo popadum

    05 January 2013

    popadum commented on this recipe

    Quick, easy and delicious. The subtle amaretto and hint of chestnut complimented each other beautifully. When I peeled the greaseproof paper off, the sponge cracked quite a lot, and I didn't think it would work, but the cream held it all together.

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  • Binder photo cookiecat

    31 March 2013

    cookiecat rated and commented on this recipe

    5 stars

    Did a practice run of this in preparation for a gluten free dinner party. It is really lovely. My oven is a bit unpredictable and I think the sponge could have done with a bit longer as I had real trouble peeling off the grease-proof paper. Also I think there was a little too much cream filling - I think I will put in less cream next time and offer the remainder on the side. The flavours are divine.

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  • Binder photo Emma

    14 April 2013

    Emma rated and commented on this recipe

    5 stars

    Very tasty indeed. Really easy to make and really quite light. Mine rolled out very well and didn't crack at all. If you're going to sprinkle icing sugar on the top then don't do it until you are ready to serve it or it will just sink in and you won't see it.

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  • Binder photo Es

    05 May 2013

    Es rated and commented on this recipe

    5 stars

    Love this recipe. It's not as tricky as you would think and its also lighter than you would expect!

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

plus 1 hour cooling
Freezable

Freeze un-filled sponge only

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
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PER SERVING

468 kcalories, protein 5g, carbohydrate 39g, fat 32 g, saturated fat 17g, fibre 1g, sugar 31g, salt 0.31 g

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