- butter, for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 egg, separated
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 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
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.
Make your own chestnut puréeIf 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.