Chestnut & amaretto roulade

Chestnut & amaretto roulade

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(9 ratings)

Prep: 20 mins Cook: 40 mins Plus 1 hour cooling


Serves 6

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

Nutrition and extra info

  • Freeze un-filled sponge only

Nutrition: per serving

  • kcal468
  • fat32g
  • saturates17g
  • carbs39g
  • sugars31g
  • fibre1g
  • protein5g
  • salt0.31g
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  • butter, for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 eggs, 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


  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.

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Comments, questions and tips

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10th Jan, 2015
Too thick to roll with all the cream on it. I ended up with a tube with cream in the middle rather than a swiss roll effect. Whoever made it for the photo obviously had the same problem! Delicious though, so I will make it again, but next time will only put on half the cream before rolling, and serve the rest separately.
4th Mar, 2014
This was very well-received by my dinner guests. Delicious flavours and so easy to make. I found the timings and tips worked perfectly. Will make again :)
31st Dec, 2013
The sponge needed much longer than the 40 mins suggested as was still v soft when I first took it out of the oven.
25th May, 2013
The sponge doesn't really hold together, so expect the finished product to be closer to a trifle than a roulade. That said, it was a tasty trifle
5th May, 2013
Love this recipe. It's not as tricky as you would think and its also lighter than you would expect!
14th Apr, 2013
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.
31st Mar, 2013
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.
5th Jan, 2013
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.
4th Dec, 2011
Very easy to make. My whole family absolutley loved it.
19th Dec, 2015
Can you freeze this?
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