Coffee Roll

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3 large eggs (room temperature)

100g caster sugar

75g plain flour

40ml coffee liqueur

1 tsp vanilla bean paste

1 tblspn instant coffee mixed in 20ml boiling water

40g flaked almonds

Whip the eggs, sugar and vanilla until light. Fold in the sifted flour and coffee. Line a baking tray with baking paper and sprinkle over the almonds. Spread the cake batter evenly onto a oven tray with a lip and bake for 12-15 minutes until the cake springs back to a light touch.

Place a piece of baking paper over the top of the cooked cake and carefully flip the cake over onto a large wire rack. Lay a tea towel down and a fresh piece of baking paper and lightly sprinkle with a little caster sugar. Flip the cake onto the tea towel so that the almond side   is on the base. Gently roll up to a roll and allow to cool. Gently unroll and then spread with coffee cream. Serve on a platter with fresh blueberries and blackberries.

Coffee cream

250g mascarpone

20ml coffee syrup

125ml cream

Whip together until firm.