Chocolate-coffee Meringue Jelly Roll

7. 10. 2025

Make your Christmas holidays special with a new treat. A perfect roulade combining the flavors of snow meringue, chocolate, and coffee is guaranteed to please the whole family!

Ingredients

• sunflower oil to erase the mold
• 6 medium-sized egg whites
• 1 1/2 cup powdered sugar
• 2 tablespoons plain flour
• 1/4 cup ground almonds
• 1 teaspoon of espresso dissolved in 1 teaspoon of boiling water
• a handful of peeled almonds
• dark chocolate, melted, for drizzling

For the chocolate spread:

• 1 cup dark chocolate (70% cocoa), chopped into pieces
• 1/4 cup salted butter
• 1/2 cup whipping cream
• ½ teaspoon sea salt flakes

For the cream:

• 1 cup whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon of espresso dissolved in 1 teaspoon of boiling water

Method

• Heat the oven to 390°F.
• Line a baking tray with baking paper and then lightly oil the paper.
• In a large, clean bowl, beat the egg whites with an electric mixer until stiff, glossy, and hold their shape.
• On low speed, beat in the sugar a little at a time, then add the flour, ground almonds, and coffee.
• Spread the mixture evenly on the baking sheet, spread the almonds evenly, and bake for 8 minutes.
• Reduce the oven temperature to 320°F and bake for another 20-25 minutes.
• Remove the baked dough from the baking sheet and the paper and cool on a wire rack for 10 minutes, then turn out onto another piece of parchment paper and leave to cool completely.
• Meanwhile, melt the chocolate in a heatproof bowl over a pot of simmering water (do not let the water touch the bowl).
• Mix the butter gently when the chocolate has melted, then cool for 15 minutes.
• Gradually add the cream (beating with a whisk between additions), and then add the salt.
• Spread evenly over the chilled dough and refrigerate the dessert for 15 minutes.
• Place the cream, icing sugar, and coffee in a clean mixing bowl for the filling.
• Beat with an electric mixer until the mixture begins to thicken.
• Beat until the mixture forms soft peaks.
• Spread the cream on the chocolate spread.
• Use baking paper to roll the roulade (start with the short edge).
• Wrap the paper tightly and refrigerate for at least 3 hours.
• Put the cooled roll on a plate, drizzle with melted chocolate, and cut.
• Enjoy it!

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