Name: Coffee roll
Prep time: 20 min
Total time: 20 min
Yield: 16 servings
Cuisine: Can Be Frozen
Ingredients: 400.00 g Marie biscuits; 100.00 g icing sugar sifted; 125.00 ml almonds ground; 5.00 ml nescafé instant coffee granules; 2.00 ml vanilla essence; icing sugar extra; 250.00 ml cream fresh, chilled; 60.00 ml icing sugar sifted; rum essence

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Ingredients (9)

400.00 g	Marie biscuits
100.00 g	icing sugar — sifted
125.00 ml	almonds — ground
5.00 ml	nescafé instant coffee granules
2.00 ml	vanilla — essence
	icing sugar — extra

FILLING

250.00 ml	cream — fresh, chilled
60.00 ml	icing sugar — sifted
	rum essence

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Method:

Crush the biscuits and mix with the icing sugar and almonds in a large mixing bowl. Add the instant coffee, dissolved in 125 ml boiling water, and vanilla essence and mix to form a fairly stiff dough. Dust a sheet of wax paper with icing sugar and roll out the biscuit dough until about 7 mm thick. Beat the cream until nearly stiff. Add the icing sugar by the spoonful, while beating continuously. Flavour to taste with the rum essence, taking care that you do not add too much. Spread the cream mixture over the biscuit dough layer. Using the wax paper, carefully roll up. With the roll still wrapped in the wax paper, transfer it to a loaf tin. Freeze until firm but not frozen, or leave in the fridge overnight. Slice and serve.
Makes 15-20 small slices.