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Coffee roll

Ingredients 10
Servings 16
Time 20 min


  • 400
    Marie biscuits
  • 100
    icing sugar, sifted
  • 125
    ground almonds
  • 5
    instant Nescafé coffee granules
  • 2
    vanilla essence
  • extra icing sugar
  • 250
    cream, chilled
  • 60
    icing sugar, sifted
  • few drops rum essence


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.


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