Recipe: Serves 12

Coffee Roll with Irish Cream Liquer

A delicious coffee sponge with a delightful light custard filling, accented with an Irish cream liqueur

Introduction by Chef Eric

Custard:

In a pan, bring to the boil the milk, half the caster sugar and vanilla. Remove from the heat.
In a separate bowl, whisk together the egg yolk, remaining sugar, corn flour, and plain flour until pale.
Gradually add the milk to the eggs, a ladle at a time, stirring continuously.
When all the milk has been added, return the mixture to the pan and heat gently, stirring continuously until it thickens.
Remove from the heat and whisk in the Lakeland Dairies Butter. Allow to cool, cover with cling film so it is touching the custard. Place in a chiller.

Custard filling with Irish Cream Liquer:

Soak and drain the gelatine. Gently melt in a pan and add the liqueur.
Pour into the custard mixture and and stir well.
Whip the Lakeland Dairies Whipping Cream, then fold into the custard mixture.

Coffee Sponge:

Whip the egg yolk, egg and caster sugar A to a silk-like texture.
Warm the rum, corn oil and milk to 50°C, then add instant coffee and mix well.
Sieve the plain flour with baking powder.
Whip the egg white and caster sugar B to soft peak.
Fold in half of the meringue into the egg yolk mixture.
Add the flour into the mixture. Add the liquid part into the mixture and mix well.
Fold the rest of the meringue into the mixture.
Bake for about 12 minutes. Top oven temperature 200 °C/ bottom oven temperature 150°C.
Cool on a wire rack.
Transfer onto greaseproof paper ready to roll.

Spread the custard filling onto the coffee sponge and gently roll inside greaseproof paper, twist the ends. Place in fridge before decorating.
To decorate, pipe the custard on top of the roll. Blend Matcha powder with melted white chocolate to create green grass decorations and sprinkle with caramel cubes.