Cookies and Cream Roulade
Serves 10 - Prep time: 25 mins - Cook time: 20 minutes
Cookies and Cream Roulade
OneSixtyDegrees
10
25 minutes
20 minutes
Dessert
Super tasty Oreo and chocolate roulade, quick and easy to make
Ingredients
- 5 Large Eggs, separated
- 200g Whitworths Caster Sugar
- 100g Quality Dark Chocolate, 70% Cocoa
- 290ml Double Cream
- 40g Whitworths Icing Sugar
- 8 Oreos
- 50g Milk Chocolate
- 40ml Double Cream
Directions
Preheat your oven to 160°C fan and line a 13x9 inch Swiss roll tin with greaseproof baking paper.
Break up the dark chocolate into a microwave safe bowl and put it in the microwave on a high heat setting for 1 minute. Stir and return to the microwave for 30 seconds. Repeat this last step until the chocolate is smooth, being careful not to burn the chocolate.
- Set aside the chocolate to cool.
- Separate the eggs.
- Whisk the egg yolks with the caster sugar for 2 minutes, until light and creamy and pale in colour.
- Fold in the cooled melted chocolate until evenly distributed.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Add a large spoonful of the egg whites to the chocolate mixture to loosen it. Once mixed in, fold in the remaining egg whites.
- Pour the mixture into the prepared tin, gently making sure it is level. You want to keep as much air in the mixture as possible.
- Bake in the oven for approx. 20 minutes, until the top is firm to the touch.
- Allow the roulade to cool in the tin.
- In a food processor, blitz 6 of the Oreos to a crumb consistency. If you don’t have a food processor, place the Oreos in a food bag and break them up using a rolling pin.
- Whip 250ml of the cream together with the icing sugar, using an electric whisk/stand mixer, until it just holds its shape.
- Once whipped, add the crumbed Oreos and fold in.
- Carefully turn out the sponge onto a clean sheet of baking paper, so the top of the sponge is on the bottom. Peel away the used baking paper.
- Spread the cream over the sponge, leaving a 2cm gap around the edges.
- Tightly roll the sponge from short edge to short edge, using the baking paper to assist you. You can expect cracks to form along the roulade.
- Break up the milk chocolate into a microwave safe bowl. Add the remaining cream and heat in a microwave on a high heat setting for 40 seconds. Stir until smooth and if any lumps of chocolate remain, put it back in the microwave for 20 seconds. Set aside to cool.
- Drizzle the chocolate over the roulade.
- Roughly crumble the remaining 2 Oreos and scatter them across the top of the roulade to finish.