Ferrero Rocher Roulade
Betty’s kitchen is buzzing as we all probe into the inner depths of our resources to find the perfect recipe for Christmas entertaining. Without doubt it has to be EASY PEASY, because the call on our cooking skills is paramount at this time of year.
The minute we have finished negotiating our way through Halloween and Bonfire Night Christmas startles us with its prompt arrival. Already the waist band is tightening and we haven’t even started!
Here is a delicious and easy recipe for Dinner Party entertaining (you could serve this at the Embassy!) and what is even more exciting is that it can be popped into the freezer on a tray and wrapped in cling film ready to thaw overnight.
Ferrero Rocher Roulade (Serves 10)
- Vegetable Oil for greasing
- 6 Large eggs
- 175g/6oz Caster Sugar
- 50g/2oz cocoa powder
- 16-18 Ferrero Rocher
- 7 tbsp Crème Fraiche
50g/2oz each white and dark chocolate
50g/2oz icing sugar
Put the egg yolks into a large bowl and add the sugar and whisk until thick and light.
Sift in the cocoa and then fold in carefully.
In a clean dry bowl whisk the egg whites until they form stiff peaks and then fold into the cocoa mixture.
Spoon into the prepared tin and then place on the grid shelf on the floor of the roasting oven with the cold shelf above and cook for about 20 minutes, until firm to the touch.
Remove from the oven to cool for about 10 minutes
Sift some caster sugar on some more bake-o-glide and then carefully turn the Roulade onto it and then remove the Bake-o-Glide lining.
Meanwhile place the chocolate in a bowl on the back of the AGA to melt.
To fill, crush 12 of the Ferrero Rocher and stir into the crème fraiche and mix well. Spread the filling over the roulade and then roll up. Place on a serving plate and then dust with cocoa powder and then drizzle melted chocolate over the Roulade.