If you are entertaining tomorrow night, with or without fireworks for Bonfire Night, and haven’t settled on what to serve for dessert, then I have the very recipe for you.
I made a version of this last Hogmanay, and it was a dream dessert. It was Tiramisu Swiss Roll Cake by Izy Hossack at Top With Cinnamon.
When I heard that Baileys were bringing out a Pumpkin Spice edition, I knew I had to incorporate it into this dessert, instead of the regular Marsala.
I take no credit whatsoever for coming up with the roulade idea, and my recipe is simply a tweaked version of Izy’s. I don’t feel too bad, however, because I know Izy adapted the sponge element from The Cake Bible by Rose Levy Berenbaum (Rose’s website), so all is good.
5 Large Eggs
100g of Golden Caster Sugar
1 Teaspoon of Gingerbread Syrup (If you don’t have any, use Vanilla extract)
75g Butter, melted and cooled
100g of Plain Flour
2-3 Tablespoons of Icing Sugar mixed with 1 Teaspoon of Pumpkin Spice
- Preheat the oven to 180C (160C fan) and grease and line a 40x30cm swiss roll tin.
- Whisk the egg whites until they form soft peaks. Then whisk in 50g of sugar until stiff and glossy.
- Whisk the remaining sugar 50g of sugar into the yolks until pale and thick.
- Pour the yolk mixture, plus the gingerbread syrup, into the egg white mixture and whisk until just combined.
- Pour in the melted butter to the egg and sugar mixture and fold in gently.
- Sieve the flour and cornflour over the top and fold that in gently, trying to keep as much air and lightness as possible.
- Pour into the prepared tray, spreading it out as evenly as possible, and bake for 15 minutes. It should be springy and golden.
- Lay out a clean tea towel and sprinkle it generously with the icing sugar and Pumpkin Spice mix.
- Turn the sponge out onto the tea towel covered with the icing sugar, peal back the greaseproof paper, then trim the sponge to 24x36cm. Gently but firmly roll up the warm sponge in the tea towel and put to one side to cool completely.
Baileys Pumpkin Spice Soak
100ml of Boiled water
1 Tablespoon of strong instant coffee
75ml of Baileys Pumpkin Spice
- Dissolve the coffee in the boiled water and mix the Baileys through.
Whilst the roulade is cooling, make the filling and chill until it’s needed.
150ml of Double Cream
130g of Mascarpone
70ml of Baileys Pumpkin Spice
2 Tablespoons of Icing Sugar
1 Teaspoon of Gingerbread Syrup (again use Vanilla if you don’t have any)
- Whip the double cream until thick, then stir in the Mascarpone.
- Pour in the Baileys and syrup, and sprinkle in the icing sugar, and whisk until smooth and thickened again.
- Once the roulade is completely cold, unroll it carefully. Brush the Bailey’s Pumpkin Spice Soak all over it. You will need to do it several times until it is all soaked in. It seems like a lot of liquid, but use it all.
- Now spread the Mascarpone filling close to three edges, leaving a gap of about an inch on the far side.
- Roll it up as neatly as you can towards the edge with the gap, taking care to avoid cracks.
- Chill for at least half an hour.
30g of Butter
150ml of Double Cream
100g of Dark Chocolate
1 Tablespoon of Golden Syrup
- Melt all of the ingredients for the glaze together in a bain marie.
- Allow it to cool slightly.
- If you feel that the ends are a little untidy, trim the roulade with a sharp knife.
- Place the chilled roulade on a wire cooking rack and pour the chocolate glaze over it slowly, to ensure it covers it entirely.
- Sprinkle with whatever you fancy (I used various metallic sprinkles).
- Allow the glaze to firm up before moving to a serving platter.
The roulade is moist and boozy, with the warm spice of autumn. It makes a great dessert rather than a cake to have with your morning coffee, but worth the effort if you are looking for something with a wow factor, especially if you serve it with some indoor fireworks.