Ingredients

Serves 6-8

5 eggs

100g light brown soft sugar

4tbsp coffee powder

100g plain flour

For the Pecan Praline

100g chopped pecan nuts

200g caster sugar

For the Filling and Decoration

150ml double cream

2tsp sugar

Methos

1. Preheat oven to 160°C. Line a swiss roll tin with baking paper.
2. Beat the eggs and sugar together with an electric whisk for 5 minutes, until you have a mousse-like mixture.
3. Mix the coffee powder with 2 tbsp hot water to make a paste.
4. Sift the flour into the above mixture, and gently fold to combine.
5. Spread evenly into the tin. Bake for 12-14 minutes.
6. Turn out onto a baking paper. Cool a little and then roll up from the long side with the paper. Now let it cool.
7. Toast the pecans in the oven on a baking sheet for 5 minutes.
8. Dissolve the caster sugar in 3 tbsp water in a saucepan, on a low heat. Once dissolved, turn up the heat and boil, without stirring, until the sugar begins to caramelise.
9. Pour over the nuts and leave to set for 10-15 minutes. Break into rough pieces and grind all of it in a food processor.
10. Whip the cream with the sugar, until it holds its shape.
11. Spread the cream onto the unrolled roulade, sprinkle with half of the praline and re-roll.
12. Decorate the top with cream and the remaining praline.