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Coffee Pistachio Roll

You must use the correct size swiss roll pan or it will be difficult to roll.
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Course: Dessert
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 3 eggs
  • 1/2 c castor sugar
  • 1/4 c cornflour
  • 1/4 c plain flour
  • 1/4 c self-raising flour
  • 1 tbsp instant coffee powder
  • 1 tbsp hot water
  • 3 tbsp gelatine
  • 1 tbsp Tia Maria
  • 1 egg
  • 1/2 c icing sugar
  • 3/4 c thickened cream
  • 300 ml jar thickened cream
  • 3 tsp instant coffee powder
  • 3 tsp hot water
  • 60 g pistachio nuts

Method
 

  1. Beat eggs and sugar in electric mixer until thick and creamy (up to 10 minutes). Sift dry ingredients over egg mixture and gently fold through. Spread mixture into greased and paper-lined swiss roll tin (base measures 25cm by 30cm). Bake in moderate oven 15 minutes. Turn onto wire rack covered with greaseproof paper, remove lining paper and roll up loosely from long side. Stand 3 minutes, then unroll, cool to room temp. Spread filling over cake, rollup from long side. Place on serving plate. Spread half the topping over cake, decorate with remaining topping and chopped pistachio nuts.
  2. Dissolve coffee in water. Combine gelatine and Tia Maria, dissolve over hot water. Beat egg and icing sugar with electric mixer until thick and creamy. Beat in gelatine and coffee mixtures. Beat cream until firm peaks form, gently fold into egg mixture, refrigerate 30 minutes.
  3. Dissolve coffee in water, cool. Beat cream until firm peaks form, fold in coffee mixture.

Notes

Source: Best Recipes from Women's Weekly