Häagen-Dazs: coffee ice cream roulade recipe

coffee ice cream roulade

I was asked to come up with a recipe using or complementing Häagen-Dazs new coffee flavour ice cream. That’s is a tall order,  since their ice creams are already so tasty on its own right. Their irresistible creations have been tested and tasted to bring to their customers the perfect treat.

I like pairing flavours and playing with textures. In this recipe, I married the simple light almond sponge with scented vanilla with the cool, soft and prominent new coffee flavour Häagen-Dazs ice cream.

Coffee once roasted has a slightly ‘nutty’ flavour and complexity to it. One of the most famous pairings is coffee and walnut, like the coffee cake. Almonds are another classic match to coffee.  The idea to add vanilla in the recipe comes from the classic Italian affogato; vanilla ice cream topped with espresso – another match made in heaven!
Here is a perfect end of a meal – coffee dessert served along your favourite coffee. Enjoy!

Häagen-Dazs: Coffee Ice cream roulade recipe

Roulade
2 large organic eggs, whole
1 large egg yolk
55g(1/4 cup) + 5 Tbsp of caster sugar
2 large egg whites, at room temperature
Pinch of  salt
1 Vanilla pod, scrapped
60g plain flour
25g of ground almond
200g Icing sugar

Filling
1 tub of coffee ice cream, Häagen-Dazs

Decoration
Icing sugar
slivers of almond

Method
1)Preheat the oven to 175C (fan). Line 28 cm x 40cm roulade pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess.

2)Whisk the two whole eggs, eggs yolk, 1/4 cup of the sugar in a metal bowl placed over a pot of gently simmering water until it is just warmer than body temperature. Remove the recipient from the heat and whip the eggs on high speed until they have doubled in volume, about 4 minutes.

3) In a separate, grease-free and clean bowl, beat the egg whites and salt starting on low speed until they are foamy, and then increasing to high, adding the remaining 5 Tbsp of caster sugar gradually. Continue to whip until the whites hold a medium peak when the beaters are lifted.

4)Sift the flour and ground almond over the beaten whole egg mixture and fold in using a whisk, and then fold in gently the whipped whites into two parts.  Spread this batter in the prepared pan, being sure that it is levelled and even. Bake the cake for about 10 minutes until it springs back when gently pressed. Take the ice cream out of the freezer. Reserve.

5)Let the cake cool for about 2 minutes on a cooling rack. Loosen the sides with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the two short sides of the cake in toward the centre with the towel (you can rest the cake on one side to get it to stay in place better) and let it cool this way to set its “memory” so the cake won’t crack once filled.

6)Carefully unroll the roulade cake and remove the tea towel. Spread the ice cream over the cake with a spatula leaving 3cm at both of the short ends. Roll the cake. Wrap the roulade in cling film and place in a plastic wrap for a minimum of 2 hours or until ready to serve.  Remove the roulade from the freezer 10 minutes before serving.  Dust with icing sugar and decorate with almonds. Serve along your favourite coffee.

*the roulade recipe inspiration from Anna Olson

coffee ice cream roulade

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Disclosure: This post was written, recipe, tested and tasted by me. Commissioned by Häagen-Dazs and Great British Chefs.

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