250g can unsweetened chestnut purée or 375g/13oz peeled chestnuts (see tip)
2 tbsp Disaronno (amaretto liqueur)
300ml double cream
2 tbsp icing sugar
Make your own chestnut purée
If you can’t find chestnut purée,
put the chestnuts in a saucepan and
add 500ml of water. Bring the liquid
to the boil and simmer until almost all
the liquid has evaporated. Remove
from the heat and purée with a hand
blender. Leave to cool.
Heat oven to 160C/140C fan/gas 4.
Butter and line a 20 x 30cm Swiss roll tin.
Whisk the yolks and sugar together until
thick, then fold in the chestnut purée.
Whisk the whites into stiff peaks, then
fold into the chestnut mixture. Pour in
the greased tin and cook for 40 mins.
Cool for 5 mins, then cover with a
damp tea towel and leave for an hour.
Meanwhile, make your cream. Simply
add the Disaronno to the double cream
and whisk until thick and spreadable.
Take a big piece of greaseproof paper
and sprinkle generously with icing sugar.
Turn the roulade out onto the paper,
spread the cream on and carefully roll it
up tightly, starting with one of the short
edges and using the paper to help. Don’t
worry if it cracks – it’s part of the charm. The roulade can be made several hours ahead - just keep it somewhere cool.