209 Oven setting: CircoTherm® This delicious roulade can be whipped up Prienh e3a0t omv einnutes. The perfect afternoon treat.on CircoTherm® to 200°C. Grease and Serves: 8 line the multipurpose pan. Preparation time: 15 minutes Cooking time: 15 minutes Whisk eggs and sugar together until light and fluffy, Level of difficulty: Mediu about 5 minutes. Fold in flour and walnut meal, then m fold in coffee and butter. Pour mixture into the prepared multipurpose pan and INGREDIENTS spread out with a spatula to level the surface. Bake for 6 eggs 12–15 minutes until pale but cooked and springy in the 175g golden caster sugar middle. 175g self raising flour Remove from oven and allow to cool a little, then turn 2 tbsp strong espresso coffee out onto a clean tea towel and roll up like a swiss roll, and allow to cool. 50g butter, melted 75g walnut meal Whip the cream to soft peaks with the coffee liqueur and fold in the lemon rind. Dutch cocoa, for dusting Carefully unroll the sponge and remove the tea towel. FILLING Spread overthe coffee cream, then roll up again. Dust 400ml thickened cream with cocoa and serve. 2 tbsp coffee flavoured liqueur 1 lemon, finely zested ith coffee cream THE NEFF AUSTRALIA COOKBOOK DESSERTS