The other night when I was making the Almond Paste for the Christmas cake, I had two egg yolks which I wanted to use. I decided that the best way to use them was to make a custard cream. However, I still wanted to make a lovely Espresso Coconut Roulade I saw a few days ago at Heni’s blog but unfortunately there were no eggs in that recipe. I had already bought the biscuits and coconut and was still determined to make the roulade with a few tweaks on my part. Heni’s roulade is much prettier but still it tasted great.
I had a small difficulty when I had to roll it as the custard cream was too much and began coming out of the side. I quickly reacted and got a loaf tin where I placed it in and left it overnight to set.
The following day I turned it over in a platter and it looked perfect. I made a quick ganache and sprinkled the coconut on top. The flowers on top are edible and came all the way from Cyprus. These were intended for my Christmas Cake decoration but I still have a lot left for the Christmas Cake.
Do you like the tablecloth in the picture? I embroided it and also made the lace 25 years ago when I was pregnant my second son and was confined to bed all day, as I had some problems with the pregnancy. I didn’t like it and never used it before but today when I was taking out my other Christmas tablecloths I saw it and I realized that it would be perfect for Christmas.
I have just finished the Christmas Cake which I decorated with more edible decorations.
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