For the roulade
300 grams vanilla biscuit crumbs
100 grams icing sugar
1 tablespoon cocoa powder
150 strong espresso
50 ml Kahlua
For the filling
150 grams butter
100 grams icing sugar
2 teaspoons vanilla
Preparation
For the roulade, in a large bowl, whisk the ground biscuits, sugar, cocoa powder. Add in the Kahlua and half of the coffee, then proceed to mix slowly while adding the rest of the espresso until the mixture no longer sticks to your hands. Roll the batter to about 5 millimetres on a piece of baking parchment, and leave it to firm up. For the filling, beat the butter with the sugar until light and creamy. Add in the vanilla, and blend again. Carefully spread the filling over the coffee batter, and roll it up into a roulade. Leave it in the refrigerator for about 4 hours to set, and cut into slices just before serving.
