Ingredients

• 250 gram packet plain sweet bisuits, crushed finely
• ¾ cup icing sugar
• ¾ cup (70 gram packet) ground almonds
• ¼ cup cocoa, sifted
• ½ cup hot black coffee
• ¼ cup coffee liqueur

Butter cream filling

• ¾ cup sugar
• ½ cup water
• 100 grams butter
• ¼ cup finely chopped citron
• ¼ cup finely chopped mixed peel
• ¼ cup finely chopped glace cherries

Method

1. Mix together crushed biscuits, icing sugar, ground almonds and cocoa in a mixing bowl. Make a well in the centre.
2. Stir in coffee and coffee liqueur. Mix to form a soft dough.
3. Sift a little extra icing sugar on to a large sheet of baking paper. Spread out dough to make a rectangle, approximately 22cm x 26cm. Spread filling evenly over the top, leaving a 1cm border along the longer sides.
4. Holding the paper with both hands, gently roll up to enclose the filling, as you would for a Swiss roll. Wrap in cling film and refrigerate overnight or for at least 4 hours before slicing and serving with coffee.

Butter-cream filling

1. Put sugar and water in a saucepan. Place over a low heat, stirring until the sugar has dissolved. Bring to the boil and boil for 5 minutes. Remove from heat, cool. Beat butter untilc reamy. Beating well, gradually add cold syrup. Stir in the glace fruits.