Celebrating David Jones With Gordon Ramsay & Royal Doulton

Legendary chef Gordon Ramsay has teamed up with iconic brand Royal Doulton to celebrate David Jones 185th birthday with an exclusive sweet treat.

Since 2005, Royal Doulton has partnered with Gordon Ramsay to launch a number of casual
meets classic collections. Among them is ‘Maze’, a functional and stylish range that features timeless design elements to hero all kinds of dishes – including this espresso martini roulade, created by Ramsay to commemorate David Jones’ 185th anniversary.

“My perfect celebration dessert is an oozy chocolate roulade,” he says. “I always say [that] even before you taste, you eat with your eyes, so to add to the celebratory feel, perfectly plate your roulade on my stunning Royal Doulton ‘Maze’ collection, before finishing with a dusting of icing sugar.”

INGREDIENTS

Serves 6-8

For the meringue
Sunflower or vegetable oil, for greasing
6 egg whites
340g caster sugar
2 tbsp plain flour
60g ground almonds
1 tbsp cold espresso or very strong black coffee
Cocoa powder or icing sugar, for dusting

For the coffee cream
200ml double cream
40g icing sugar
1 tbsp cold espresso or very strong black coffee
2 tbsp Kahlúa or coffee liqueur

For the chocolate filling
200g dark chocolate (70% cocoa solids), chopped into chunks
50g unsalted butter
120ml double cream
½ tsp sea salt

METHOD

1. Preheat the oven to 200°C/180°C fan-forced. Line a 23x33cm Swiss roll tin or deep baking tray with baking paper, then lightly oil the paper.

2. Whisk the egg whites with a hand mixer until glossy and holding medium peaks. On a low speed, whisk in the sugar, a little at a time, then add fl our, ground almonds and espresso. Whisk until just combined.

3. Spread the meringue evenly into the tin. Bake for 8 minutes, then reduce the oven to 160°C/140°C fan-forced and cook for 20-25 minutes.

4. Lift the meringue from the tin on its paper and cool for 10 minutes on a wire rack. Lay another piece of baking paper next to the rack and lift the meringue on the paper and flip it over onto the clean paper. Leave to cool then gently peel off the top paper.

5. For the coffee cream, whisk the cream, icing sugar, espresso and Kahlúa until it just starts to thicken to soft peaks. Spread evenly over the cooled meringue, leaving a small border. Chill in the fridge while you make the chocolate filling.

6. Melt the chocolate in a heatproof bowl over a pan of simmering water, being careful not to let the bowl touch the water. Stir in the butter gently, then leave to cool for 15 minutes. Add the cream slowly, whisking until thick, then mix in the salt.

7. Spread the chocolate over the co! ee cream. Starting with a short edge, roll up the meringue, using the baking paper to help. Don’t worry if it cracks – it’ll be beautifully rustic! Chill until ready to serve, dusted with icing sugar or cocoa powder.

Contains: Eggs, Gluten, Milk, Soya