BAILEYS CARAMILK CHEESECAKE ROLL
INGREDIENTS
• 250ml (1 cup) Baileys Irish Cream liqueur • 22 savoiardi (sponge finger biscuits) • 200ml thickened cream, whipped • 45g (¼ cup) roasted hazelnuts, chopped, to serve
• Caramilk chocolate, coarsely chopped, to sprinkle
WHITE CHOCOLATE FILLING
• 180g white chocolate, coarsely chopped • 60ml (¼ cup) thickened cream • 250g cream cheese, at room temperature, chopped
• 2 tbs caster sugar
CARAMILK FILLING
• 120g Caramilk chocolate, coarsely chopped
• 2 tbs thickened cream
• 160g cream cheese, at room temperature, chopped
• 1 tbs caster sugar
METHOD
1.
Place a large (about 40cm long) double layer of plastic wrap on a chopping board. Pour Baileys in a wide, shallow bowl. Working 1 at a time, dip a savoiardi in the Baileys for about 8 seconds, turning a few times, until soaked. Hold biscuit above bowl to drain excess Baileys. Place on the plastic. Repeat with the remaining biscuits, placing side by side to make 2 rows of 11 biscuits each. Brush remaining Baileys over biscuits. Set aside.
2. To make white chocolate filling: Place chocolate and cream in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Heat until almost melted. Remove bowl from pan and stir until smooth. Transfer to another bowl and set aside to cool to room temperature. Use electric beaters to beat cream cheese and sugar in a bowl until creamy. Add cooled white chocolate mixture and beat until just combined. Place in fridge, stirring occasionally, for
10 minutes or until thickened slightly.
3. To make Caramilk filling: Follow the same method as the white chocolate filling.
4. Spread white chocolate filling over biscuits, leaving a 1.5cm border around the edges. Spoon Caramilk filling on top and gently spread. Use the plastic as a guide to carefully lift and roll from 1 wide side to enclose the filling, so the biscuits meet and join at the top (they may crack a bit but that’s okay). Twist ends of plastic firmly and gently shape with your hands into a neat roll. Place on board and chill in fridge for 4 hours.
5. To serve, unwrap and place on a platter. Dollop with cream. Sprinkle with hazelnut and chopped Caramilk. NOTE Don’t worry if it isn’t a perfect shape as you put it in the fridge. After an hour or so it will be firm enough to gently press into a neater shape.