Banoffee roulade with mocha cream
- March 2018
- Serves 8
- Hands-on time 1 hour, oven time 25 min, plus chilling
Debbie Major turns the same knockout flavour combo of a banoffee pie into a showstopping roulade… It’s set to be a new favourite.
- Gluten-free recipes
- 21.6g (13.5g saturated)
- 61.9g (56.8g sugars)
Beat leftover egg yolks with a pinch of sugar and freeze in a labelled food bag for up to 3 months. Use to make custard.
Make the roulade up to 4 hours ahead and keep chilled until ready to serve.
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