This has to be one of the best things I’ve made, but then I adore whipped cream filled roll cakes. This is a sponge cake (6 egg whites) filled with an espresso/kahlua flavored whipped cream and then topped with a crunch topping which is an espresso toffee that you make on top of the stove, let harden, and then smash into tiny bits. The only caveat is you can’t put the crunch topping on until you are ready to eat it, as if left one for longer than an hour or so it becomes chewy like taffy (and hence a teeth breaker). But OH the taste on this. An excellent dinner party dessert. From Julie Richardson’s Vintage Cakes, a highly recommended cookbook. (Since I shared the dessert with neighbors, I couldn’t put the crunch topping on for the picture).
