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Chestnut & amaretto roulade
- butter , for the tin
- 3 eggs , separated
- 140g caster sugar
- 250g can unsweetened chestnut pure or 375g/13oz peeled chestnuts (see tip)
- 2 tbsp Disaronno (amaretto liqueur)
- 300ml double cream
- 2 tbsp icing sugar
Directions:View on BBC Good Food
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