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Coffee Roll with Baileys Liqueur

by Editorial Staff

The roll is extremely aromatic and the recipe for the coffee biscuit is very successful. The smell of coffee in the kitchen after baking will last for a long time!

Summary

Prep Time20 mins
Cook Time12 mins
Total Time2 hrs 30 mins
CourseBaking

Coffee Roll with Baileys Liqueur Ingredients

For the biscuit:

  • Eggs – 5 pcs.
  • Sugar – 150 g
  • Flour – 150 g
  • Baking powder – 1 teaspoon
  • Instant coffee – 4 tbsp
  • Water (if necessary) – 1 tbsp

Coffee Roll with Baileys Liqueur

For the cream:

  • Cream 33-35% – 250 g
  • Sugar – 75 g
  • Liqueur “Baileys” – 100 ml

For decoration:

  • Bitter chocolate – 30 g
Coffee Roll with Baileys Liqueur Print Recipe Coffee Roll with Baileys Liqueur Pin Recipe

Coffee Roll with Baileys Liqueur Instructions

  1. Let’s start with the main thing – with a biscuit.
    Sift flour with baking powder. If the coffee is NOT granulated, add to flour. If granules, dilute in 1 tbsp of hot water and pour into the yolks (I had granular).
    Separate the yolks from the whites.
  2. Beat the yolks with 2/3 of the sugar until they become white foam.
  3. Pour in coffee.
  4. Good, but stir gently.
    Pour flour into portions. Stir gently with a spatula.
  5. Beat the whites with the remaining sugar into a dense foam.
  6. Add portions into the egg-flour mixture. Mix thoroughly.
    Coffee Roll with Baileys Liqueur step 6
  7. Turn on the oven, preheat to 190 degrees.
    Line a baking sheet with parchment. Put the dough out, distribute evenly (I have a baking sheet 42×33 cm. The biscuit turned out to be 40×30 cm).
  8. Bake a sponge cake for a coffee roll in an oven preheated to 190 degrees for 12 minutes. Until ready.
  9. Spread out a clean towel, put a hot (!) Sponge cake on it along with parchment. Roll up. Cool completely.
  10. Expand the cooled roll. Remove the parchment. Put on a clean sheet of parchment.
  11. Whip the cooled cream with sugar. Pour the chilled liquor in a thin stream, beating without stopping. Expand the biscuit. Distribute the cream in such a way that there is more cream from the end from which you begin to roll. When rolling, the cream will squeeze out a little.
  12. Roll up the roll and put it in the refrigerator for a couple of hours.
  13. Take the rollout of the refrigerator, trim the edges.
  14. Melt the chocolate in a water bath or the microwave. Transfer to something. (In nature, there are special decorators for chocolate, glaze, etc.) I put it in a regular bag, cut off the corner and that’s it. Decorate the roll with chocolate.
    The coffee roll is ready.
    Coffee Roll with Baileys Liqueur step 14
  15. You can serve a coffee roll to the table.

Enjoy your meal!

Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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