Pipe or spoon the rest of the cream down the length of the roulade, top with the remaining fruit and nuts, dust with icing sugar, and serve. To serve, spread the icing on top and finish each financier with a walnut half, a dusting of icing sugar and a little finely ground espresso. Put the butter, sugar and lemon zest in the bowl of an electric mixer with the paddle attachment in place. Once cool, beat in half the icing sugar using a wooden spoon. Gently fold the melted chocolate in two batches into the egg mix.

Source: The Guardian September 02, 2017 07:52 UTC