Thin Mint and Macadamia Nut Roulade

Thin Mint and Macadamia Nut Roulade
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Recipe to cook Thin Mint Chocolate and Macadamia Nut Roulade. This decadent cake uses those infamous cookies of the same name.


  • 6 ounces unsweetened chocolate
  • 2 tablespoons Kona coffee
  • 5 eggs, separated
  • 1 cup caster (extra fine) sugar
  • 1 cup heavy cream
  • 8 ounces macadamia nut puree
  • 6 tablespoons confectioner's sugar, plus extra for dusting
  • whipped cream to serve
  • 1 box (10 ounces) Girl Scout Thin Mint Cookies


  1. Line and butter a 13 x 9 inch pan or jelly roll pan. Use non-stick baking/parchment paper.
  2. Melt chocolate (use the link for instructions if you are new to this, it can be tricky) in a bowl over a double boiler and stir in the coffee. Set aside to cool.
  3. whisk egg yolk
  4. In a separate bowl, whisk egg whites to stiff peaks in a separate bowl, add a little to chocolate mixture then fold in the rest.
  5. Pour mixture into prepared baking pan/sheet and spread to an even level. Bake for 20 minutes, remove from oven, and cover with a dish towel and leave to cool for several hours.
  6. Whip cream until stiff peaks form and add macadamia nut puree and crushed Thin Mints.
  7. Dust a large sheet of parchment paper with confectioner's sugar. Turn the roulade out onto paper. Spread whipped cream/macadamia nut/Thin Mint mixture onto roulade and begin to roll using parchment paper for leverage, keeping it tight. When complete, refrigerate until ready to serve. Cut into slices.