I'll give you a clue. It's got some of these....
and some of these....
It's an Oreo, pecan, cream cheese roulade.
Oreos are my favourite members of the biscuit family. It's weird because they taste more chocolaty than any other biscuit, but if you look at the packet, they don't have much of that ingredient in them. One of life's little wonders...
I wanted to make a roulade with Oreo biscuits; I thought they would make a great filling with cream cheese and some pecans, In fact, it's almost like a cheesecake mixture with a roulade wrapped around it.
But, let's not forget the roulade in all of this Oreo worshipping; it's a light, marshmallowy, coffee flavoured sponge but without the flour.
Two warnings: firstly you may not just be able to eat one slice; secondly, and a bit more seriously, if you aren't eating it soon after preparing, freeze it. The roulade is very delicate as well as yummy so treat it with respect.
Roulade adapted from (Good Food magazine)
2 tsp cornflour
2 tsp instant coffee
2 tsp white wine/cider vinegar
5 egg whites
200g caster sugar
1 1/2 packs Oreo biscuits
1 small pack (approx 100 grams) pecans
1 tsp honey
400 grams cream cheese.
Preheat the oven to 140 degrees centigrade. or Mix the cornflour, coffee and vinegar and set aside. Whisk the egg whites until stiff peak (i.e. you can turn the bowl over and it doesn't fall out), then whisk the sugar in small amounts at a time, then mix in the cornflour mixture.
Update: The Chocolate Teapot is running a competition for the best chocolate roulade, (link here for the We Should Cocoa post). Hopefully the intense chocolate hit of the Oreo will shine through, although as I have already mentioned they don't contain much of this ingredient. They taste sooo good, though, and even better when pulsed with cream cheese!