Chocolate Pecan Mint Roll Recipe

In a large bowl, beat the egg yolks with the 1 cup sugar until light and creamy, then set aside.

In the bowl of an electric mixer, whip the egg whites until they hold stiff peaks.

To the egg yolk mixture, add the 1 tablespoon baking powder, 1 1/2 cups processed pecans, and 1 tablespoon cocoa powder. Stir to combine.

Gently fold about a quarter of the whipped egg whites into the yolk mixture to lighten it, then carefully fold in the remaining whites until just combined, being careful not to deflate the batter.

Line a jellyroll sheet pan with parchment paper, making sure it covers all sides. Spray the paper with a non-stick baking spray (the kind with flour works well here).

Let the cake cool completely on the sheet pan. While it cools, prepare the filling: In a large bowl, beat the 2 cups whipping cream with the 3 tablespoons powdered sugar, 3 tablespoons Baileys Mint Chocolate, 2 teaspoons peppermint extract, and 1/2 teaspoon green food coloring until fully combined and the mixture thickens into firm whipped cream.

Once the cake is cool, lift the parchment paper off the baking sheet and lay the cake on a flat surface. Spread about half of the whipped cream evenly over the cake.

You can add a bit more whipped cream if you like, but be careful not to overfill the cake, as it can make rolling tricky. Starting from one of the shorter ends, slowly and carefully roll the cake into a cylinder.

Transfer the rolled cake to a serving plate. Dust with a little cocoa powder and powdered sugar, and garnish with fresh 1/2 pint raspberries, if you're using them.