Preparation time: 30 minutes
Cooking time: 20 minutes
IngredientsCoffee liqueur: 4 tbsp
Unsalted butter: 50 gm
Breakfast sugar: 100 gm
Eggs: 2 large
All purpose flour: 100 gm
Mascarpone cheese:
125 gm
Whipped cream: 150 ml
Coffee powder: 2 tbsp
Castor sugar: 2 tbsp
Cocoa powder: 35 gm
Chocolate curls, for
garnish: 20 gm
Method:Preheat the oven to 180C. Grease and base line a 30cm x 20cm Swiss roll tray with greaseproof paper. Using an electric whisk beat the butter and sugar together until pale.
Add the eggs and whisk again until well combined.
Sift the flour and cocoa powder over the above mixture and fold in. Pour into the prepared tray and bake for 10-15 minutes until golden and risen
Meanwhile place four tbsp coffee liqueur, two tbsp caster sugar and 75 ml water into a small saucepan and bring to the boil. Simmer for five minutes until thickened.
Peel away the greaseproof paper on the base of the sponge and brush generously with the coffee syrup
Blend well mascarpone, coffee powder and whipped cream and layer on top of the sponge and roll to form a Swiss roll.
Carefully roll starting from one end to another. Roll all the way to the end and stop once the seal is at the base. Dust with cocoa powder and scatter with chocolate curls
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