Tiramisu Swiss Rolls

Ingredients For the Vanilla Cake:

5 large eggs, separated

100 g granulated sugar

1 tsp vanilla extract

75 g unsalted butter, melted and cooled to room temp

100 g plain flour

25 g cornflour

For the filling:

150 ml double cream

130 g mascarpone cheese

75 ml Sweetened Society Cappuccino, brewed

2 tbsp icing sugar

1 tsp vanilla extract

For the Cappuccino soak:

100 ml boiling water

75ml Sweetened Society Cappuccino

To decorate:

Cocoa powder (for dusting)

Castor sugar for rolling

Fresh Berries

Make the Cake:

1. Preheat your oven to 180 C. Grease and line a 40cm x 30cm rimmed cookie tray with baking paper.
2. Place the egg whites into a large, clean bowl and the yolks into a medium bowl.
3. Whisk the egg whites using electric beaters until you get soft peaks. Gradually whisk in 50g of the sugar until the mixture turns stiff and glossy.
4. Gradually whisk the remaining 50g of sugar into the yolks using the electric beaters until pale and thick.
5. Pour the yolk mixture plus the vanilla into the whipped whites and whisk in with the electric beaters just until combined.
6. Mix some of the beaten egg mixture into the melted butter, then pour this mixture back into the large bowl. Sift the flour and cornflour into the large bowl too. Fold everything together gently using a spatula until just combined.
7. Pour onto the prepared cookie tray and spread out over the whole tray in an even layer. Bake for 15 minutes - the cake should be evenly golden and crisp at the edges.
8. Flip the hot cake out onto a clean kitchen towel which has been dusted with castor sugar. Peel off the baking paper and dust the whole cake with more castor sugar. Trim all the edges to about 28cm for a larger Roll. (now eat those edge trimmings!!). Starting at the short edge, *tightly* roll the hot cake up. Leave the cake to cool completely. (For Mini Swiss rolls, follow the above step, just cut the in 4 equal strips before rolling)

Make the filling:

1. Pour the double cream into a large bowl and whisk until thickened. Add the mascarpone and stir that in until smooth. Pour in the Society Sweetened Brewed Cappuccino, icing sugar and vanilla. Stir vigorously until the mixture is smooth and keep whisking until it thickens up again. Chill until needed later.

Make the cappuccino soak:

1. In a medium bowl combine the boiling water with the Society Sweetened Cappuccino mix. Stir until the Cappuccino has completely dissolved.
2. Unroll the cooled cake and brush all over with the Cappuccino mixture using a pastry brush. Use ALL the mixture. Spread the filling mixture over the surface of the cake stopping just short of the edges. Roll the cake up again (starting at the short edge as you did before). Transfer to a wire rack.
3. Leave to cool for a few minutes then use a metal spatula and your hands to transfer the cake to a serving platter. Decorate with dusted cocoa powder & fresh berries. Chill for at least 30 minutes.