Instructions:

Coffee crémeux

1. Soak the gelatine in cold water.
2. Finely chop the chocolate and place it in a bowl.
3. Whisk the egg yolks and sugar together in a separate bowl.
4. Heat the milk, cream and espresso powder in a saucepan until just boiling.
5. Pour the hot mixture into the egg mixture while whisking, then return everything to the saucepan.
6. Cook gently, stirring continuously, until the mixture has thickened and you see the first bubble.
7. Stir the gelatine into the cream, then pour it over the finely chopped chocolate while stirring with a spatula. Continue stirring until all the chocolate has melted and you have a smooth, glossy cream. Blend with a hand blender if desired.
8. Cover and leave the cream to set in the fridge overnight.

Coffee Swiss roll

1. Preheat the oven to 220°C fan (250°C conventional).
2. Whisk the eggs and sugar until pale and fluffy.
3. Mix the dry ingredients together and gently fold them into the batter.
4. Fold in the milk and pour the batter into a baking tray, approximately 33×25 cm, lined with baking paper.
5. Bake for approximately 5 minutes, then turn it out onto a fresh sheet of baking paper.
6. Carefully roll it up in a clean tea towel and leave to cool completely.

Mascarpone cream

1. Whisk all the ingredients together into a cream.
2. Unroll the cooled Swiss roll and brush it with the espresso.
3. Spread the mascarpone cream evenly over the cake and dust with cocoa powder.
4. Roll it up lengthways.
5. Leave the cake to set in the fridge for about an hour if possible.
6. Cut into slices, approximately 1 cm thick, and place on plates.
7. Transfer the crémeux to a piping bag. Do not stir it first, simply spoon it straight from the bowl into the piping bag.
8. Pipe small dots onto each slice and dust with more cocoa powder.

Tips for making Swiss roll

• Roll the warm cake in a clean tea towel and leave it to cool. This makes it much easier to roll later without cracking.
• You do not have to use baking powder if you whisk the eggs and sugar for long enough. However, 1 teaspoon of baking powder helps make the cake fluffy and easier to roll without cracking.
• Lightly grease the baking tray before adding the baking paper so that it stays in place when you pour in and spread out the batter.
• Whisk the eggs and sugar until really fluffy and fold in the remaining ingredients carefully to keep as much air as possible in the batter.
• Leave a border of a couple of centimetres without filling. The filling is pushed slightly as you roll the cake, helping to prevent it from spilling out.
• Use a fairly firm filling so that it stays in place in the cake.
• Roll the cake towards you rather than away from you. This gives you more control. You can also use the baking paper to gently tighten the roll and create an even shape. Make sure the seam is facing downwards.
• Swiss rolls bake quickly, so do not overbake the cake. If it becomes too dry, it will be more difficult to roll without cracking.