大象传媒

Use a 25cm x 30cm tin, greased and lined with baking parchment.

Ingredients:

For the roulade base:

• 4 large eggs
• 125g caster sugar
• 1 tsp vanilla extract
• 40g plain flour
• 40g cocoa powder

For the filling & topping:

• 150g mascarpone
• 150g crème fraiche
• ½ tsp vanilla extract
• 50g icing sugar
• 20g chopped pistachios (or any nuts of your choice)
• 1 small packet of small chocolate eggs (or easter chocolate of your choice)
• 1 tin of peaches or any other fruit like mango, strawberries, bananas or blueberries
• Drizzle of honey

Method:

1. Preheat your oven to 200c. Whisk the eggs and sugar until they're thick and light.
2. Whisk in the vanilla extract.
3. In a separate bowl, mix flour and cocoa powder until well combined.
4. Gently sift into the egg mixture and carefully fold together.
5. Scrape into the lined tray and spread to the edges.
6. Bake for 6-8 minutes.
7. When baked, cool down on wire track.
8. Roll the shorter end of the sponge to the other end, and leave to cool completely.
9. Make the cream for the filling by mixing together the creme fraiche, mascarpone, vanilla extract and icing sugar.
10. Roll the sponge back out flat & spread over the cream mixture.
11. Line with fruit, chocolate & nuts of your choice - I've used mini eggs, peaches, and chopped pistachios - then roll up.
12. Decorate the top of roulade with mini meringues, pistachios, cream, peaches and any other fruits. You can be creative here.
13. Serve immediately or keep in fridge.