Tiramisù log

(Serves eight)

6 eggs
150 g caster sugar
90 g flour
500 g pack mascarpone
60 g icing sugar, sifted
3 tbsp strong espresso coffee
3 tbsp Tia Maria or other coffee liqueur
3 tbsp grated dark chocolate
200 ml cream, whipped
Cocoa powder and icing sugar for dusting

Preheat the oven to 180ºC and line a Swiss roll tin approximately 35 cm by 25 cm with non-stick baking paper.

Put the eggs and caster sugar into a large bowl and, preferably using an electric beater, whisk until pale, thick and creamy, then sift over the flour and gently fold it in. Pour the mixture into the tin and bake for about 20 minutes until firm to the touch. Turn the cake out on to a clean tea towel and peel off the baking paper. Lay a sheet of greaseproof over the cake and roll them up together, so the paper is on the inside. Cool on a wire rack, covered with the tea towel.

Beat the mascarpone and icing sugar together to a soft spreading consistency. If it’s a bit too stiff, thin it down with a little milk. Mix the coffee and Tia Maria together.

Unroll the cake and discard the paper, lay the cake on a fresh sheet of greaseproof, then with a pastry brush, gently brush the coffee mixture all over it the until it’s well covered. Spread the mascarpone onto the cake, sprinkle with two tablespoons of the grated chocolate and carefully roll it up from the long side, using the paper to help, then transfer to a serving plate.

Spread the whipped cream all over the log, sprinkle with the rest of the grated chocolate and dust first with cocoa powder and then with icing sugar.

Chill until ready to serve.