- 4 tbsp instant espresso
- 50g (2oz) unsalted butter
- 100g (4oz) caster sugar
- 2 large eggs
- 100g (4 oz) self raising flour
- 125g (4½oz) mascarpone
- 150ml (¼pt) double cream
- 2 tbsp tia maria
- 2 tbsp caster sugar
- 35g (1¼oz) cocoa powder
- 20g (¾oz) chocolate curls, to garnish
Preheat the oven to 180C/160C fan/350F/Gas 4. Grease and base line a 30cm x 20cm Swiss roll tin with greaseproof paper. Dissolve 2 tbsp espresso granules in 1 tbsp boiling water.
Using an electric whisk beat the butter and sugar together until pale. Add the eggs and whisk again until well combined.
Sift the flour over the mixture and fold in with the coffee. Pour into the prepared tin and bake for 8-10 minutes until golden and risen.
Meanwhile place 2tbsp espresso granules, 2 tbsp caster sugar and 75ml (3fl oz) water into a small saucepan and bring to the boil. Simmer for 5 minutes until thickened.
Lay a damp tea towel on the work surface then top with a piece of greaseproof paper larger than the swiss roll. Dust the greaseproof paper with a heavy layer of cocoa powder then carefully turn out the warm sponge onto the dusted paper.
Peel away the greaseproof paper on the base of the sponge and brush generously with the coffee syrup. Score a line along one of the shorter ends of the sponge, approximately 2cm (¾ in) away from the edge.
Start rolling using this incision to help the roll begin, and the greaseproof paper to help you turn. Leave to cool completely.
Whip the cream to soft peaks and fold through the mascarpone cheese and Tia Maria. Unroll the sponge and spread with the cream, leaving a 1cm (½ in) border of clean sponge all around.
Carefully re roll starting from the short end with the incision. 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.
This recipe benefits from being made a few hours ahead to allow the flavours to develop.