Swiss roll with dark chocolate icing and mascarpone cream

Serves 8 Desserts and puddings

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Method

For the genoise, preheat the oven to 180C/350F/Gas 4.

Separate the eggs. Beat the egg whites to soft peaks with an electric beater then add 30g of the sugar in three stages. Beat until the egg whites are smooth and glossy.

In another mixing bowl, beat the egg yolks with the remaining 150g of sugar until it becomes pale and doubles in volume.

Sift the cocoa powder over the egg yolk mixture and mix well then gently fold in the egg whites, lifting and turning the batter to keep as much air in as possible.

Butter the sides of the Swiss roll tin and place some baking paper in the base, then spread the chocolate batter on top with a spatula. Bake the genoise for about 20 minutes. It should be dry but still spring back when you touch it with your finger.

Take the genoise out of the oven, let it cool slightly, then cover with a damp tea towel until it has completely cooled. (You can roll it up in the tea towel and leave it like that, which will make it easier when the time comes to roll it).

Whip the cream and mascarpone together until light, then spread it over the cooled genoise before rolling the cake up on itself, using the tea towel to help you hold and roll it tightly.

To make the icing, melt the chocolate with the butter and 80ml water in a microwave. Let the mixture cool before icing the cake. Allow to set before serving.