A DELICIOUS desert packed with flavour.
175g golden caster sugar, plus extra to dust
175g self-raising flour
2 tsp coffee granules, mixed with a little water to a paste
50g butter, melted
75g walnuts, toasted and chopped
icing sugar, to dust
cocoa, to dust
1 tsp coffee granules, mixed with a little water to a paste
4 tbsp golden caster sugar
150ml double cream, whipped
75g walnuts, roughly chopped
1. Heat the oven to 200C/fan 180C/gas 6. line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Whisk the eggs and sugar together until they are light and fluffy - this can take about 5 minutes, so keep going until they are really light. Fold in the flour then gradually fold in the coffee, butter and walnuts. Spoon the mix into the tin, level the surface and bake for 12-15 minutes until pale but cooked and springy in the middle.
2. Leave to cool a little, then turn out onto a sheet of non-stick baking parchment dusted with sugar. Roll up like a Swiss roll, keeping the parchment sandwiched between the cake layers, and cool.
3. Mix the mascarpone with the coffee and sugar and fold in the cream. When the sponge is completely cool, unroll it carefully and spread with the mascarpone mix, stud with walnuts then roll up like a Swiss roll again, this time without the parchment in between. Dust with icing sugar and cocoa (we used a template from ikea to create a striped pattern) and serve in slices.