PREPARATION

Mix the yolks with the sugar and cocoa together in a bowl. Add flour and mix again. Beat the egg whites in a separate bowl until firm. Mix the egg whites with the cocoa mixture and pour the dough on the baking sheet, been afforded with baking foil or parchment paper. Flatten the dough till smooth and bake at 180°C between 10 to 15 minutes (mine was done after 12 minutes, but every oven bakes differently). Take still hot dough from the baking sheet, roll immediately and let cool down completely.

If the dough is cold, roll it back down and cover with a thin layer of red currant jam and next with the coffee cream. Roll the roulade back and leave in the fridge for at least 3 hours to set.

After cooling sprinkle the top of the roulade gently with cocoa and icing sugar.