Chocolate roulade with whipped Irish Cream liqueur

Method

1. Preheat your oven to 180°C and line a Swiss roll tin with baking parchment.

2. To make the roulade, whisk the egg whites with half of the sugar until stiff peaks form.

3. Melt the chocolate over a saucepan of simmering water and set aside to cool.

4. Whisk the egg yolks, with the other half of the sugar and the vanilla until the whisk leaves a trace in the mixture. Fold the cooled chocolate into the mixture along with the cocoa powder. Gently fold in the egg whites a quarter at a time.

5. Scoop the mixture into your prepared tin and bake for about 25 minutes, until firm to touch. Once cool enough to handle turn out onto a damp tea towel. Allow to cool completely

6. To make the filling whip the ricotta, icing sugar and Baileys until smooth. Stir in the hazelnuts.

7. Spread the filling onto the cooled roulade. It is nicer to have the shinier side exposed so the filling is spread on the side that was face down in the tin. Leave about an inch all around the sides as the mixture will spread as you roll the roulade. With one of the short edges facing you, gently roll the roulade into a sausage shape, using the tea towel to help you on each turn. Sprinkle more hazel nuts or flaked chocolate over the top if you wish and serve.