Hazelnut Cream And Coconut Roll

For the Coconut Layer:

• 1 cup (100g) desiccated coconut
• ½ cup (120ml) sweetened condensed milk

For Garnish:

• Shredded coconut
• Chopped hazelnuts
• Drizzle of melted chocolate

Step-by-Step Instructions to Make Hazelnut Cream and Coconut Roll

1. Prepare the Roll Base

1. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. In a mixing bowl, beat the eggs and sugar together until the mixture is pale, fluffy, and tripled in volume. This process ensures the roll is light and airy.
3. Sift the flour, cocoa powder, and baking powder into the egg mixture. Gently fold the dry ingredients in, ensuring no lumps remain.
4. Stir in the vanilla extract for a hint of aromatic sweetness.
5. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 10–12 minutes, or until the sponge springs back when touched lightly.

2. Roll the Sponge

1. While the sponge is still warm, carefully turn it out onto a clean kitchen towel dusted with cocoa powder.
2. Peel off the parchment paper and roll the sponge up with the towel. This step shapes the sponge and prevents cracking later. Allow it to cool completely.

3. Prepare the Hazelnut Cream Filling

1. In a chilled mixing bowl, whip the heavy cream until soft peaks form.
2. Add the hazelnut spread, ground hazelnuts, and powdered sugar. Gently fold the ingredients together until smooth and creamy. Set aside.

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