For the roulade
3 large eggs
125g Siúcra Caster Sugar
60g plain flour
30g cocoa powder

For the filling
250ml double cream
2 tsp Siúcra Icing Sugar
250g salted caramel sauce

To decorate
Mini eggs, whole and crushed

1.    Preheat the oven to 200°C/180˚C fan/gas mark 6 and line a 34 x 24cm Swiss roll tin with non-stick parchment paper.

2.    In a large bowl add the eggs and Siúcra Caster Sugar. Using an electric mixer, whisk until thick and creamy.

3.    Sift in the flour and cocoa. Add one tablespoon of hot water and gently fold until just combined.

4.    Spoon the mixture into the prepared tin, smoothing gently into the corners, and bake for 10-12 minutes.

5.    While still warm, turn the sponge out onto a clean piece of parchment paper. Peel off the parchment used to line the tin. Roll the sponge and parchment up from one of the short ends and leave to cool.

6.    In a bowl, whisk together the cream and Siúcra Icing Sugar until it forms soft peaks.

7.    Unroll the sponge and spread 200g of the salted caramel sauce and the whipped cream. Carefully roll the sponge back up, this time without the parchment paper.

8.    In a bowl, warm the remaining caramel sauce for 20 seconds in the microwave. Drizzle the sauce over the sponge and decorate with whole and chopped mini eggs.

9.    Chill in the fridge until ready to serve.