– Beat the eggs with sugar until smooth, add the flour and mix. Put the pastry into parchment papered baking pan. Bake for 10-15 minutes. Unmould, cool, remove the paper.

– Dissolve the cacao in some water, beat with the cream and sugar powder.

– Smear the biscuit with some cream and roll up.

– Decorate the roll with the rest of cream using a confectionery bag, sprinkle with the nuts and chopped fruit jellies.