Coffee Log

For decoration:
Chocolate coffee beans or ground coffee
Dark chocolate shavings (optional)
1. Prepare the Swiss roll
Preheat the oven to 180°C.
Whisk the eggs with the sugar until light and fluffy.
Add the coffee dissolved in the water and mix well.
Sift the flour and salt, then gently incorporate them into the previous mixture.
Spread the dough on a baking sheet covered with baking paper. Bake for 10-12 minutes.
As soon as it comes out of the oven, turn the biscuit over onto a damp cloth, remove the baking paper, then roll it up gently. Leave to cool.
2. Prepare the coffee cream
Whip the very cold liquid cream until you obtain a firm whipped cream.
Mix the mascarpone with the icing sugar, then gently incorporate the whipped cream.
Add the 2 tablespoons of strong coffee and the tablespoon of instant coffee, and mix until you obtain a smooth and creamy cream.
3. Prepare the syrup
Heat the water and sugar in a small saucepan until dissolved.
Add the strong coffee, mix well, then leave to cool.