Peppermint crisp and caramel swiss roll

For the Swiss roll

Preheat the oven to 180ºC. Grease and line a 23x33cm swiss roll tray.

Using an electric hand mixer, whip the eggs and caster sugar until tripled in volume and pale in colour, about 5 minutes.

Sift the flour, baking powder and salt over the egg mixture; gently fold in using a large metal spoon until the flour is just combined. 

Pour batter into the prepared tray and bake for 10 minutes until lightly golden.

Meanwhile, line a kitchen cloth with a piece of baking paper and sprinkle a layer of castor sugar. When the cake is baked, tip it out onto the cloth and roll up into a tight coil starting from the short end. Leave for 10 minutes until cool, then carefully unroll.

To Assemble

Whip the caramel treat with an electric mixer until smooth. 

Spread three-quarters of the caramel in an even layer over the swiss roll. Sprinkle over half the chopped peppermint crisp and top with a layer of whipped cream. 

Carefully roll up and chill in the fridge until ready to serve. Decorate with remaining caramel and peppermint crisp.