Tiramisu Arctic Roll

Method

1. You will need a large swiss roll tin (23x30cm). Begin by lining it with some non-stick baking paper. Get a good fit so that you can get right into the corners with the mixture.
2. Make the swiss roll by whisking together the caster sugar and eggs for a couple of minutes until frothed up.
3. Sift in the self raising flour, xanthan gum (if using) and cocoa powder. Fold it together until combined.
4. Tip in to the swiss roll tin and carefully level it all out. It's worth spending a little time getting it all evenly spread out.
5. Bake for 9 mins at 180°C.
6. Have another piece of baking paper dusted with some icing sugar ready. Once the swiss roll is baked, tip it out of the tin upside down onto the fresh baking paper and then peel off the piece it was baked on.
7. You will need to roll the sponge up while it's still hot, but you can use a tea towel to protect your hands from the heat. Roll up the sponge long-ways, leaving the sugar-coated baking paper inside. Leave it for at least 3 hours, until its completely cooled down.
8. Next make the cream filling. Mix the coffee powder into a small amount of the cream cheese, until it's completely dissolved. Then add the rest of the cream cheese and the icing sugar. Mix together with a fork to start with, then use an electric whisk to make sure it's thoroughly mixed together.
9. In a separate bowl, whip the double cream. Then fold in the coffee mixture.
10. If the sponge isn't quite cold yet, then pop the cream in the fridge and wait - do not attempt to do this while the sponge is still warm!
11. Trim the baking paper that's wrapped in the sponge to the same length as the sponge - this will help with wrapping it up later. Put a long piece of cling film out ready - nearly half a meter long to ensure you can wrap it all securely.
12. Carefully unroll the sponge just enough to scoop the cream inside. Roll it back together, ensuring the paper is completely outside. You might find some oozing occurs, so be prepared for a bit of mess!
13. Put the roll in the cling film and wrap it all up then pop in the freezer. The cling film should hold the cream inside the ends while it freezes. Once frozen, you can neaten it up with a sharp knife - make sure you eat the trimmed bits to check it tastes good!

If you don't need gluten free, then you can use regular self raising flour and omit the xanthan gum. I have also made this lactose free by using lactose free cream and cream cheese. Nobody can tell the difference!