500gm low-fat smooth ricotta 1/4 cup frangelico hazelnut liqueur 2 tspn vanilla extract 1 to 2 tbspn honey 1 tbspn water to blendMake this first and refrigerate until needed.
Beat the ricotta, vanilla and honey until smooth and creamy. Add water only if necessary for consistency.
5 eggs 2 tspn vanilla extract 3/4 cup brown sugar 1/4 cup cocoa powder 3/4 cup SR flour 30gm grape seed oil
Beat eggs, sugar and vanilla until thick and creamy. Fold in sifted cocoa powder and flour, then the oil, last. Spread mix into a prepared swill roll pan lined with greaseproof paper.
Bake in a moderate oven (180°C) for 12-15 minutes until just cooked.
Turn immediately onto paper dusted with cocoa and caster sugar. Roll up with the paper and rest for about 3 minutes. Gently unroll and cool.
Once cold, drizzle with hazelnut liquer and spread with ricotta cream. Roll up and serve.