Mocha Roulade with Hazelnut-Mocha Whipped Cream

This espresso-laden roulade is a coffee lover’s dream. Light, fluffy mocha sponge cake is filled with a wonderfully crunchy hazelnut-mocha whipped cream, thanks to the addition of hazelnut praline. While the praline adds a lovely texture, it can be omitted for those with allergies. This cake takes a bit longer to make than some of the other desserts in this book. Temperatures are important here—make sure to roll the sponge cake while it is still warm and only unroll when it has fully cooled