Preheat the oven to 220C/200C fan.

Line a 9” x 12” baking tray with parchment paper and set it aside.

In the bowl of your Kenwood stand mixer, fitted with the whisk attachment, whisk the eggs, vanilla and sugar at full speed for 5 minutes until thick and pale in colour.

Sieve in the flour and cocoa powder and with a spatula, fold this through gently to retain the air.

Finally, add the boiling water and mix through.

Pour this batter onto the lined tray and place in the preheated oven for 8-10 minutes.

Once baked, carefully turn the cooked sponge onto a sugared sheet of parchment paper.

Slowly peel off the parchment paper that the sponge was baked on.

From the short end, roll the Swiss roll sponge up with the new sugared parchment paper in the centre, this will stop it from sticking together as it cools.

In the bowl of your Kenwood mixer fitted with the whisk attachment, whisk the cream, vanilla and mascarpone until thick. Keep chilled until needed.

To make the ganache coating, simply place the chocolate and cream into a bowl and gently melt in the microwave until chocolate is melted and combined

Carefully unroll the sponge.

Heat the hazelnut chocolate spread in the microwave for 10-15 seconds until it softens up.

Spread the hazelnut chocolate spread over the unrolled sponge.

Next, spread on the whipped cream filling and spread evenly.

Again, going from the short end, re-roll the Swiss Roll.

Place it on a lined baking tray and using a pallet knife, spread on the chocolate coating to completely cover the roll.

While the chocolate is still wet, sprinkle on the chopped toasted hazelnuts.

Pop back into the fridge until you plan on serving.