The Royal Chef At Home: Easy Seasonal Entertaining

4 Lay out a large sheet of parchment paper and dust with the ¼ cup sugar. Turn out the sponge onto the parchment, remove the top layer of parchment and allow to cool. 5 Spread the filling over the sponge and roll up. Slice into 1 inch thick pieces and lay on a cooling rack with a sheet of parchment or a cookie tray underneath

6 Prepare the topping the same way as the filling in step 1. Ladle the warm ganache over the tops of each sponge and allow to cool. Make a nest with the remaining topping mix and place three mini chocolate eggs on top of each sponge. Dust with the powdered sugar and cocoa.

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