Eggnog Swiss Roll - cooking recipe

Ingredients

2 tbsp custard powder, or 2 tbsp cornstarch and 1 tsp vanilla extract
4 1/4 cups 2% milk
3/4 cup sugar
4 None eggs, separated + 2 egg yolks
1 tsp vanilla extract
1/2 cup all purpose flour
1 tsp baking powder
1 tbsp cocoa powder
10 leaves 2 1/2 tbsp powdered gelatin
2 cups eggnog
3/4 cup heavy cream, whipped
1 oz milk chocolate, grated

Preparation

Preheat the oven to 400\u00b0F. Line a 13 x 18 inch Swiss roll pan with parchment paper. In a bowl, mix the custard powder, (or cornstarch and vanilla), 1 cup of milk and 1/4 cup of sugar. Place the remaining milk in a saucepan and bring to a boil. Stir in the custard mixture and simmer, stirring constantly, for 1 min. Remove from the heat and allow to cool.
Beat the egg whites with 2 tbsp cold water and a pinch of salt until they forms stiff peaks, gradually adding the vanilla extract and 1/4 cup of sugar. Beat in the 6 egg yolks one at a time. Sift in the flour, baking powder and cocoa and fold in. Spoon into the pan and and smooth out. Bake for 10 mins, until a skewer comes out clean.
Dampen a clean kitchen towel and sprinkle with 1/4 cup of sugar. Turn the cake out on to the towel and peel off the parchment paper. Allow to cool for 30 mins.
Whisk the custard with a mixer. Add 7 tbsp of cold water to the powdered gelatin and mix. Stir in 1 1/4 cups of eggnog, then stir this into the custard. Chill for 15 mins, or until it begins to set. Fold in the whipped cream. Chill for 15 mins.
Spread half the eggnog cream over the cake and, using the kitchen towel, roll up tightly. Chill the swiss roll and remaining eggnog cream overnight.
Cut the roll into 16 slices. Using 2 dessert spoons dipped in hot water, make ovals of the remaining eggnog cream and place 1 on each slice. Just before serving, drizzle with the remaining eggnog and sprinkle with grated chocolate.