Prepare the Sponge:

• Preheat oven to 180°C (160°C fan).
• Line a 25cm x 33cm Swiss roll tin with baking paper.
• In a large bowl, whisk the egg yolks and sugar until thick and creamy (~5 minutes).
• Sift in the cocoa and flour, then gently fold with a metal spoon.
• In a separate bowl, whisk the egg whites until stiff.
• Fold 2 heaped tablespoons into the chocolate mixture to loosen, then gently fold in the rest.

Bake the Sponge:

• Pour the mixture into the tin, smooth the top, and bake for 12-15 minutes until springy.
• Let cool for 5 minutes, then turn out onto a cocoa-dusted baking paper sheet.
• Peel off the lining paper, roll the sponge loosely using the baking paper, and cool completely.

Assemble the Roulade:

• Unroll the sponge and spread Biscoff or dulce de leche in pockets.
• Whip the cream until soft peaks form and spread evenly.
• Sprinkle ⅔ of the chocolates, nuts, and biscuits over the cream.
• Roll the sponge back up, using the baking paper to help.

Finish with Toppings:

• Melt the milk chocolate over a pan of simmering water. Let cool for 5-10 minutes before pouring over the roulade.
• Sprinkle with remaining chocolates, nuts, and biscuits, pressing in if needed.

Serve & Enjoy!

• Slice and serve with a good cup of coffee!