Steps

• Start by preheating the oven to 428°F and lining a rectangular baking tray with parchment paper. In a large bowl, beat the eggs with the sugar until the mixture is light and fluffy (it will take 8/10 minutes). Add the sifted flour and gently mix from bottom to top to avoid deflating the mixture. Pour the batter into the prepared tray, leveling it well with a spatula, and bake for about 10 minutes, or until the surface is slightly golden.

  Once cooked and out of the oven, flip the sponge cake onto a sheet of parchment paper, let it cool for a few minutes, and then carefully remove the top parchment paper. Roll the sponge cake and allow it to cool completely.

  Meanwhile, whip cold heavy cream with the sifted powdered sugar until you get a firm consistency.

  When the sponge cake is cool, unroll it gently and spread a generous layer of hazelnut spread over the entire surface. Then, evenly distribute the whipped cream over the hazelnut spread. Roll up the dessert again, trying to keep the roll compact.

  Let the roll rest in the refrigerator for at least an hour to let the flavors meld and make the dessert easier to slice. Before serving, decorate with dollops of whipped cream (you can color it with food coloring) or simply dust with powdered sugar.

  This roll with cream and Nutella is a true delight, perfect for any occasion and sure to win over both young and old.

  Enjoy your meal!