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375 g puff pastry

2 tbsp raspberry jam

2 tbsp orange liqueur

1 egg beaten

10 g flaked almonds

For the sponge

3 eggs

110 g caster sugar

110 g self-raising flour

1 tsp vanilla essence

For the filling

400 g ricotta

1 tsp vanilla essence

45 g caster sugar

45 g glace cherries chopped

45 g candied peel

100 g roasted hazelnuts and almonds chopped

75 g milk chocolate chopped

To make the sponge

Preheat the oven to 180C/Gas 4

Beat the eggs and sugar until thick and creamy and the beater leaves a trail when lifted; fold in the flour and vanilla essence; pour into a greased and lined swiss roll and cook in the preheated oven for 15 minutes until risen and lightly golden; take out of the oven and trim the edges; roll up while still warm

To make the filling

Place the ricotta in a large bowl and break with a fork; add the vanilla, caster sugar, glace cherries, candied peel, nuts and chopped chocolate and mix well

Open out the sponge and sprinkle over the orange liqueur; spread 1 tablespoon of the jam on the sponge; spoon the filling on top and spread right to the edge; roll up tightly

Roll out the pastry large enough to cover the ricotta swiss roll; spread with the remaining jam, leaving an edge all round; brush the edge with the beaten egg; place the swiss roll at one end of the pastry and roll tightly in the pastry; seal the edges and place on a buttered and lined baking tray; brush all over with the beaten egg and sprinkle some more caster sugar on top; prick a few times with a fork and sprinkle the flaked almonds on top; bake in the preheated oven for about 25 minutes until puffed up and golden

Allow to cool before slicing and serving

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