For the cake. Line a shallow baking tray / Swiss roll tin with non-stick baking paper. Heat the oven to 180°C, 160° fan, Gas 4.
In a large bowl, whisk the egg whites into soft peaks then gradually whisk in 60g of the caster sugar, a little at a time, until the mixture forms stiff peaks.
Whisk the egg yolks with the remaining caster sugar for 2-3 minutes, then whisk in the oil and milk. When well blended, add the flour, cocoa powder, baking powder and 30g of the Bonne Maman Hazelnut Chocolate Spread. Beat well until smooth, then gently fold in the whisked egg whites with a spatula or large metal spoon.
Spread the mixture into the prepared tin. Bake for 10-15 minutes or until the sponge is risen golden and springy to the touch.
Lay a damp tea towel on the work surface and cover with a large sheet of non-stick baking paper. Dust the paper liberally with icing sugar. When the cake is cooked, remove from the oven, and turn the cake over onto the paper. Slowly and gently peel off the lining paper and leave the cake to cool.
Meanwhile, make the filling. Whisk the cream, mascarpone cheese and 2 tbsp icing sugar together until smooth and the consistency of lightly whipped cream. Be careful not to over whisk it. Spoon a generous layer of filling onto the cooled cake and spread to the edges. Sprinkle over the cherries with a little of the syrup. Spread the remaining filling on top and roll up tightly from the shortest edge. Cover the roulade with the remaining Bonne Maman Hazelnut Chocolate Spread. Decorate with chocolate shards, sugar toadstools and greenery. Chill for an hour before serving.
Warm the Hazelnut Chocolate Spread in the microwave for 3-4 seconds (minus the lid) before spreading over the roulade. If slightly warm it will spread more quickly and easily.
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