Coffee Liqueur Roll

5 eggs
3/4 cup caster sugar
1 cup SR flour
90g butter melted
1tbls instant coffee
1tbls hot water
1tbls cocoa
1tbls caster sugar extra

Liqueur cream-
2 tsps coffee
1tbls hot water
1 tbls tia maira
300ml thickened cream

Grease, paper and grease paper of a 25x30cm swiss roll pan.
Beat eggs until thick and creamy.  Gradually beat in sugar about a tbls at a time, beat until dissolved.  Fold in sifted flour and combined butter, coffee and water.  Pour into pan, bake in mod oven for 15 mins.  Turn onto paper spkinkled with combined sifted cocoa and extra sugar.  Trim edges from cake.  Roll up into paper form long side.  Stand 2 mins, unroll, cool.  Spread with cream.  roll up.

Cream-
Dissolve coffee in water, cool.  Combine coffee mixture, tia maria and cream until peaks.