How to make
Crack the eggs into a bowl. Add the sugar and beat with a mixer, until a fluffy and smooth mixture is obtained. In another bowl, sift the flour with a pinch of salt, a teaspoon of baking powder and the cocoa.
In small portions, add the dry mixture to the eggs, by stirring carefully from the bottom to the top, so that the mixture does not lose its volume. Line a large baking pan with baking paper.
Pour the sponge cake mix and level it out. Bake the sponge cake for 5-8 minutes in an oven preheated to 390°F (200°C).
Take out the baked cake and immediately turn it over onto a cotton towel. Remove the paper.
Roll it up along with the cloth. Leave the sponge cake to cool completely.
Brew the coffee and sweeten it with a tablespoon of sugar.
Whip the cream with two tablespoons of the powdered sugar, until a fluffy mixture is obtained. Add the Philadelphia to that. Homogenize well. Unwrap the chilled sponge cake.
Pour the coffee over the sponge cake and spread it generously with the cream. Sprinkle with chocolate drops or grated chocolate on top. Set some of the cream aside, which you can then use to spread on the outside of the roll. Roll up the sponge cake again. Spread the rolled up roll with the cream.
Sprinkle it with cocoa and decorate it to your liking. It's best to leave the swiss roll for at least 2-3 hours before consumption.