Rum Rolls

1. 1

   Lay the ingredients from the first one to the last one onto a parchment or wax paper, leaving 1-inch boarder.

2. 2

   Drizzle some rum or extract all over the layers.

3. 3

   Roll from one end to the other.

4. 4

   Gently remove the paper.

5. 5

   Before cutting, cover roll in marzipan.

6. 6

   Cut into 3 to 4-inch long rolls.

7. 7

   Dip the ends into some melted good quality chocolate.

8. 8

   Arrange them on a plate, let chocolate set in the refrigerator for about half an hour.

9. 9

   For the Cake Rolls:

10. 10

    Same recipe but change taste with cherry liqueur or other liqueur.

11. 11

    Dip them in chocolate and sprinkle with colorful sprinkles.

12. 12

    Keep fresh in the fridge for 5 days or you can freeze them.

No additional tips available.