Let’s make it
Beat sugar & eggs until white and firm. Add flour to the mixture and fold.
Grease a baking tray and pour the cake mixture. Bake at 180°c for 5 - 8 minutes.
Add MILKMAID, heavy cream and peanut butter to a blender. Blend on high speed for about 5 seconds until combined.
Spread strawberry jam on top of the sponge cake. Pour the cream mixture onto it. Use a toothpick to swirl the peanut butter. Roll the cake like a Swiss roll cake.
Store in freezer for about 30 minutes until firm, cut and dip into dark chocolate. Place each piece into a bowl and top with chopped peanuts and diced strawberries.