Sweet Chocolate Biscuit Roll

Coarsely crumble the ladyfingers and place them in a bowl.

Beat the softened butter in a second bowl until fluffy.

Add the sugar, egg and cocoa powder to the butter and mix thoroughly.

Fold the cookie crumbs into the chocolate mixture quickly but gently.

Place the mixture onto cling film, shape it firmly into a log and twist the film tight.

Chill the log in the refrigerator for at least 3 hours, then unwrap and cut into roughly 1 cm thick slices.