Rum Rolls

Directions

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.