1. Preheat oven to 160C fan forced
2. Grease and line a 33 x 23cm swiss roll tin
3. Whisk egg whites until foamy. Gradually add in sugar and whisk until stiff peaks form
4. Spoon mixture into the tin and spread out evenly
5. Bake for 25 minutes
6. Remove from oven and invert onto a damp tea towel. Remove tin, peel away the baking paper and allow the meringue to cool.
7. To make the ganache, melt the CARAMILK chocolate with 90ml of the thickened cream in a small saucepan over low heat. Set aside to cool.
8. Place cooled mixture in a freestanding mixer fitted with a balloon whisk. Add the remaining cream slowly and whisk until the mixture is thick.
9. To assemble, spread some of the cream on top of the cooled meringue. Scatter over the CARAMILK chips and gently roll up, using the tea towel to form the log shape.
10. Place the roulade onto a serving platter and cover with the remaining cream.
11. Decorate with shards of FLAKE CARAMILK bar and crushed OREO cookies

1. Preheat oven to 160C fan forced
2. Grease and line a 33 x 23cm swiss roll tin
3. Whisk egg whites until foamy. Gradually add in sugar and whisk until stiff peaks form
4. Spoon mixture into the tin and spread out evenly
5. Bake for 25 minutes
6. Remove from oven and invert onto a damp tea towel. Remove tin, peel away the baking paper and allow the meringue to cool.
7. To make the ganache, melt the CARAMILK chocolate with 90ml of the thickened cream in a small saucepan over low heat. Set aside to cool.
8. Place cooled mixture in a freestanding mixer fitted with a balloon whisk. Add the remaining cream slowly and whisk until the mixture is thick.
9. To assemble, spread some of the cream on top of the cooled meringue. Scatter over the CARAMILK chips and gently roll up, using the tea towel to form the log shape.
10. Place the roulade onto a serving platter and cover with the remaining cream.
11. Decorate with shards of FLAKE CARAMILK bar and crushed OREO cookies