These miniature versions of the classic Swiss roll can be a little tricky to roll, but they’re worth the effort for the light as air sponge and refreshingly fruity filling.
Preheat oven to 200°C/180°C fan/400°F/Gas 6.
For the sponge. In a stand mixer fitted with a whisk attachment or a large bowl, whisk the eggs and sugar until they have tripled in size and have reached the ribbon stage where the mix leaves a trail.
In a separate bowl, sift the flour and baking powder together. Sift this over the whisked egg and sugar mixture, then using a rubber spatula or large metal spoon, gently fold together until incorporated.
Pour the mixture into the lined Swiss roll tin and smooth gently with a palette knife.
Bake for 12-15 minutes until the sponge is lightly golden and springy to the touch. Remove from the oven and leave to cool in the tin for 5 minutes.
Once cool, turn out the sponge onto a piece of baking parchment and peel off the original paper. Lightly roll a rolling pin over the sponge to flatten.
Turn the sponge so the longest edge is facing you. Tightly roll the sponge away from you using the baking paper to help and stop at the middle. Turn the sponge 180 degrees so the opposite long edge is facing you and roll up to meet the first roll in the middle, making sure the first side stays rolled. Leave to cool.
For the filling, lightly blitz the freeze-dried strawberry pieces or crush with a rolling pin until you have a mix of fine powder and larger pieces.
Beat together the mascarpone, unsalted butter, icing sugar and vanilla bean paste until smooth, then fold through the freeze-dried strawberries pieces and powder.
Gently unroll the sponge and with the shortest side facing you, cut from top to bottom in half lengthways. Divide the filling between the two sponges and spread an even layer over both.
With the longest side facing you, tightly roll both the sponges away from you, tucking the seam underneath.
Cut each sponge into three even pieces, so you have six mini rolls in total.
For the decoration, melt 300g white chocolate in a bowl set over a pan of simmering water, add 2 drops of pink food colouring and mix until it turns an even pale pink.
Put the mini rolls onto a cooling rack set over a tray to catch the drips, then pour the melted chocolate over the mini rolls, evenly coating them. Allow to set.
Gently knead the pink sugar paste, then divide into 12 small balls. Using your thumb, push down on the balls to create little ear shapes. Set aside to harden.
Once the mini rolls have set, melt the remaining 50g white chocolate and spoon into a piping bag. Use to attach the sugar paste ears and the pink marshmallows to create snouts.
Drizzle the remaining white chocolate on top of the rolls to decorate, then use the black pen to mark 2 eyes and 2 nostrils onto each mini piggy roll.