Instructions: Grease a 15- by 10- by 1-inch pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350 degrees.

Combine the hazelnuts, baking powder and salt. Separate the eggs. With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon coloured, 3 to 4 minutes. Beat in the vanilla. Fold in the hazelnuts.

With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the hazelnut mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan. Bake for 20 to 25 minutes until the top springs back when pressed lightly.

Wring a clean dish towel out in cold water. Flip the cake along with the parchment paper onto the towel with the long edge along the long edge of the towel. Roll up lengthwise and let sit on a rack until cool.

Zabaglione Cream: In a stainless steel bowl, whisk the egg yolk, Splenda and Marsala together. Fill another larger bowl 1/4 full with iced water. Set aside.

Place the egg mixture over a pot of simmering water, whisking constantly until the mixture triples in volume and falls in a ribbon from the whisk, 3 to 5 minutes. Immediately put the bowl over the bowl of iced water and whisk until cold.

Whip the cream to soft peaks. Fold into the egg mixture and refrigerate until ready to use.

Unroll cake and spread evenly with the Zabaglione Cream, leaving a 1-inch border on all sides. Loosely roll up, using the parchment paper to aid in rolling. Refrigerate for at least 2 hours before serving.

This recipe yields 8 servings.

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