For the sponge cake roulade with chocolate cream, prepare the sponge cake roulade as in the basic recipe.
Beat the egg yolks with the sugar over a low heat until creamy. Stir in vanilla pulp, milk, whipped cream and chocolate. Add soaked and well squeezed gelatine leaves and stir until the leaves are dissolved. Mix cornstarch with water and stir into egg mixture until creamy. Remove from heat and let cool. Fold in the snow first, then the whipped cream. Spread it on the sponge roll and roll it up carefully with the help of the cloth.
Sprinkle the sponge roll with chocolate cream with powdered sugar and serve.
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