Add a pinch of salt to the egg whites and beat with a whisk until stiff peaks form.

Gently fold the egg whites into the yolk mixture.

Sift in the flour and continue folding gently.

Once ready, divide the mixture in two. Set one aside and add the cocoa powder to the other (fold gently and sift).

Spread both mixtures on the baking tray.

You can mix them with a fork to create patterns. I'll show you how it would look, but in my case, I'm going to cover it in chocolate, so it won't be visible, but it's another option.

Next, spread the cream over the cake that you have previously unrolled.

Roll up the cake and place it in the fridge for about two hours to chill and set the cream.

For the topping, melt the chocolate and butter in a double boiler. Once melted, add the milk and mix well.

Remove the Swiss roll from the fridge and place it on a rack. You can put parchment paper underneath to catch any chocolate drips.

Spread the chocolate over the surface and add some strawberries for decoration. Make some patterns on the chocolate for decoration. Let it cool in the fridge until the chocolate hardens. And it's ready! Enjoy!