2 1/2 c. vanilla wafer crumbs
3/4 c. sifted confectioners' sugar
1/3 c. finely ground almonds
1/2 c. hot black coffee
1/2 tsp. vanilla

Put crumbs into bowl with sugar. Make well in center; add vanilla and coffee, mix to a soft dough. Sift a little extra sugar onto a large sheet of grease- proof paper. Roll out mixture to a 9"x12" rectangle. Spread evenly with one of fillings below. Holding paper with both hands, gently roll into Swiss roll shape. Keep in paper; refrigerate until firm.

BUTTERCREAM FILLING: Put 3/4 cup sugar and 1/3 cup water in small saucepan; stir over low heat until sugar is dissolved. Boil 5 minutes. Remove from heat and cool. Beat 1/2 cup butter until creamy. Gradually add sugar syrup; beat well between additions. Add 1 to 2 teaspoons rum flavoring.

CREAM FILLING: Beat 1 cup whipping cream until stiff. Gradually add 1/4 cup confectioners; sugar and 1 to 2 teaspoons rum flavoring.