Preheat your oven to 400℉ (200℃). Prepare a jelly roll pan by lining it with parchment paper and applying a light coat of baking spray.

Sift together the plain flour and espresso powder in a bowl, ensuring there are no lumps. Set this mixture aside for later use.

In a clean bowl, beat the egg whites until they become foamy. Gradually add in the sugar while continuing to beat until medium peaks form, usually about 3-5 minutes.

In a separate bowl, whisk together the whole eggs, egg yolks, and remaining sugar until it reaches the ribbon stage, which takes about 5-10 minutes.

Gently fold the beaten egg whites into the yolk mixture in thirds, being careful to maintain the airiness. Gradually incorporate the sifted flour mixture until just combined, avoiding over-mixing.

Pour the batter into the prepared pan, leveling it evenly. Bake for 8-10 minutes, or until the sponge springs back to the touch and is lightly golden.

Dust cocoa powder generously over the baked cake while it’s still in the pan. Carefully turn the cake out onto parchment paper to cool, rolling it tightly while still warm to prevent cracking.

For the filling, beat the cream with powdered sugar, vanilla extract, and coffee liqueur until soft peaks form. Gently fold in the mascarpone cheese until well blended and creamy.

Once the cake has cooled completely, spread half of the filling evenly over the sponge. Roll it tightly from one end to the other, and then frost the exterior with the remaining filling.

Dust the rolled cake with cocoa powder for added flavor and an elegant look. Trim any uneven edges before slicing to serve.