Prep Your Pan

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease it—parchment is life here.

Make the Sponge

Beat eggs and sugar on high for 5 minutes until pale and ribbon-like. Add vanilla and fold in sifted flour, coffee powder, and salt gently. You want air in the batter—think feather-light, not pancake mush.

Bake

Spread evenly and bake 10–12 minutes. The cake should spring back lightly when touched. Don’t overbake—dry cake = cracks.

Roll While Warm

Lay a powdered sugar-dusted kitchen towel on the counter. Flip cake onto the towel, peel parchment, and roll short-end up while warm. Let it cool rolled—prevents cracks and keeps it bendable.

Make the Filling

Whip cream until soft peaks form. In a separate bowl, mix mascarpone, Nutella, and powdered sugar until smooth. Fold whipped cream gently into the Nutella mixture. Light, fluffy, and dangerously tempting.

Soak & Fill

Unroll cooled cake carefully. Brush evenly with coffee soak. Spread Nutella mascarpone filling evenly, leaving a small border at edges.

Roll & Chill

Roll the cake back up tightly (without towel this time). Wrap in plastic and chill at least 1 hour.

Finish

Dust top with cocoa powder and chocolate shavings before slicing. Slice gently and admire your masterpiece.