Prep Your Pan

Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper. Lightly grease it. Do not skip the parchment. Future you will thank you.

Make the Sponge Batter

Beat the eggs and sugar together on high speed for about 5 minutes. The mixture should turn pale and thick—like fluffy ribbons. Add vanilla and mix briefly.

Sift together flour, coffee powder, and salt. Gently fold into the egg mixture. Be gentle. We’re keeping that air inside.

Bake It

Spread the batter evenly in your prepared pan. Bake for 10–12 minutes, just until the top springs back when touched. Don’t overbake—dry cake cracks.

Roll While Warm

Lay a clean kitchen towel on the counter and dust it lightly with powdered sugar. Flip the cake onto the towel, peel off parchment, and roll it up (with the towel inside) from the short end.

Let it cool completely like this. Rolling it warm prevents cracks. Magic trick.

Make the Filling

Whip the heavy cream until soft peaks form. In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Fold whipped cream into mascarpone mixture gently.

It should be light, fluffy, and hard not to eat by the spoonful.

Soak and Fill

Unroll the cooled cake carefully. Brush evenly with the sweetened coffee—don’t drown it. Just a light, even layer.

Spread the mascarpone filling evenly, leaving a small border around the edges.

Roll It Back Up

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

Finish and Serve

Dust generously with cocoa powder before serving. Slice gently with a sharp knife and admire your swirl masterpiece.