Preheat your oven to 400℉ (200℃) and line a jelly roll pan with parchment paper.

Sift together the plain flour and espresso powder.

Beat egg whites until foamy, gradually add granulated sugar until medium peaks form.

Whip egg yolks and whole eggs with 3 tablespoons sugar until light and fluffy.

Fold whipped egg whites into the egg yolk mixture carefully.

Fold in the sifted flour and espresso mixture until just combined.

Pour the batter into the prepared pan and bake for 8–10 minutes.

Dust the baked cake with cocoa powder, then roll it into a log shape and cool.

For the filling, beat heavy cream, powdered sugar, vanilla, and coffee liqueur until soft peaks form, then fold in mascarpone.

Spread half of the filling over the cooled cake, roll it up tightly, and frost the outer layer with the remaining filling.

Dust with cocoa powder before serving and trim the ends if desired.