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

Sift together the plain flour and espresso powder; set aside.

Beat the egg whites until foamy, then gradually add 5 tablespoons of sugar until rigid peaks form.

In another bowl, combine egg yolks, whole eggs, and 3 tablespoons of sugar; beat until ribbon stage.

Gently fold beaten egg whites into egg yolk mixture in three parts; fold in sifted flour mixture until just combined.

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

While warm, roll the cake with the parchment paper; let it cool for about 20 minutes.

In a mixing bowl, whip together heavy cream, powdered sugar, vanilla extract, and coffee liqueur until soft peaks form, then fold in mascarpone cheese.

Unroll the cooled cake and spread half of the mascarpone filling, then roll the cake back up tightly.

Spread the remaining filling over the outside and dust with cocoa powder before serving.