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

Sift together the plain flour and espresso powder in a bowl.

In a large mixing bowl, beat the egg whites until foamy, gradually adding 5 tablespoons of sugar until medium peaks form.

Beat the egg yolks and whole eggs with 3 tablespoons of sugar until pale and at ribbon stage, around 5-10 minutes.

Gently fold the whipped egg whites into the yolk mixture, then fold in the sifted flour and espresso.

Pour the batter into the pan and bake for 8-10 minutes until springs back when touched.

Dust with cocoa powder while warm, then carefully roll the cake with parchment paper to cool.

Prepare the filling by mixing the cream, 1/2 cup of powdered sugar, vanilla, and coffee liqueur until soft peaks form, then fold in mascarpone.

Once cooled, unroll the cake and spread half of the filling, then roll back up tightly.

Frost the outside with remaining filling and dust with cocoa powder.

Trim the ends for presentation and serve, optionally with fresh berries.