1. Prepare the oven and pan by preheating to 350°F and lining a 15×10-inch jelly roll pan with parchment paper.

2. In a bowl, whisk together egg yolks, brown sugar, molasses, yogurt, and vanilla until smooth.

3. In a separate bowl, combine cake flour, ginger, cinnamon, cardamom, allspice, and salt. Fold dry ingredients into wet ingredients gently.

4. In a clean bowl, beat egg whites with granulated sugar until stiff peaks form. Fold whipped egg whites into gingerbread batter.

5. Spread batter in prepared pan and bake for 12–15 minutes or until a toothpick comes out clean.

6. While the cake is warm, turn it onto a kitchen towel dusted with powdered sugar and roll it lengthwise. Allow to cool completely.

7. In a bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla until smooth and fluffy.

8. Unroll the cooled cake and spread mascarpone filling evenly. Re-roll the cake without the towel.

9. In a clean bowl, beat egg whites, sugar, and vanilla until stiff peaks form for meringue frosting.

10. Spread meringue frosting over the rolled cake, creating a rustic texture.

11. Dip fresh cranberries in simple syrup and roll in granulated sugar. Arrange around the cake with fresh rosemary sprigs.