1. Preheat your oven to 350°F. Line a jelly roll pan with parchment paper. In a bowl, whisk the egg yolks, whole eggs, and 8 tablespoon sugar until the mixture is thick and pale. In a separate bowl, beat the egg whites with 3 tablespoon sugar until stiff peaks form. Gently fold the flour and espresso powder into the yolk mixture, then carefully fold in the beaten egg whites until the batter is fully combined.

2. Spread the batter evenly onto the prepared jelly roll pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

3. Remove the cake from the oven and turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then gently roll the cake up in the towel. Allow the cake to cool completely.

4. In a bowl, whip the heavy cream with the confectioners’ sugar and vanilla extract until stiff peaks form. Fold in the mascarpone cheese and coffee liqueur until the mixture is smooth and creamy.

5. Unroll the cooled cake and spread the filling evenly over the surface, leaving a small border. Tightly roll the cake back up without the towel.

6. Refrigerate the rolled cake for at least 1 hour. Just before serving, dust the cake with a generous layer of cocoa powder for a beautiful, finished look.