Preheat your oven to 400°F (200°C) and line a jelly roll pan with parchment paper, spraying lightly with baking spray.

Sift together plain flour and espresso powder in a mixing bowl and set aside.

Beat egg whites with sugar until foamy and medium peaks form, about 3 to 5 minutes.

In another bowl, beat egg yolks and sugar until the mixture reaches the ribbon stage, about 5 to 10 minutes.

Carefully fold the egg whites into the yolk mixture in three additions.

Gently fold in the sifted flour and espresso mixture until just blended.

Pour the batter into the prepared pan, leveling it out, and bake for 8 to 10 minutes.

Dust the baked cake with cocoa powder, roll it up in parchment paper while warm, and let cool for 20 minutes.

Prepare the filling by beating cream, powdered sugar, vanilla extract, and coffee liqueur until soft peaks form; then fold in mascarpone cheese.

After the cake cools, unroll it and spread half of the filling over the surface; roll it back up tightly.

Frost the outside of the cake with remaining filling and dust with cocoa powder before serving.