Preheat your oven to 350°F (175°C) and prepare a 10x15 jelly roll pan by lining it with parchment paper.

In a stand mixer, beat the egg whites on medium speed until stiff peaks form.

In the same bowl, add egg yolks, brown sugar, granulated sugar, and vanilla; beat until smooth and creamy.

Whisk together all-purpose flour, ground ginger, cinnamon, baking powder, and salt; mix into yolk mixture with yogurt and molasses.

Fold the whipped egg whites into the batter gently until just combined.

Spread the batter in the prepared pan and bake for about 10 minutes until golden.

Invert the cake onto a sugar-dusted towel, remove parchment, and roll the cake up in the towel.

Prepare sugared cranberries by simmering water and sugar, dipping cranberries in syrup, then rolling in sugar.

Beat mascarpone (or coconut cream) with powdered sugar and vanilla until stiff peaks form for filling.

Unroll the cooled cake, spread filling, and roll back up without the towel, and refrigerate for 30 minutes.

Whisk egg whites and granulated sugar over a double boiler until sugar dissolves; then beat until stiff peaks form to make meringue.

Spread meringue over the cake and shape with a fork for a snowy appearance.

Torch edges of meringue if desired and decorate with sugared cranberries before serving.