Preheat your oven to 400℉ (200℃). Line a jelly roll pan with parchment paper and lightly coat it with baking spray.

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

Beat egg whites with an electric mixer until foamy. Gradually add 5 tablespoons of sugar and continue until medium peaks form, about 3 to 5 minutes. Set aside.

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

Gently fold in egg whites into the yolk mixture in three portions, then fold in the sifted flour and espresso mixture until just combined.

Pour the batter into the prepared pan, level the top, and bake for 8 to 10 minutes.

Once removed from the oven, dust lightly with cocoa powder and turn it out onto a new sheet of parchment paper, rolling it tightly to maintain its shape. Cool for 20 minutes.

Beat heavy cream, powdered sugar, vanilla extract, and coffee liqueur until soft peaks form. Fold in mascarpone cheese until smooth.

Unroll the cooled cake, spread half the filling, and re-roll it carefully. Frost the outside with the remaining filling.

Dust the exterior with cocoa powder and trim the ends before serving. Enjoy chilled.