Preheat your oven to 400°F (200°C). Line a jellyroll pan with parchment paper and spray with baking spray.

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

Whip the egg whites until medium peaks form, gradually adding 5 tbsp of sugar.

In another bowl, beat egg yolks and whole eggs with 3 tbsp of sugar until pale and ribbon-like.

Gently fold one-third of the whipped egg whites into the yolk mixture, repeating with the rest in two batches.

Sift the flour and espresso mixture over the batter and fold until just combined.

Pour the batter into the prepared pan and bake for 8-10 minutes.

Dust with cocoa powder, flip onto parchment, roll tightly while warm, and cool for 20 minutes.

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

Unroll the cooled cake, spread the filling evenly, and carefully re-roll the cake tightly.

Spread remaining filling over the top and sides of the cake.

Dust generously with cocoa powder and trim ends if desired before serving.