For the sponge cake base, separate the eggs. Beat the egg yolks with the sugar until foamy.
Beat egg whites with a small pinch of salt until very stiff. Then fold the stiff beaten egg whites into the egg and sugar mixture. When the ingredients are well combined, gently sift the flour and cornstarch on top.
Fold in well once again (please do not stir, otherwise the dough will lose its fluffiness). Now spread the dough on a baking tray lined with baking paper.
Bake in a preheated oven at 180°C for about 10 minutes on the lowest shelf. Please keep an eye on the dough, as every oven is different. If the bottom is already darkening after 8 minutes, please take it out – because if it is too dry, it will break when rolled up. After baking, turn the dough out while still hot onto a tea towel sprinkled with sugar and roll up slightly. Let cool completely.
For the cream filling, beat the egg yolks with the sugar until foamy.
Add the mascarpone and stir it in. Then whip the cream, possibly with a packet of cream stiffener, and then fold it into the mascarpone cream. Finally, add a dash of coffee to the mixture. Please make sure that the cream is not too liquid, because it must also hold reasonably. Tip: I add a little amaretto sugar or rum flavoring to the cream, but that’s up to you. When the dough has finished cooling, slowly unroll it again and spread it with most of the cream. Then carefully roll it up again.
Coat the outside with the remaining cream and finally sprinkle some cocoa powder on top.