Tiramisu Swiss Roll

Separate the egg whites from the yolks.

Whip the egg whites with sugar for about 10 minutes until stiff peaks form.

Continuing to beat on low speed, gradually add the yolks, sifted flour, and sifted starch in several batches.

Spread the batter evenly onto a silicone baking mat on a baking sheet.

Bake at 170°C for 10-15 minutes, testing for doneness with a toothpick.

Carefully peel off the parchment paper, use a towel to roll up the hot sponge cake, and let it cool for 30 minutes.

For the cream, whip chilled heavy cream with powdered sugar for about 2 minutes.

Add the mascarpone, fold gently with a spatula, and beat with a mixer for about 1 minute.

Unroll the cooled sponge cake, brush with coffee, and spread the cream over it.