Separate the eggs for the sponge cake base. Mix egg yolks with sugar until frothy. Beat the egg whites with a pinch of salt until they are very stiff. Then you lift the stiff egg whites under the egg and sugar mixture. When the ingredients are well mixed together, carefully sift the flour and cornstarch over them. Fold in well again (please do not stir, otherwise the dough will lose its looseness). Now spread the dough on a baking sheet lined with baking paper.
Bake the tray in the preheated oven at 180 ° C for about 10 minutes on the lowest rack.
Please keep an eye on the dough as every oven is different. If the floor gets dark after 8 minutes, please take it out - if it is too dry, it will break when you roll it up.
After baking, turn the dough out onto a sugar-sprinkled tea towel and roll it up lightly. Let cool down completely.
For the cream filling, stir the egg yolks with the sugar until frothy. Add the mascarpone and stir in. Then whip the cream with a packet of cream stabilizer, if necessary, and then lift it under the mascarpone cream. Finally, add a shot of coffee to the mixture. Please make sure that the cream does not become too runny, as it has to hold up to a certain extent.
Tip: I add some amaretto sugar or some rum flavor to the cream, for example, but that is up to you.
When the dough has cooled down, slowly roll it out again and spread most of the cream over it. Then roll it up again carefully. Brush the outside with the rest of the cream and finally sprinkle some cocoa powder over it.
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