Procedure for Coffee and Chocolate Roll

• Carefully separate the yolks from the egg whites. In a large bowl, beat the egg whites until stiff peaks form with 1/2 cup of sugar, using an electric whisk. They should be white, shiny, and firm.
  In another bowl, beat the yolks with the remaining 1/4 cup of sugar until you obtain a light, fluffy, and foamy mixture. This step is crucial for the roll’s lightness.
  Add the oil to the beaten yolks, continuing to mix with the whisk at low speed. Now, with a spatula, incorporate the beaten egg whites into the yolks, adding them little by little and gently mixing from bottom to top to avoid deflating the mixture. Sift the all-purpose flour and unsweetened cocoa together. Gradually add them to the mixture, always mixing with the spatula and using gentle movements.

  

• Pour the mixture into a rectangular baking pan (about 11.81×15.75 inches) or on a baking sheet, both lined with parchment paper. Gently level the surface with the spatula for an even thickness. Bake in a preheated static oven at 356°F for about 18-20 minutes. The time can vary depending on your oven, so check the cooking.

  

• As soon as it’s out of the oven, gently remove the sponge cake from the pan (leaving it on the parchment paper) and wrap it immediately and completely with plastic wrap so that no air gets through. This step is crucial to maintain the internal moisture and flexibility of the biscuit, preventing it from drying and cracking when you roll it. Let it cool completely wrapped in the plastic wrap.

  

• In a bowl, place the yolks, granulated sugar, and cornstarch. Mix well with a spoon until you get a smooth cream. In a saucepan, pour the milk, cream, and espresso coffee. Heat everything over medium heat, without bringing it to a boil.
  Pour the yolk mixture into the saucepan with the hot liquids and stir vigorously with a whisk until the cream thickens. Transfer the thick cream into a low, wide container, cover with plastic wrap in contact (to prevent a skin from forming on the surface) and let it cool completely at room temperature.

  

• Prepare the filling: In a bowl, beat the mascarpone with the powdered sugar until creamy. Add the cooled coffee cream little by little, gently mixing with a spatula until you get a homogeneous and velvety cream. Put about a third of the cream into a piping bag fitted with a star nozzle for the final decoration.
  Once the sponge cake is completely cold, remove the plastic wrap and detach it gently from the parchment paper, then place it exactly as before on clean parchment paper.
  Spread the coffee cream evenly over the biscuit, leaving an empty border of about 3/4 inch on one of the long sides. This will prevent the cream from coming out during rolling.
  Starting from the long side opposite the empty one, begin to gently roll the biscuit, tightly forming a compact cylinder. Wrap the roll tightly in a sheet of parchment paper, leaving the seam down. Then, wrap it again in plastic wrap. Place in the refrigerator for at least 3-4 hours, ideally overnight, so that it sets and the flavors blend.

  

• Remove the plastic wrap and parchment paper from the roll. With a sharp knife, cut the two ends neatly to get a visually perfect roll. Place the roll on a serving plate. Melt 100g of dark chocolate with 50ml of fresh cream and cover the roll. Let it rest until the chocolate hardens. With the piping bag, decorate the surface of the roll by forming tufts or peaks. Add some coffee beans here and there for an elegant and aromatic final touch. Serve and enjoy! Your Coffee and Chocolate Roll is ready to be savored!