1-First Step: Prep and pan Preheat the oven to 350°F (180°C). Oil and line a 15x10x1 inch jelly roll pan with parchment paper so the cake releases easily. Dust a clean tea towel generously with powdered sugar; you will roll the cake in it while warm to shape the sponge without cracking.

2-Second Step: Separate and whisk eggs Separate 4 large eggs while they are cold, then let them come to room temperature briefly for better volume. Place the egg whites in a clean, grease-free bowl. Whisk the egg whites with half the granulated sugar until medium-stiff peaks form. This usually takes 3 to 5 minutes with a stand mixer and slightly longer by hand.

3-Third Step: Whip yolks and combine In a separate bowl, whisk the egg yolks with the remaining granulated sugar, 28g (2 tablespoons) neutral vegetable oil, 1/2 teaspoon vanilla paste or extract, and 1/8 teaspoon salt. Beat until the mixture triples in volume and forms thick ribbons when the whisk is lifted. This aerated yolk base gives the sponge its tender, lift.

4-Fourth Step: Fold whites into yolks Fold one-third of the whipped egg whites gently into the yolk mixture to lighten it. Then fold in the remaining whites in two additional additions. Use a wide spatula and a light hand to preserve air. Avoid vigorous stirring which will deflate the batter.

5-Fifth Step: Add flour and bake Sift half of the 90g (3/4 cup) cake flour over the batter and fold gently, then fold in the remaining flour until just combined. Spread the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes, until the surface is lightly golden and springs back when touched.

6-Sixth Step: Invert and roll while warm As soon as the cake is out of the oven, invert it onto the powdered sugar-dusted tea towel. Remove parchment paper carefully. Dust the top of the cake with more powdered sugar, then roll the cake tightly with the towel from the short edge. Rolling while warm helps the sponge cool in a rolled shape so it will not crack when filled. Cool completely before unrolling to fill.

7-Seventh Step: Make the mascarpone filling Combine 170g (6 oz) mascarpone cheese, 3 tablespoons powdered sugar, 1/8 teaspoon salt, and 1/2 teaspoon vanilla paste or extract in a mixing bowl. Start whisking and gradually add 240g (1 cup) heavy cream while whipping until soft to stiff peaks form. Be careful not to overwhip; the filling should be smooth and pipeable.

8-Eighth Step: Soak the sponge with coffee Unroll the cooled sponge carefully. Mix 80g (1/3 cup) brewed strong coffee, cooled, with the optional 15g (1 tablespoon) amaretto, dark rum, or coffee liqueur if using. Drizzle or brush this mixture evenly across the unrolled sponge and let it soak in briefly. Use more or less for taste, but avoid oversaturating which can make the roll soggy.

9-Ninth Step: Fill and roll Spread half of the mascarpone cream over the soaked sponge, leaving a 1 inch border around the edges to prevent overflow. Re-roll the sponge from the short end into a tight log. Wrap in plastic and chill to set the shape before finishing.

10-Final Step: Finish and chill Unwrap the chilled roll and pipe or spread the remaining mascarpone cream over the top. Dust generously with cocoa powder for the classic tiramisu look. Refrigerate for at least 60 minutes before slicing. Serve chilled with a serrated knife for clean pieces. Total timeline: Prep 20 minutes, bake 10 minutes, additional cooling and chilling about 1 hour 30 minutes, total roughly 2 hours.