1-First Step: Mise en place and oven prep Preheat your oven to 350°F (180°C). Lightly oil a 15x10x1 inch jelly roll pan and line it with parchment paper. Dust a clean tea towel generously with powdered sugar and set aside for rolling the warm sponge. Separate the eggs into whites and yolks into two clean bowls.

2-Second Step: Whip egg whites and yolks Whisk the egg whites with half the granulated sugar (50g) until medium-stiff peaks form. In a separate bowl, whip the egg yolks with the remaining sugar, 28g (2 tablespoons) neutral vegetable oil, ½ teaspoon vanilla paste or extract, and ⅛ teaspoon salt on high speed for about 4 minutes until the yolk mixture has tripled in volume and is pale.

3-Third Step: Combine mixtures gently Fold one-third of the whipped egg whites into the yolk mixture to lighten it, then fold in the remaining whites gently to preserve as much air as possible. Sift half the 90g cake flour over the batter and fold in carefully using a spatula; repeat with the remaining flour. The goal is a homogeneous batter that remains airy.

4-Fourth Step: Bake the sponge Spread the batter evenly in the prepared jelly roll pan. Bake for 10-12 minutes until the top is lightly golden and springs back when pressed. Watch closely; oven times vary and you do not want to overbake or the sponge will crack when rolling.

5-Fifth Step: Roll the sponge warm Immediately invert the baked sponge onto the powdered sugar-dusted tea towel. Peel away the parchment paper, dust the top with more powdered sugar, and roll the sponge and towel together tightly. Let the rolled sponge cool completely while wrapped in the towel; this helps the cake hold its shape and prevents cracking when you later unroll and fill it.

6-Sixth Step: Make the mascarpone filling Place 170g (6oz) mascarpone cheese, 3 tablespoons powdered sugar, 1 teaspoon vanilla paste or extract, and 1/8 teaspoon salt in a mixing bowl. Mix on low speed just until combined. Gradually add 240g (1 cup) heavy cream while whisking on medium speed until the mixture reaches thick, stiff peaks. Avoid over-whipping to prevent curdling.

7-Seventh Step: Prepare the coffee soak Combine 80g (1/3 cup) brewed strong coffee (cooled) with 15g (1 tablespoon) amaretto, dark rum, or coffee liqueur if using. Keep the soak in a small bowl and have a spoon or small brush ready for drizzling.

8-Eighth Step: Assemble the Vanilla Tiramisu Roll Unroll the cooled sponge gently. Gradually drizzle the coffee soak over the sponge, allowing it to absorb but not become soggy. Spread half of the mascarpone filling evenly over the sponge, leaving a 1-inch border to prevent overflow when re-rolling. Re-roll the sponge gently but snugly, using the towel to guide it back into shape.

9-Ninth Step: Finish and chill Pipe or spread the remaining mascarpone filling on top of the roll for decoration. Dust the top generously with cocoa powder. Chill for at least 60 minutes to let flavors meld and the filling set. Slice with a sharp, serrated knife and wipe between cuts for clean portions.

10-Final Step: Serving and timing Chill the roll for at least one hour before serving. The full timeline for this recipe is prep time 20 minutes, cook time 10-12 minutes, additional chilling and cooling about 1 hour 30 minutes, with a total time of approximately 2 hours. Refrigerate leftovers in an airtight container for up to 3 days.