Sponge:

• Preheat the oven to 180 °C (360 °F) and line a 25/35 cm (10x14 inches) baking tray with parchment paper.
• Once they reach room temperature, whip the eggs with the sugar and a pinch of salt until they triple in volume. Add the oil and mix for another minute.
• Separately, combine the flour and cocoa powder. Fold the dry ingredients into the eggs, using upward movements. Pour the mixture into the tray and smooth it nicely with a spatula. Bake for 15 minutes.
• Prepare a clean kitchen towel. Remove the baking tray from the oven and with a firm motion flip the cake onto the towel. While still hot, roll it, using the towel. Leave to cool.

Cream:

• Soak the gelatin sheets in cold water. In the meantime, place the yogurt over low heat along with the sugar. Using a mixer, whip the mascarpone cheese until it becomes creamy.
• Add the gelatin to the yogurt. Incorporate the mascarpone and vanilla and stir well. Refrigerate until it has the right consistency and can be spread on the roll.
• Gently unfold the sponge cake and spread the mascarpone cream over it. Add the pieces of cherries (without the pit) on top of the cream and carefully re-roll the cake. Cover with cling film and refrigerate for 2-3 hours.
• Sprinkle powdered sugar over the cherry, mascarpone, and cocoa roll, and serve as you wish. It is a delicate, light, and delicious dessert. You will definitely love it!

Enjoy!