Sponge:

• Add a pinch of salt to the eggs and mix until they become firm and triple in volume. Add the melted butter and mix for another 10 seconds. Turn off the mixer. Incorporate the flour and cocoa powder with gentle upward movements.
• Preheat the oven to 180 °C (350 °F). Line a large baking tray, 30/40 cm (12x16 inches) in size, with parchment paper. Pour the mixture into the pan and smooth it out. Bake for 15 minutes. When ready, flip onto a clean towel. Roll up the towel while the cake is still hot. Leave the roll to cool.

Cream:

• Mix the whipping cream with a teaspoon of vanilla sugar until you get a firm foam.
• Mix the mascarpone with the powdered sugar until it becomes creamy.
• Incorporate the whipped cream into the mascarpone with upward movements.
• Carefully unroll the sponge and spread it with the mascarpone cream. Place a couple of spoonfuls of the jam on top. Roll carefully and refrigerate for a few hours.

Decor:

• Bring the whipping cream to a boil. Turn off the heat and add the chocolate broken into pieces. Stir well. Spread the glaze over the roulade and leave to cool. Decorate the roll with the remaining chocolate.
• Cut the roll into even slices using a knife, running the blade under hot water for a smooth cut.

Serve!