Separate the egg yolks from the whites and whip the egg whites to a firm or stiff peak.
In another bowl, beat the egg yolks with the sugar until light and fluffy. Add the vanilla and a pinch of salt. Then gently add the mixture into the egg whites using a spatula, with upward movements from the bottom.
Next, add the flour and starch until you get a smooth and even mixture.
Pour it into a rectangular baking tray (a standard oven tray works well) lined with parchment paper and bake at 190–200°C for 7 minutes in a static oven.
Place the baked base onto a kitchen towel and roll it up from the longer side, using the towel to help. Let it cool.
Meanwhile, prepare the cream filling. Whip the cream. In a bowl, mix mascarpone with coffee until smooth, then gradually fold in the whipped cream. Add honey or sugar if needed to taste.
Unroll the cooled base gently, spread the mascarpone and coffee cream over it, and roll it up again.
Place on a serving plate and sprinkle one tablespoon of MonforteChoc unsweetened cocoa powder on top before serving.
