Preheat your oven to 375°F and prepare a 13 × 18-inch rimmed baking sheet by lining it with parchment paper. Do not grease the sheet. Dust a clean kitchen towel generously with confectioners' sugar and keep it ready for later use.

In a medium bowl, mix together the flour, baking powder, and salt until well combined.

Using a stand mixer with a whisk attachment or a hand mixer, beat the eggs and granulated sugar on high speed for 7–8 minutes. The mixture should thicken, turn pale, and form ribbons when lifted. Stir in the vanilla extract.

Gently fold the dry ingredients into the egg mixture, adding in small portions at a time. Use a spatula to incorporate without deflating the batter. Spread the batter evenly onto the prepared baking sheet, making sure it reaches the edges.

Bake for 10–12 minutes, or until the cake is golden and springs back when lightly pressed. Remove from the oven and immediately run a knife along the edges of the pan to loosen the cake.

While the cake is still warm, invert it onto the prepared kitchen towel. Carefully peel off the parchment paper. Starting at the short end, roll the cake tightly with the towel, forming a spiral. Place the rolled cake on a cooling rack to cool completely.

In a small bowl, mix the raspberry preserves with water until it reaches a syrup-like consistency. Adjust with more water if necessary. Set aside.

Using a mixer, whip the chilled heavy cream and granulated sugar on medium-high speed until stiff peaks form.

In a separate bowl, stir the mascarpone and vanilla together until smooth. Gently fold the whipped cream into the mascarpone in three additions, being careful not to deflate the mixture.

Mash half of the raspberries with a fork, and fold them into the mascarpone mixture. Leave the other half of the raspberries whole for assembly.

Once the cake has cooled to room temperature, carefully unroll it. Some cracks may form, but that’s normal. Brush the surface of the cake generously with the prepared raspberry syrup.

Spread the mascarpone filling evenly over the cake, leaving a small border around the edges. Sprinkle the remaining whole raspberries over the filling.

Gently roll the cake back up, this time without the towel, keeping the roll tight. Wrap the rolled cake in plastic wrap and refrigerate for 1–2 hours to set.

Before serving, dust the top of the cake roll with confectioners’ sugar. Slice into even portions and serve chilled. Enjoy!