Apply a light coat of oil or non-stick cooking spray to a 15x10x1 inch jelly roll pan, then line the bottom of the pan with a sheet of parchment paper. Preheat the oven to 350°F/180°C with a rack in the center.

Separate the eggs. The yolks go into a small bowl for later use, and the egg whites go into the large bowl of your stand mixer.

Whisk the egg whites with your mixer on high speed until they foam. Add half the sugar to the whites, and whisk until medium-stiff peaks form. The peaks should maintain their shape but slightly fold over when you lift the whisk.

Transfer the whipped egg whites to a separate bowl and set aside.

Add the egg yolks, remaining sugar, vanilla, oil, and a pinch of salt to the original mixer bowl. Whip this mixture on high for about 4 minutes or until it triples in volume. When the whisk is lifted, the yolks should become thick and pale and form ribbons.

Now, fold a third of the egg whites into the beaten yolk mixture using a rubber spatula. This process should be gentle to avoid deflating the air bubbles in the egg whites. Repeat this folding process two more times with the remaining egg whites.

It's time to incorporate the flour. Sift half the flour over the egg mixture and gently fold it, not deflating it. Repeat this process with the remaining flour.

The final sponge batter should have a light and airy texture. Pour this into your prepared baking sheet, using an offset spatula or dough scraper to gently spread the batter into an even layer.

Bake the sponge for approximately 10-12 minutes until the top is lightly golden brown and the sponge springs back when lightly pressed.

While the cake is baking, prepare a clean tea towel on your workspace. Dust it with a generous amount of powdered sugar. Once the sponge is baked, carefully invert it onto the sugared towel.

Remove the parchment paper, then dust the cake with more powdered sugar. Roll the cake and towel together From the short side into a tight spiral. Allow the rolled cake to cool completely to room temperature on a cooling rack.

Combine the mascarpone, powdered sugar, salt, and vanilla in a medium bowl. Use a hand or stand mixer with a paddle attachment, starting on low speed, to mix until everything is combined.

Slowly increase the speed to medium and gradually pour in the heavy cream while continuing to whisk until the mixture becomes thick and holds stiff peaks.

Once the sponge is baked and cooled, unroll the sponge.

Mix the amaretto or coffee liqueur into the coffee if using. Drizzle the coffee, a spoonful at a time, over the cake, and let it soak in.

Next, spread ½ the mascarpone whipped cream on top, leaving a small border on all sides. Gently re-roll the sponge.

Pipe the remaining mascarpone cream on the sponge, then dust it with cocoa powder. Store in the fridge for at least 60 minutes before serving.

Leftover tiramisu cake roll can be stored in an airtight container in the refrigerator for up to 3 days.