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1
Preheat your oven to 350u00b0 degrees. Line the bottom of a jelly roll pan or a cookie sheet with parchment paper or wax paper, then grease with a little margarine.
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2
In a bowl sift together flour, baking powder and salt. Put aside until needed.
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3
In a small bowl add the egg yolks, sugar, espresso coffee, mascarpone cheese and vanilla extract and mix well.
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4
In a large bowl beat the egg whites and cream of tarter until stiff peaks form. Then gently fold into the egg whites, both the yolk and flour mixtures, one at a time, just until they are combined. Do not over mix the batter.
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5
Pour the batter into the prepared jelly pan or cookie sheet and bake for 20 minutes. Cool for 5 minutes in pan, then making sure to leave the paper on, unmold and roll the cake starting with the short side. Place the rolled cake in the refrigerator for 5 - 10 minutes to chill.
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6
Once the cake is chilled you can prepare the cream filling. In a large bowl add mascarpone cheese, powdered sugar and espresso coffee. Beat on low until soft peaks form. Now add the whipped cream and blend well. Place into refrigerator until needed.
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7
Assemble the cake: Take cake out of refrigerator, start unrolling the cake and gently remove the paper.
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8
Slowly drizzle the butterscotch syrup over the entire cake, watching that you don't get too close to the edges of the cake.
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9
Now spread all the coffee cream filling over the entire cake except for the edges.
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10
Then sprinkle the diced bananas over the cake and drizzle with the chocolate syrup.
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11
Carefully roll up the cake and wrap tightly in plastic wrap, placing in fridge until ready to serve. Sprinkle with powdered sugar and enjoy.
