Mix all the ingredients for the sponge and spread evenly on a baking tray lined with baking paper - don’t make the sponge too thick, it will be harder to roll after baking. Bake at 180°C for 10-12 minutes.

Remove the sponge from oven and roll it while it is still hot using oven mitts. Let it cool.
Meanwhile, prepare mascarpone filling by mixing mascarpone with icing sugar and a few drops of vanilla extract.

Once cooled, spread the sponge with jam (we used strawberry). Then spread 2/3 of the mascarpone mixture on jam. Roll it tightly and spread remaining 1/3 of mascarpone on top. Sprinkle with shreded coconut. Let it cool in the fridge for at least 2 hours, then serve and enjoy 😋