Preheat the oven to 350°F (177°C) and line a 10"x15" baking sheet with parchment paper. In a large bowl or stand mixer, whip the egg whites until soft peaks form and set aside.

In a separate bowl, whisk the egg yolks and granulated sugar until pale yellow, then add vanilla and whisk again.

Sift together the cake flour, cocoa powder, baking powder, espresso powder, and salt. Add dry ingredients to the egg yolk mixture and stir to combine into a thick batter.

Add half the whipped egg whites to the batter and stir vigorously. Gently fold in the remaining egg whites carefully.

Pour the batter evenly into the prepared pan and smooth the surface. Bake for 10-12 minutes until the cake is spongy and springs back when touched.

Meanwhile, prepare a clean flour sack or kitchen towel sprinkled lightly with powdered sugar.

Let the cake cool for a minute on the tray, then invert it onto the sugared towel and peel off the parchment paper. Starting at one short end, roll the cake up gently with the towel inside. Place the wrapped roll seam side down and let cool completely.

While baking the cake, place chopped chocolate, butter, vanilla, and salt in a heatproof bowl. Heat the heavy cream in a small saucepan until it bubbles at the edges. Pour the hot cream over the chocolate mixture and let sit for 5 minutes. Stir until smooth and combined. Let cool or refrigerate until ready to use.

Whip the heavy cream using a mixer until soft peaks form. Add confectioners’ sugar and vanilla, then continue whipping until stiff peaks form. Set aside.

Once the cake is cooled, carefully unroll it. Spread an even layer of the whipped cream filling over the surface, leaving about ½ inch at the edges clear.

Gently re-roll the cake without the towel. Place the roll seam side down on a serving platter.

Coat the outside of the cake roll with the chocolate ganache on all sides. Create log-like textures by dragging a fork along the surface. Let the ganache set briefly. Garnish with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar. Slice and serve.