Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy, about 5-7 minutes.

Fold in the sifted all-purpose flour until just combined.

Pour the batter into a lined 15x10-inch baking sheet and spread evenly. Bake for 12 minutes until golden and springy.

Remove from the oven and cool for 5 minutes. Roll the cake with parchment paper from one end to another. Allow to cool completely.

Melt the white chocolate and mix with mascarpone cheese. Fold in the whipped cream.

Unroll the cooled sponge cake and spread with white chocolate filling and raspberry sauce. Roll back into log shape.

Wrap in plastic wrap and refrigerate for 1 hour to set.

Dust the top with powdered sugar and garnish with fresh raspberries before serving.