Preheat oven to 350.
Lightly coat a jelly roll pan (18x13) with baking spray and line with parchment paper.
Spray parchment paper with baking spray and dust with flour; shake off any excess flour and set aside.
In your mixer's bowl, beat together yolks, vanilla, and 1/2 cup sugar at high speed until thick and pale yellow; about 10 minutes.
Add half of flour to yolks-mixture and fold it in gently.
Add the rest of the flour and fold in gently. Set aside.
In a large mixing bowl combine egg whites, salt and cream of tartar; beat at medium speed until soft peaks form.
Add 2 tablespoons sugar and continue to beat until whites just hold stiff peaks.
Fold 1/4 of whites into yolk mixture, then fold in remaining whites until thoroughly combined.
Pour melted butter in a small mixing bowl.
Stir 1/2 cup of the prepared cake batter into melted butter.
Gently fold the butter mixture back into the batter; fold until thoroughly combined.
Spread batter evenly in previously prepared pan; rap pan once on counter to eliminate air bubbles.
Bake for 8 to 10 minutes, or until top of cake springs back when you touch it.
Sift powdered sugar over cake; cover cake with a kitchen towel and a baking sheet.
Holding sheet and cake pan together, flip cake onto cloth on baking sheet. Carefully peel off the parchment paper. Use oven mitts!
Using the towel, roll up cake, jelly-roll style, keeping it wrapped in the towel.
Place cake seam-side down on a rack, still wrapped in the towel, and cool completely.
In the meantime, prepare the syrup.
Combine espresso and sugar in a small saucepan and bring to a boil.
Stir until sugar dissolves, then boil until liquid is reduced to a 1/4 cup.
Remove from heat and stir in Frangelico; let cool to room temperature.
Make the Filling
Combine mascarpone, sugar, cinnamon and Frangelico in a large bowl; beat with a mixer until thoroughly combined. Set aside.
In a separate bowl, beat heavy cream until it just holds stiff peaks.
Fold the whipped cream into the mascarpone mixture until combined.
Gently unroll cooled cake on a baking sheet, keeping it on the towel.
Brush cake with the espresso syrup.
Using an offset spatula, spread the whipped cream filling evenly over cake, leaving a 1/2-inch border all around.
Starting from long side nearest you, roll up cake without towel, leaving it seam-side down on baking sheet.
Dust with cocoa powder.
Cut and Serve.