• Prep. Preheat oven to 350˚F. Lightly coat a jelly roll pan (18x13) with baking spray and line with parchment paper. Then, spray the parchment paper with baking spray and dust with flour; shake off any excess flour and set aside.
• Prepare the yolk mixture. In your mixer's bowl, beat together the egg yolks, vanilla, and 1/2 cup sugar at high speed until thick and pale yellow; about 10 minutes. Add half of the flour to the yolk-mixture and fold it in gently. Then, add the rest of the flour and fold in gently. Set aside.
• Prepare the egg whites. 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.
• Combine. Fold 1/4 of the egg whites mixture into the yolk mixture, then fold in the remaining whites until thoroughly combined.
• Finish the cake batter. Pour melted butter in a small mixing bowl. Stir 1/2 cup of the prepared cake batter into the melted butter. Gently fold the butter mixture back into the batter; fold until thoroughly combined.
• Bake. Spread the batter evenly in the previously prepared pan; rap the pan once on the counter to eliminate air bubbles. Bake the cake for 8 to 10 minutes or until the top of the cake springs back when you touch it. Remove it from the oven.
• Flip the cake. Sift powdered sugar over the cake; cover the cake with a kitchen towel and set a baking sheet over it. It helps if the baking sheet is the same size as the pan that the cake was baked on.

  Holding the baking sheet and the cake pan together, flip the cake onto the cloth on the baking sheet. Carefully peel off the parchment paper. I suggest using oven mitts, please.
• Roll it up. Using the towel, roll up the cake, jelly-roll style, keeping it wrapped in the towel. Place the cake seam-side down on a rack, still wrapped in the towel, and let it cool completely.
• In the meantime, prepare the syrup. Combine the espresso and sugar in a small saucepan and bring to a boil. Stir until the sugar dissolves, then boil it until the liquid is reduced to a 1/4 cup. Remove from heat and stir in Frangelico; let cool to room temperature.

Make the Filling

• Mix. Combine the softened mascarpone, sugar, cinnamon, and Frangelico in a large bowl; beat with a mixer until smooth and thoroughly combined. Set aside.
• Beat the heavy cream. In a separate bowl, beat the heavy cream until it just holds stiff peaks.
• Combine. Using a rubber spatula, fold the whipped cream into the mascarpone mixture until combined.

Assemble

• Unroll the cake. Gently unroll the cooled cake on a baking sheet, keeping it on the towel. Brush the cake with the espresso syrup.
• Add the filling. Using an offset spatula, spread the whipped cream filling evenly over the cake, leaving a 1/2-inch border all around.
• Roll it up. Starting from the long side nearest you, roll up the cake without the towel, leaving it seam-side down on the baking sheet.
• Finish and serve. Dust the tiramisu cake roll with cocoa powder. Cut and Serve.