1. Prepare cake. Place unbroken eggs in a bowl of hot water for 2 minutes to bring them to room temperature. Preheat oven to 350 degrees F. Spray an 11-by-17-inch rimmed baking sheet or jellyroll pan with vegetable cooking spray. Line bottom only with waxed or parchment paper, spray again, and flour the paper and the sides of the pan.
2. Break eggs in a large bowl. Using an electric mixer, mix on high speed 4 minutes,or until pale and fluffy. Gradually add sugar with mixer running, beating another 2 to 3 minutes. Mixture should be pale yellow and thickened. With mixer running, add milk and beat another 30 seconds, making sure the volume of the eggs stays constant.
3. In a medium bowl, use a fork or whisk to combine flour, cinnamon, baking powder,and salt. Sprinkle half the flour mixture over the eggs and fold in gently by hand using a rubber spatula. Sprinkle in remaining flour mix and fold in gently; be sure to fold against the bottom of the bowl, as the flour will sink. Be careful not to mix too vigorously.
4. Pour batter into the prepared pan, spreading into all corners. Bake 7 to 9 minutes, or until the surface springs back when poked lightly with your finger and a toothpick inserted in the center comes out clean.
5. While the cake bakes, cover a cooling rack with a clean dish towel. Sift the cocoa powder over the surface of the towel.
6. When the cake is ready, run a knife along the edge and immediately turn the cake onto the prepared dish towel. Carefully remove the waxed or parchment paper. Roll up the cake in the towel starting with the long side closest to you. Cool to room temperature on the rack, 20 to 30 minutes.
7. Prepare filling. With a food processor or immersion blender, puree the ricotta cheese until very smooth and creamy, about 30 to 60seconds. Scrape down sides, then add Marsala or vanilla, sugar, and mascarpone. Process until smooth. Cover and chill until ready to assemble.
8. Prepare buttercream. In a small bowl, dissolve instant espresso or coffee in hot water. Stir in vanilla. In a large bowl, use a mixer on medium speed to cream the butter until light. Add the dissolved espresso and beat until well combined. Add confectioners' sugar and cream and beat on high for 10 minutes. Mixture will first appear separated, but will eventually come together. After 10 minutes, scrape the sides of the bowl, then continue beating another 2 to 5 minutes, until light and fluffy.
9. Assemble the cake. Unroll the cake toward you. Spread the mascarpone mixture in an even layer over the cake, going right up to the edges on three sides — the long side directly in front of you and the two short sides, leaving 1 inch empty at the opposite long side. Gently roll the cake (without the dish towel), starting with the side closest to you, using your fingers to tuck the edge. It's OK if some cracks appear, as they'll be covered with the buttercream. Roll the cake completely, ending with the seam-side down. Use the dish towel to help press the cake into an even roll.
10. Place the cake on a serving plate and frost with the coffee buttercream; reserve about a 1/2 cup for finishing. Cut off a 3-inch piece from one end at 45-degree angle. Attach this piece angled side down on top of cake. Used the reserved buttercream to finish frosting any unfrosted bits of the "log". Using a fork, gently trace lines in the buttercream so that it resembles a bark. Dust surface with cocoa. Chill 1 hour before serving.
Source: Hannaford fresh Magazine, November - December 2010