Preparation

Line a 40x25 cm baking pan with parchment paper.
Beat the eggs and sugar at high speed for about 15 minutes until they triple in volume. Add the sieved flour, baking powder, gingerbread spice mix, cinnamon and cocoa. Stir in gently but thoroughly. Pour into the baking pan and smooth the top. Bake at 175°C for 12-14 minutes.
In the meantime, prepare a kitchen cloth and dust it with powdered sugar using a sieve. Place the baked cake on the cloth (parchment paper side up). Peel the paper off and roll the cake in the cloth, starting from the shorter side. Leave to cool completely.
Put the cream, mascarpone and the powdered sugar in a bowl, and mix until it thickens.
Unroll the cooled cake. Spread the cake thoroughly with 50% blackcurrant filling Lauretta. Pour the cream over the filling and spread well. Roll up the cake.
Put the chocolate and cream in a pan to heat, stirring constantly until the chocolate melts and combines with the cream. Decorate the top of the cake roll as you like.